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Vegan Cranberry Ginger Snack Cake

A sweet and tart snack bread packed with cranberries and candied ginger. Add walnuts if like. Nice for a quick snack, a light breakfast or with brunch.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Brunch
Servings: 8 servings
Author: Trish Cowper |


  • 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.


You will have leftover Ginger Cinnamon Sugar after baking. Store in a small mason jar and sprinkle on your waffles, oatmeal or yogurt.