Cranberry-Walnut Coffee Cake

3.5 (2 reviews)

For the Cake:
1/2 cup vegan margarine
1 cup sugar
1/3 cup applesauce
1 Tbsp. Egg Replacer
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
1 cup vegan sour cream (try Tofutti brand)
1 tsp. almond extract
7-oz. can whole cranberry sauce
1/2 cup pecans or walnuts

For the Glaze:
3/4 cup powdered sugar
2 tsp. warm water
1/2 tsp. almond extract

• Preheat the oven to 350ºF. Lightly grease a tube pan.
• In a large bowl, cream together the margarine and sugar.
• In a small bowl, mix the applesauce with the egg replacer and add to the margarine-sugar mixture.
• In another bowl, combine the baking powder, baking soda, flour, and salt.
• Alternating, add the dry ingredients and the vegan sour cream to the margarine mixture. Add the almond extract.
• Pour 1/2 into the bottom of the prepared pan. Add 1/2 of the cranberry sauce, spreading over the batter. Add the remaining batter and top with remaining cranberry sauce, spreading evenly. Sprinkle with the nuts.
• Cook for 50 to 55 minutes, until golden brown. Cool for 5 minutes.
• To make the glaze, combine all the ingredients until smooth. Pour over the cake.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind