Perfect for breakfast, brunch, or dessert this recipe for granola topped Vegan Cranberry Orange Oatmeal Cake is delicious with hints of citrus and almond in every bite!
This cake recipe was inspired by a craving for something different. A cake that could be eaten for breakfast, but also perfect for an after dinner dessert. I wanted it to have the vibes of morning with oats, almonds, and citrus.
So I put on my recipe developing apron and went to work. I tried a few different versions before coming up with the perfect combination of flours and flavors. My goal was to put my favorite breakfast ingredients all in one cake!
I used almond flour and oats to add more depth in flavor to the cake giving it that breakfast vibe. The oats and almonds were also used to make a delicious granola topping. Fresh orange juice was added to bring brightness to the cake. And no oatmeal recipe would be complete for me without cranberries!
The end result turned out to be the perfect moist delicious cake with a yummy crunchy browned granola topping!
This recipe for vegan cranberry orange oatmeal cake is made using a list of basic easy to find ingredients that you can pick up at any market.
- Whole Oats- Quick oats will not work as well, so make sure to use whole oats.
- Almond Flour- Make sure to use almond flour and not almond meal.
- All-Purpose Flour- I have not tried to use gluten-free flour with this recipe.
- Baking Soda & Baking Powder- Both are used to get the best rise.
- Ground Flaxseed Meal- Acts as an egg replacement in this recipe.
- Cane Sugar- Regular granulated sugar can also be used.
- Dried Cranberries- Orange flavored cranberries are yummy too in this cake.
- Salt- I used sea salt.
- Oil- Use a neutral flavored oil like sunflower or canola.
- Fresh Oranges- Use fresh orange juice for the best flavor.
- Agave- Maple syrup can also be used.
- Sliced Almonds- I used raw sliced almonds. They will get toasted as the cake cooks.
How to Make Cranberry Orange Oatmeal Cake
To make this cake, you just need one bowl and about an hour! The steps are easy and you'll have a ready to eat cake in no time.
Start by mixing together all of the granola cake topping ingredients in a small bowl.
Then in a large bowl, sift together the flour, baking powder, baking soda, and salt. Now add the almond flour, whole oats, ground flaxseed meal, sugar, dried cranberries and whisk it all together.
Next, mix the oil, fresh orange juice, orange zest, and apple cider vinegar in a medium bowl. Then add the liquid mixture to the dry ingredients and gently stir until fully combined making sure that the flour is totally incorporated, but being careful not to overmix the batter.
Now, pour the cake batter into a 9" prepared cake pan and top with the granola topping. Finally, bake the cake at 350 degrees farenheit for 45-55 minutes until golden brown. A cake tester or toothpick should come out clean when the cake is done. To finish, let the cake cool on a wire rack for about 20 minutes before removing from the pan.
And done! Now you have an amazing cake ready for breakfast, brunch, and dessert!
Tips For Success
- Weigh Dry Ingredients: Digital scales are cheap and make all the difference. It's not a deal breaker for this recipe if you don't have a scale, but you will get the best results by weighing your dry ingredients. Why!?! Because everyone stuffs flour into measuring cups in different ways. A standard cup of flour is supposed to weigh 120 to 125 grams, but if you pack it in a cup of flour can weigh up to 155 grams. That is big difference! You don't want to end up with a dry cake. However, not all is lost. If you don't have a digital scale check out this video on how to measure flour.
- Parchment Paper: Line the bottom of your pan with parchment paper to ensure that your cake doesn't stick and potentially fall apart when removing it from the pan. Using parchment paper also helps the cake to bake more evenly.
- Rising Agents: Make sure to use the correct amounts and the follow the recipe exactly as stated when it comes to the baking soda, baking powder, and apple cider vinegar. The combination of these ingredients in the amounts given are key in the success of this cake. The chemical reactions of these ingredients working together give the cake its perfect rise and texture.
- Fresh Oranges: Use fresh oranges to make the best tasting cake possible. In this recipe using both the juice of fresh oranges and the orange zest will give you the best overall flavor. Store bought orange juice will work and still makes a yummy cake, but it's just not quite the same.
How to Store Cake
The best way to store this cake is to cover it and store it at room temperature for 2-3 days. If you are storing the cake for longer than 3 days you should put it in the fridge on the third day to keep for up to a week. The cake can also stored in the freezer for up to 3 months in a sealed freezer bag or wrapped well in plastic wrap.
People love this Vegan Cranberry Orange Oatmeal Cake recipe because it's...
- Moist and delicious
- Full of hints of fresh orange
- Yummy with bites of tart cranberries
- Perfect for breakfast, brunch, or dessert
- Easy to make and takes just one bowl
I hope you enjoy this cake recipe too! I take it to potluck brunches all the time where it disappears in a matter of minutes. People just love the granola topping!
In fact, most people love anything granola! If you do too then check out my recipe for Vanilla Cranberry Coconut Granola with Almonds for more granola yumminess and another breakfast option.
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Vegan Cranberry Orange Oatmeal Cake with Almonds
- 1 ½ cups all-purpose flour (187 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plus 2 tablespoon almond flour (125 grams)
- 1 cup whole oats (95 grams)
- 2 tablespoon ground flaxseed meal (18 grams)
- 1 cup cane sugar (200 grams)
- ½ cup dried cranberries
- ¼ cup neutral oil (sunflower or canola work great)
- 1 ⅓ cup fresh orange juice
- Zest of one orange (optional)
- 1 tablespoon apple cider vinegar
Granola Cake Topping
- ¼ cup raw sliced almonds
- ½ cup whole oats
- 1 tablespoon agave
- 2 teaspoon cane sugar
- 1 teaspoon neutral oil
- Pinch of salt
- Preheat oven the to 350°F. Then prepare a 9" round cake pan by greasing, dusting with flour, and lining with parchment paper. The parchment paper will keep the cake from sticking to the bottom and help with even baking.
- In a small bowl, mix together all the ingredients of the granola cake topping and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Then add the almond flour, oats, ground flaxseed meal, and sugar. Whisk the dry ingredients together. Now, toss in the dried cranberries and mix it all together again.
- In a separate medium size bowl, mix together the oil, orange juice, orange zest (if using), and apple cider vinegar.
- Add the liquid ingredients to the dry ingredient mixture just until moistened but fully combined. Be careful not to overmix the batter, but be sure to fully incorporate the flour.
- Pour the batter into the prepared 9" round cake pan. Now, sprinkle the top of the cake with the granola mixture you have set aside.
- Bake at 350°F for 45 to 55 minutes until golden brown. A cake tester or toothpick should come out clean when done. Allow the cake to cool on a wire rack for about 20 minutes before removing from the pan.
- Store the cake covered at room temperature for 2-3 days. If you are storing the cake for longer than 3 days put it in the fridge on the third day to keep for up to a week. The cake can also be stored in the freezer for up to 3 months in a sealed freezer bag or wrapped well in plastic wrap.