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Dairy Free Cranberry Christmas Cake
This dairy free cranberry Christmas cake is going to be your favorite holiday dessert! Rich and buttery with hints of tartness throughout from the fresh cranberries.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 280 kcal
Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup dairy-free butter, softened (i.e. 1 ½ sticks; recommend Country Crock plant butter sticks)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
- ½ cup chopped pecans (optional)
Instructions
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Preheat the oven to 350 degrees F. Grease a baking 9x13 baking dish.
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In the bowl of a stand mixer (or using a regular bowl with a hand mixer), beat the sugar and eggs together for approximately 5 minutes, until well combined and airy.
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Add the dairy-free butter and vanilla and beat for another 1-2 minutes, until light and fluffy.
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Add the flour, cranberries, and pecans. Stir together until combined.
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Pour the mixture into the prepared 9x13 baking dish. Bake at 350 degrees F for 40-50 minutes, or until a toothpick pulls out clean from the center. Let cool in the pan, then slice and enjoy.
Recipe Notes
- Since this recipe doesn’t use any leavening agent, beating the eggs with the sugar for a full 5 minutes is necessary to incorporate air into the batter for light leavening.
- This cake will have a different texture than something like a standard vanilla cake; it is meant to be a bit more rich, buttery, and dense.
Nutrition analysis (approximate per serving): 280 calories, 12 g fat, 4.5 g saturated fat, 100 mg sodium, 40 g carbohydrate, 1.5 g fiber, 26 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 1%, Iron: 6%, Potassium: 1%