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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 minutes
Cook Time20 minutes
Total Time50 minutes
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.