Vegan Cranberry Walnut Coffee Cake
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Ingredients
- 2 ¼ cups/270g all-purpose flour
- 1 cup/205g light brown sugar
- ½ tsp/1g ground cinnamon
- ½ tsp/3g salt
- 1 tbsp/13g baking powder
- ¼ cup/60ml neutral oil
- 1 cup/235ml oat milk
- 2 cups/200g fresh cranberries
- ½ cup/35g chopped walnuts
- Zest of 1 orange
Streusel
- ¼ cup/52g light brown sugar
- 6 tbsp/45g all-purpose flour
- ½ tsp/1g ground cinnamon
- ½ cup/35g chopped walnuts
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
Method
- Preheat oven to 350° F/175 C. Grease a 10”/25cm round cake pan or springform and line the bottom with parchment.
- Wash and dry cranberries. Throw away any that are soft. Toss cranberries with 1 tbsp/7g of the flour. Set aside.
- In a small bowl, combine all streusel ingredients except water and oil. Stir to combine everything.
- Add water and oil and stir or crumble with your fingertips into small clumps. Set aside.
- In a large bowl, combine flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
- Make a well in the center and add oat milk, oil, and orange zest. Stir until just incorporated and no flour streaks remain.
- Fold in the coated cranberries and chopped walnuts.
- Scrape into prepared pan and level out.
- Crumble the streusel on top so that it is in contact with the batter.
- Bake for 50-60 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
- Best the same day or can be stored covered in the fridge for up to 3 days. Bring to room temperature before serving.
Notes
This recipe has not been tested with frozen cranberries. Use fresh cranberries for the best taste. Frozen cranberries release more liquid into the batter, which can cause longer baking time or a chewy texture.
Use a neutral oil with little flavor an aroma to keep the coffee cake flavor balanced.