These adorable cranberry vanilla almomd cakelets are the perfect holiday dessert. A simple 10 ingredient recipe that is delicious and easy to make. Flavorful but light and fluffy, you are going to love them.
Around Halloween I was prepping for holiday recipes. I was browsing on Williams Sonoma and I saw this incredible cake pan. I thought it was so cute and I knew I had to get it and use it for a holiday recipe. I mean who can resist these cranberry almond vanilla cakelets?! So then I thought what kind of cake could I make for these little snowflakes. I have never baked with cranberries before so I decided to give it a shot, combined with lots of vanilla extract and the crunchy almonds these are amazing.
The Cakelets
Now of course part of what makes these cakelets so beautiful is the pan. Since it is only a few days before Christmas I know it may be hard to get your hand on this pan. So, if you can’t have no fear, you have a few options. You can either make these in a cupcake tray. You can make them in a mini loaf pan like this. Finally, you can double the recipe and make it in a regular loaf pan or even in a bundt pan. Have no fear there are plenty of ways to make this recipe even without the pan.
Thick Batter
This cake is going to have very thick batter. The thicker batter helps to produce a lighter cake all around. I know it seems slightly contradictory but it makes a difference. The vegan sour cream also helps to aid in keeping this cake fluffy and moist. It is definitely a necessity for me in any cake that I make.
Cranberries
Cranberries are so seasonal this time of year and to be honest I have never baked with them until now. I don’t know why but I was a little scared to use them. But it really is so easy you can just put the frozen cranberries right into the batter and they will bake in the cake beautifully. I didn’t try this with fresh cranberries but I think it should be fine either way. I love the flavor the cranberries add to these cakelets as it is tart but still gives a fruity flavor.
Cranberry Vanilla Almond Cakelets FAQ
- Can this be made gluten free? I haven’t tried but as always I will recommend using a 1:1 gluten free all purpose flour.
- Can I use a different fruit? If you want to use a different berry I think raspberries or strawberries could be great here.
- Can I use a different nut? I think walnuts, pecans, or macadamia nuts could work well.
- What to do with leftovers? Store on the counter for up to 3 days.
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Vanilla Cranberry Almond Cakelets
Equipment
- Handmixer
Ingredients
- ¼ cup (56g) vegan butter
- ¼ cup (60g) vegan sour cream
- ½ cup (100g) organic granulated sugar
- ⅛ cup (30ml) nondairy milk, unsweetened and unflavored
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- 1 cup (120g) all purpose flour
- ¾ cup (82g) frozen cranberries
- ½ cup (60g) almonds, chopped
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (176°C).
- Mix the vegan butter, vegan sour cream, and organic granulated sugar together in a bowl with an electric mixer.
- Then add in the nondairy milk and vanilla extract. Mix again until mixed together.
- Then add in the baking powder and all purpose flour. Mix again on a low speed until combined.
- Fold in the cranberries and almonds into the batter. This batter will be very thick.
- Spray the cake pan very well with a baking spray. If using the cakelet pan divide the batter between 6 tins. If using 1 pan just add all the batter in. You can also make these into cupcakes.
- Once all the batter has been added in bake for 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes and then remove from the tray.
- If sprinkling with powdered sugar allow the cakes to cool for another 30 minutes before sprinkling it on top.
Video
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Oooo! These are so festive and sound delicious. Definitely going to whip this batter up over the holidays!
xo – Kelly
yay you are going to love them!!! they are so good!!