Cranberry Cake with Cream Cheese Glaze

Cranberry Cake with Cream Cheese Glaze

Servings: 8

Lactose Intolerant Dairy Free Vegetarian


For the Cake:

1 1/2 cups + 1 Tablespoons flour, divided

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons unsweetened applesauce

2 Tablespoons GO VEGGIE classic plain cream cheese

3/4 cup sugar

2 large eggs

2 Tablespoons orange liqueur

1/2 cup unsweetened coconut milk

2 cups fresh cranberries

For the Glaze:

4 Tablespoons GO VEGGIE classic plain cream cheese

4 Tablespoons powdered sugar

1 teaspoon vanilla bean paste or vanilla extract

1-2 Tablespoons unsweetened coconut milk


In a small bowl, mix together 1 1/2 cups flour, the baking powder, and salt.

In a large mixing bowl, use an electric mixer to beat together the applesauce, cream cheese, and butter until smooth and fluffy. Slowly beat in the eggs, one at a time. Stir in the orange liqueur.

Slowly beat in half of the flour mixture, then the milk, then the remaining dry ingredients. Gently toss the cranberries in the remaining 1 tablespoon flour, then stir into the batter.

Pour the batter into a 9-inch round cake pan. Bake 40-50 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely.

To make the glaze, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth. Add coconut milk until you achieve your desired consistency. Spread the glaze over the cooled cake.