Dairy-Free Orange Cranberry Cake is a delightful dessert that combines the tartness of cranberries with the zesty sweetness of orange. This cake is not only delicious but also easy to make. Whether you’re hosting a gathering or just want a treat for yourself, this cake can bring a burst of flavor to your table. It’s perfect for any time of the year but feels especially festive during the cooler months. With its wonderful aroma wafting through your kitchen, prepare to impress your family and friends!

Gather Your Dairy-Free Orange Cranberry Cake Ingredients

To whip up this tasty treat, you’ll need the following ingredients:

1/2 cup (113g) dairy-free unsalted butter
2/3 cup (150g) light brown sugar
1 tablespoon orange zest
1/3 teaspoon ground ginger
2 eggs
3 tablespoons orange juice
1 teaspoon vanilla extract
2 cups (240g) gluten-free measure-for-measure flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90g) dairy-free white chocolate chips
1/2 cup (75g) chopped dried cranberries

For the frosting:

1 cup (240g) dairy-free cream cheese
1/3 cup (40g) powdered sugar
1 teaspoon vanilla extract
4 tablespoons orange juice
1 tablespoon orange zest
1/3 cup (60g) white chocolate chips
2 tablespoons dried cranberries

Step-by-Step Dairy-Free Orange Cranberry Cake Recipe

Preheat your oven to 350°F (175°C). Line a medium baking tray (about 15 by 10 inches) with parchment paper or a silpat.
In a large mixing bowl, beat together the dairy-free unsalted butter and light brown sugar until the mixture is smooth.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and beat for another minute or two until smooth.
In a separate bowl, mix the gluten-free measure-for-measure flour, xanthan gum, salt, ground ginger, and baking powder.
Gradually add the dry ingredients to the wet mixture. Combine everything using a hand mixer or a spatula.
Add the orange juice, chopped cranberries, orange zest, and dairy-free white chocolate chips. Stir until the batter is thick and sticky.
Transfer the batter to your prepared baking sheet, spreading it out to about 1/2 inch thick.
Bake for 20 minutes, or until the top is golden brown. Let it cool slightly on a wire rack for about 15 minutes.
In another bowl, beat together the dairy-free cream cheese, orange zest, orange juice, vanilla, and powdered sugar until well combined.
Spread the cream cheese frosting over the cooled cake, then sprinkle with chopped cranberries.
Melt the white chocolate chips in the microwave using 30-second bursts, then drizzle it over the cake.
Allow the chocolate to set at room temperature for 10 to 15 minutes.
Finally, cut the cake into 3 to 4 inch squares, and then slice each square diagonally to form triangles.

How to Serve Dairy-Free Orange Cranberry Cake

Serving this cake is a breeze! Arrange the triangle pieces on a platter for a beautiful display. You can also dust some extra powdered sugar on top for added sweetness and a touch of elegance. Pair it with a scoop of dairy-free ice cream or a dollop of whipped coconut cream for a lovely dessert experience. If you’re feeling adventurous, serve it alongside a refreshing fruit salad to balance the flavors.

Expert Tips for Dairy-Free Orange Cranberry Cake

For extra flavor, try adding chopped nuts, like walnuts or pecans, to the batter. They will add a nice crunch and enhance the taste.
If you don’t have cranberries, feel free to substitute them with dried blueberries or raisins for a different twist.
Keep your cake fresh by storing it in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.

Dairy-Free Orange Cranberry Cake FAQs

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in the refrigerator and frost it when you’re ready to serve.

Can I substitute the gluten-free flour with regular flour?
Yes, if you don’t need it to be gluten-free, you can use regular all-purpose flour instead of gluten-free measure-for-measure flour.

What can I use if I don’t have dairy-free cream cheese?
You can use a dairy-free frosting or even a whipped coconut cream as an alternative for the frosting.

This Dairy-Free Orange Cranberry Cake is sure to delight your taste buds and impress your guests. Enjoy baking this delicious treat and share the joy it brings with your loved ones!

Print Recipe

Dairy-Free Orange Cranberry Cake

A delightful dessert that combines the tartness of cranberries with the zesty sweetness of orange. Perfect for gatherings or a personal treat, this cake brings a burst of flavor and festive aroma to your table.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Sweet Treat

Cuisine: American

Keyword: Cake Recipes, Cranberry Dessert, Dairy-Free Cake, Gluten-Free, Orange Cake

Servings: 12 pieces

Calories: 300kcal

Ingredients

For the Cake

1/2 cup dairy-free unsalted butter
2/3 cup light brown sugar
1 tablespoon orange zest
1/3 teaspoon ground ginger
2 pieces eggs
3 tablespoons orange juice
1 teaspoon vanilla extract
2 cups gluten-free measure-for-measure flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dairy-free white chocolate chips
1/2 cup chopped dried cranberries

For the Frosting

1 cup dairy-free cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons orange juice
1 tablespoon orange zest
1/3 cup white chocolate chips
2 tablespoons dried cranberries

Instructions

Preparation

Preheat your oven to 350°F (175°C). Line a medium baking tray (about 15 by 10 inches) with parchment paper or a silpat.
In a large mixing bowl, beat together the dairy-free unsalted butter and light brown sugar until the mixture is smooth.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and beat for another minute or two until smooth.
In a separate bowl, mix the gluten-free measure-for-measure flour, xanthan gum, salt, ground ginger, and baking powder.
Gradually add the dry ingredients to the wet mixture. Combine everything using a hand mixer or a spatula.
Add the orange juice, chopped cranberries, orange zest, and dairy-free white chocolate chips. Stir until the batter is thick and sticky.
Transfer the batter to your prepared baking sheet, spreading it out to about 1/2 inch thick.
Bake for 20 minutes, or until the top is golden brown. Let it cool slightly on a wire rack for about 15 minutes.

Frosting

In another bowl, beat together the dairy-free cream cheese, orange zest, orange juice, vanilla extract, and powdered sugar until well combined.
Spread the cream cheese frosting over the cooled cake, then sprinkle with chopped cranberries.
Melt the white chocolate chips in the microwave using 30-second bursts, then drizzle it over the cake.
Allow the chocolate to set at room temperature for 10 to 15 minutes.

Serving

Finally, cut the cake into 3 to 4 inch squares, and then slice each square diagonally to form triangles.

Notes

For extra flavor, try adding chopped nuts, like walnuts or pecans, to the batter. If you don’t have cranberries, feel free to substitute them with dried blueberries or raisins. Keep your cake fresh by storing it in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage. Can be made a day in advance; just frost it when ready to serve.