Anyone out there freaking out over what to serve on Thanksgiving to your Vegan/dairy free/egg free friends for Thanksgiving? I think I have the perfect thing for you!
This is my second entry for the "Florida Crystal's Blogger Challenge". This Orange Cranberry Cake is so easy to throw together and can be made ahead of time, saving you stress and oven space Thanksgiving day. Orange zest and fresh cranberries are one of my favorite holiday flavor combos and since it's not overly sweet, you can totally have it for breakfast the next day if there's any left. I won't tell!
Vegan Orange Cranberry Cake
1 ½ cups plus 3 Tablespoons all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon orange zest
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon orange extract
5 Tablespoon vegetable oil
1 cup water
1 cup frozen cranberries
Preheat oven to 350 degrees and spray an 8-inch square baking pan with non-stick cooking spray.
Place 3 Tablespoons of the flour in a small bowl and set aside.
In a large mixing bowl whisk together the remaining flour, sugar, baking soda, salt and orange zest.
Using a spoon, create 3 wells in the flour mixture (1 large and 2 small). Pour the vinegar into one of the wells, pour the vanilla and orange extracts into the second well and the vegetable oil into the last well. Add the water to the bowl and whisk until the mixture is well incorporated.
Add the cranberries to the reserved flour and stir until well coated. Gently fold the mixture into the batter and pour into the prepared pan.
Place in the oven and bake for 40-45 minutes, or until a toothpick in the center comes out clean.
Set aside and allow to cool. Once the cake is completely cooled, place it on a serving plate. Dust the top with the powdered sugar and serve.
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