Lately I’ve been all about cranberries. I’m in love with these little, bright red fruits. That pop of colour can take a rather bland dish and turn it into something fresh and vibrant. Alive. During these dark winter-y days I need that. I’m especially drawn to fresh (or frozen) cranberries. The flavour is brighter and bolder than the dried and sweetened berry, light and tart.
I made this Cranberry Ginger Snack cake with the holidays in mind. Those bright red berries are just so Christmas. I needed a breakfast cake where I could show them off and really enjoy their colour and freshness. I’ve also packed a good amount of candied ginger in there, because I’m all about ginger right now too.
I’ve kept this cake vegan; omitting eggs and dairy, and using a very ripe banana to hold it all together. The holiday indulgences are starting to get to me and I just didn’t need any more butter in my life at this minute. Just before popping this in the oven I’ve sprinkled the cake with a little ginger cinnamon sugar. Not necessary, but it sure smells good while it bakes in the oven.
I see this cake making an appearance on Christmas morning. Something to throw in the oven while the coffee brews and then share slightly warm after most of the presents have been opened. I would serve as I did here, in generous wedges. I love this on a brunch table too, but cut into smaller pieces, just enough for a taste of something sweet.
A few notes:
- You can prep the batter the night before to make this a feasible and easy early morning treat. Mix the batter as directed (except for the cranberries and ginger) and keep the batter in a covered bowl in the refrigerator. In the morning, gently fold in the chopped ginger and cranberries and pour in a prepared baking pan and sprinkle with ginger cinnamon sugar. Then place the cake in a pre-heated oven and bake as directed.
- Walnuts are very nice in the cake!
- The recipe will make more ginger cinnamon sugar than you will need to sprinkle on the cake. Keep the leftovers for other yummy things, oatmeal, pancakes, buttered toast….
Here is how you make Vegan Cranberry Ginger Snack Cake:
Vegan Cranberry Ginger Snack Cake
- 1 very ripe banana well mashed
- 1/2 cup non-dairy milk soy or almond
- 1/4 cup canola oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1-1/2 cups all purpose flour
- 1 cup white sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup frozen or fresh cranberries lightly chopped
- 1/4 cup candied ginger chopped finely. (about 3 largest chunks, chopped)
- 1/4 walnuts optional
for cinnamon ginger sugar topping:
- use 2 tablespoons of the following mixture - you will have some leftover
- 1/4 cup white sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- Preheat the oven to 350 degrees and line a 8x8 square baking pan with parchment paper
- Combine banana, soy milk, canola oil, vanilla and lemon juice. Whisk thoroughly to combined.
- In a separate bowl combine flour, sugar, baking powder and salt and stir to combine. Add dry ingredients to wet ingredients and stir until just combined. A few dry spots is okay, Gently fold in cranberries, candied ginger and walnuts (if using). Pour into prepared baking pan. Sprinkle the top with 2 tablespoons cinnamon ginger sugar. (Save the rest in a small container and reserve for another purpose - like breakfast or something 🙂 )Bake at 350 degrees for 30-35 minutes, until light and fluffy. Edges will be just slightly browned. Still very light and center will spring back when touched lightly.
- Allow to cool in pan. Cut into 8 pieces.
More cranberry breakfast recipes:
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!