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Little Cranberry Citrus Holiday Cakes | occasionallyeggs.com

Little Cranberry Citrus Holiday Cakes

These maple sweetened vegan mini cranberry cakes are a nice alternative to heavily spiced desserts around Christmas time, and can also be made as muffins. 

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cakes

Ingredients

  • 1 cup kamut flour*
  • 1/4 cup almond meal
  • 1/4 cup sliced almonds
  • 1 tablespoon arrowroot powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice*
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cranberries fresh or dried*

Maple Citrus Glaze

  • 1/4 cup maple syrup
  • 1/4 cup coconut cream*
  • 1/4 cup lemon juice
  • 1/2 teaspoon arrowroot powder
  • 1/4 teaspoon vanilla powder
  • Zest of a lemon

Instructions

  1. Preheat the oven to 375F/190C and grease a cupcake or mini bundt tin.
  2. In a large bowl, mix the flour, almond meal, sliced almonds, arrowroot, baking powder, baking soda, and salt. Make a well in the centre of the bowl.
  3. In a medium bowl, whisk the olive oil, maple syrup, lemon juice, and vanilla until fully combined. Pour this into the well in the dry mixture, and gently mix with a wooden spoon until just combined. If you over mix, they may become tough. Fold in the cranberries.
  4. Add an equal amount of batter to each of the prepared tins. Bake for 18-20 minutes, or until a toothpick comes out clean.
  5. Cool for ten minutes on a rack in the tins before removing to let cool completely.

Maple Citrus Glaze

  1. Add everything to a bowl and whisk until it becomes lighter and creamy. Serve with the cooled cakes.
  2. Top with extra cranberries and toasted almond slices for extra prettiness.

Notes

1. You can substitute spelt or wheat flour (whole wheat pastry flour or a combination of white and whole wheat) here with just a slight change in texture.
2. Lemon or orange both work well. I prefer lemon and cranberry, but use whichever you like.
3. Fresh cranberries will add more tartness, and dried will make a sweeter cake.
4. Scoop the cream from the top of a can of coconut milk.