Vegan White Chocolate and Cranberry Cake
This Vegan White Chocolate and Cranberry Cake is the perfect alternative Christmas cake for those who don’t like dried fruit and nuts. Find out how to make it below.
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Alternative Christmas Cakes
Guess what. I don’t really enjoy Christmas cake, or any fruitcake for that matter. That’s not to say I don’t enjoy a slice around the holidays, I do, but it rarely has me going back for seconds. And, I know I’m not alone.
I’ve been coming up with “alternative” Christmas Cakes for years. What I mean by an alternative Christmas Cake is one that is festive but not made with the traditional dried fruit, nuts and spices.
You can see some of my favourite alternative Christmas cakes at the end of this post.
How to make a vegan White Chocolate and Cranberry Cake
This cake is made with a light and fluffy sponge that has been sandwiched with cranberry compote and smothered in a rich and buttery vegan white chocolate frosting. I then add more of the cranberry compote on top for good measure.
The cake itself is a little modification of my vegan birthday cake. It’s a tried and tested recipe that I know will impress guests every time. I have however made two important modifications: (1) I add the zest of an orange; and (2) I add cranberries to the batter before baking.
You can’t have too many cranberries in a cranberry cake!
One of my favourite things about this cake recipe is that it doesn’t use any weird and wonderful ingredients. Vegan baking shouldn’t be complicated. I also love that it uses the “all in one method” which means you only need one bowl!
Less washing up at Christmas is always a good thing.
The cranberries get stirred in to the batter after the mixing. I coat them in a little flour first to make sure they don’t sink to the bottom of the sponge though it’s not the end of the world if they do. (Just tell people it was deliberate!)
The icing is full of vegan white chocolate. Vegan white chocolate melts incredibly well (I think it’s often made in a similar way to vanilla candy melts which is why it works so well).
If you want to take your cake to the next level you could use these Vegan Blonde Chocolate Alternative Micro Drops Oat Milk rather than store bought vegan white chocolate.
Last but not least the cranberry compote is super zesty. Not only do you get the tartness of the cranberries but I add more orange juice and zest to tie it all together.
Guide to vegan baking
If you’d like to know more about vegan baking, check out my big vegan baking guide.
The recipe
Vegan White Chocolate and Cranberry Cake
Equipment
- 3 x 6 inch cake tins
- Electric whisk
- Cake board
- Spatula
- Piping bags
- Star tipped piping nozzle
Ingredients
For the sponge cake
- 225 grams non-dairy butter e.g. Flora or Naturli
- 300 grams caster sugar
- 485 grams self raising flour
- 1 tsp baking powder
- 450 ml dairy free milk e.g. oat milk
- 2 tsp vanilla paste
- 150 grams cranberries
- 1 orange zest and juice (reserve the juice for later)
For the cranberry compote
- 100 g cranberries fresh or frozen
- 50 g jam sugar
- 100 ml fresh orange juice (see above)
For the icing
- 250 grams vegan white chocolate chips
- 125 ml vegan whipping cream e.g. Oatly or Elmlea
- 125 grams non-dairy butter room temperature
- 775 grams icing sugar
Instructions
To bake the cake
- Pre-heat your oven to 180C / 350F / gas mark 4.
- Line three 6 inch cake tins with grease proof paper and place to one side.
- Add the dairy free spread, caster sugar, flour, baking powder and vanilla paste into a large bowl.
- Beat well using an electric whisk, adding the dairy-free milk slowly.
- As soon as a smooth batter has formed, stop whisking. Lightly coat the cranberries in flour and add them to the batter with the orange zest,
- Divide between the three cake tins and place into the centre of your oven and cook for 45 minutes or until the edges of the cakes start coming away from the sides of the tins.
- Leave the cakes to cool in the tin for 5-10 minutes before transferring out on to a wire rack to cool completely.
To make the cranberry compote
- Add the cranberries, jam sugar, and orange juice to a pan.
- Cook on a low heat until the mixture begins to bubble.
- Turn it up high, stirring frequently until the compote thickens (5 mins) then take off the heat immediately and allow to cool.
To make the icing
- Place white chocolate chips in a metal bowl.
- Heat the cream until it almost starts to boil then pour over the white chocolate chips.
- Let sit, stirring occasionally until all of the white chocolate has melted into the cream.
- Whisk until smooth the leave the cool.
- Add the butter and beat until it is fully combined.
- Slowly add the icing sugar and continue to beat until it is fluffy and spreadable.
To assemble
- Place first layer of cake on a cake board using a little icing underneath as “glue”.
- Fill a piping bag with 1/3 of the icing.
- Pipe a border around the top of the cake, this will create a dam.
- Spoon 2-3 tbsp of the cranberry compote in the middle and spread out.
- Add the second layer of cake and add more icing and cranberry compote in the same way.
- Add final layer of cake on top and ice the outside of the cake.
- Fill a second piping bag with a star nozzle and decorate around the edge of the top of the cake.
- Spoon more cranberry compote into the centre and finish with orange zest and white chocolate curls.
Nutrition
More Vegan Recipes
If you want to check out the full range of vegan recipes on the blog then head over to the Vegan Recipe Archive.
All of my recipes are now vegan and I am slowly updating old recipes. In the meantime my big vegan baking guide will help with any substitutions you need to make.
More Alternative Christmas Cakes
More Christmas Recipes
In the Christmas recipe archive you’ll find everything you need for an amazing foodie Christmas. From cocktails and canapes to the main meal on Christmas day (plus dessert!)
Merry Christmas all.