Orange Cranberry Pound Cake

A sweet and tart Christmas dessert, this vegan Cranberry Orange Pound Cake is bursting with holiday flavors. Serve it at your next holiday party or bring it as a hostess gift. It's a hit every time!

5 from 2 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 398kcal

Author: Sarah McMinn

Ingredients

Cranberry Orange Poundcake

2 ¾ cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 cup vegan butter, I use Earth Balance Buttery Sticks
1 ½ cup granulated sugar
2 tbsp. finely grated orange zest
½ tsp. orange extract
1 ¼ cup vegan sour cream
3 tbsp. coconut or olive oil
2 tbsp. orange juice
1 ½ cup frozen cranberries

Orange Glaze

1 ½ cup powdered sugar
2-3 tbsp. orange juice

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 10" bundt pan and set aside.
Combine flour, baking powder, baking soda, and salt in a small bowl.
In a stand-up mixer, using the paddle attachment, beat together the vegan butter and sugar until light and fluffy. Add orange zest, orange extract, and vegan sour cream and beat until combined, scraping down the sides of the bowl as necessary.
Combine oil and orange juice. Alternating wet and dry ingredients, add flour mixture and oil to the batter in three batches until just mixed. Fold in cranberries.
Transfer into prepared bundt (or loaf) pan(s) and bake for 50-60 minutes, until a knife inserted in the middle comes out clean.
Let cake cool in the pan for 20 minutes then flip onto a cooling rack to cool completely.
To make Orange Glaze, whisk together powdered sugar and orange juice until it reaches a thick but pourable consistency. Top cake just before serving.

Notes

Serving and Storing - Let the cake cool at least 30 minutes in the loaf pan before turning it onto a wire cooling rack to cool completely. Let the pound cake cool completely before pouring on the glaze. Otherwise, the glaze will melt off. Pound cake can be stored, tightly wrapped, at room temperature for up to 5 days.

Make in Advance - This cake makes the perfect holiday gifts and can be made in advance. To do this, bake the pound cake according to the instructions. Once the pound cake is cool, wrap it tightly in plastic wrap and place it in the freezer. These pound cakes can be frozen for up to 2 months.

Recipe Tips

Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
Generously spray your loaf pan. We do not want any of this delicious cake sticking to its edges.
Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.

Variations - Make my Lemon Poppy Seed Pound Cake by swapping out the orange juice/zest with lemon. Omit the cranberries and add 1 ½ tablespoon of poppy seeds to the dry ingredients.

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