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–+ servings

Vanilla Cranberry Almond Cakelets

An easy dessert recipe that is seasonal and beautiful. Filled with flavors of vanilla, the tartness of the cranberries, and the crunch of the almonds.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert
Servings 6 servings

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

Keyword christmas desserts, cranberry almond cakes, holiday desserts, vanilla cranberry almond cakes
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