This Vegan Cranberry Clementine Layer Cake is perfect for winter! The bright cranberry-citrus flavors are a winning combination. This cake is sure to be a hit at any holiday party!
Hi friends and happy Tuesday! Wow - I can't believe we are just 10 days away from Christmas. EEP. This year was so long but also bizarrely flew by. Ahhh 2020 - we'll never forget you. Unfortunately. Anyways, I have a few more fun holiday recipes I want to squeeze in before the big festivities. First and foremost is this gorgeous Vegan Cranberry Clementine Layer Cake! Cranberry & citrus are such a quintessential winter combination, and this cake combines them in a fluffy bake with clementine-scented buttercream and candied clementine slices for the ultimate dessert. I'm not kidding when I say this is one of my favorite cakes I've EVER made. Seriously. It is that good!
This cranberry clementine layer cake is as pretty as it is delicious! Like I mentioned, you have a few different components you're working with - thankfully, everything is easy to make. The combination of everything together is what makes the cake so good!
- Fluffy white cake flavored with clementine juice, clementine zest, and studded with fresh cranberries
- Vanilla buttercream flavored with fresh clementine zest
- Candied clementine slices (truly so, so easy) - and bonus, you'll get some clementine syrup out of it, which is perfect for cocktails
- Fresh zesty cranberries on top for garnish - but they also work perfectly for a little sour pop to contrast the sugary frosting
So what are you waiting for? Let's get to work!
How do I make this cranberry clementine layer cake?
- Step one is to make the candied clementine slices! Just combine equal parts of white sugar and water in a pot (I did 1 cup of each) and toss in 3 sliced clementines. And then you just let them hang out in the sugar syrup until they're thoroughly soaked and cooked through! It takes about 30-45 minutes, most of which is hands-off time. You want to make these first so they have time to cool before you put them on the cake.
- Next, let's make the cake. I start with my basic white cake recipe, but replaced part of the milk with clementine juice, and added in zest and fresh cranberries for extra flavor. Make & bake in three 6" little pans!
- Frosting is next - super easy as always. I start with my basic frosting recipe, and add vanilla extract and more clementine zest for flavoring. That fresh zest just can't be beat - it adds so much freshness and flavor! I like to use a microplane for zesting my citrus.
- Finally - let's put it all together! Stack the cooled cakes with your frosting and frost the whole thing. I went for a more "naked" rustic look this time. To make the top, I used a 4B tip and overlapped short lines of frosting for a braided effect. Then, decorate with your candied clementine slices & fresh cranberries as desired. I just love how cute and festive this cranberry clementine cake came out!
Tips for success
- Make the candied clementines FIRST! I've said this before but - make them with ample time for cooling. That hot melted sugar will ruin your frosting! Give yourself plenty of time. You can even make these 1-2 days in advance.
- Use a microplane grater for zesting. I love my microplane! I basically only use it for zesting, but it's the best. It's a super shallow grater that only grabs the outermost layer of your citrus peel. So you get the flavor and essential oils, without grabbing the bitter white pith underneath.
- Use high quality shortening for the frosting. I like to do a blend of vegan butter & shortening for my frostings so they are more stable at room temperature. Use a clean frosting brand like Spectrum or Nutiva to ensure that your frosting tastes great - a cheaper shortening like Crisco can lend a bitter, chemical aftertaste.
- Chill your cake layers before frosting. This is one of my favorite tricks! After your cakes are baked & cooled to room temperature, wrap them up tight in plastic wrap and let them hang out in the fridge for a few hours. I usually bake the night before, and give my cakes all night in the fridge. The chilling makes the cakes easier to handle and frost. It is also less likely your frosting will melt or misbehave if the cake is cold.
I hope you guys will give this vegan cranberry clementine layer cake a try! It is so tender, fluffy, and absolutely delicious! The cranberry and citrus combination just can't be beat. You can check out my Instagram for a step by step video of how to assemble and decorate this cake!
Looking for more cranberry treats?
- Vegan Apple Cranberry Galette
- White Chocolate Cranberry Layer Cake
- Vegan Cranberry Apple Bundt Cake
- Vegan Cranberry Eggnog Pull-Apart Rolls
- Double Chocolate Chip Cranberry Cookies
vegan cranberry clementine layer cake
Ingredients
- *for the candied clementines*
- 1 cup water
- 1 cup white granulated sugar
- 3 thinly sliced clementines
- *for the cake*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt {I used Silk almond}
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ⅓ cup unsweetened nondairy milk
- ⅓ cup clementine juice
- zest of 2 clementines
- 1 cup fresh cranberries
- *for the frosting*
- ½ cup shortening
- ½ cup vegan butter
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- zest of 2 clementines
- pinch of salt
- fresh cranberries for decorating
Instructions
- First, let's make the candied clementine slices. In a large shallow pan, combine the white sugar and water. Turn heat on medium and stir until sugar has dissolved.
- Add in three thinly sliced clementines in a single layer. Turn heat onto medium-low and allow the slices to slowly caramelize and candy. This will take 30-40 minutes. You want the liquid to be at a low simmer, not boiling. Flip the slices over occasionally.
- When ready, the slices will appear almost see-through due to the sugar. Place in a single layer on a piece of parchment paper or wax paper, and allow to cool completely. Save the clementine syrup for another recipe!
- Next, make the cake. Preheat oven to 350F and spray three 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, clementine zest and vanilla extract, and add them to the dry ingredients. Mix until combined.
- Pour in the unsweetened nondairy milk and clementine juice, and beat on medium-low until smooth and creamy. Finally, gently stir in the cranberries.
- Divide batter evenly among the 3 pans, and bake for 30-35 minutes until cake is set in the center and a toothpick comes out clean.
- When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, clementine zest, salt, and vanilla extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. You might not need all the sugar, and you may need to add a splash of nondairy milk if the frosting is too thick.
- To assemble the cake, first level the cakes (to make a flat top) if needed. Place one cake piece on your cake stand or platter, and spread some frosting on top. Repeat with all.
- Pipe the remaining frosting around the edges of the cake, starting at the bottom and working your way up. Using a bench scraper, smooth the edges of the cake.
- For the top, spoon any remaining frosting in a piping bag fitted with a wide star tip (such as 4B). To make the braided effect, pipe short lines of frosting and slightly overlap them as you go around the edge of the cake. Finish decorating with your cooled candied clementine slices and fresh cranberries as desired. Enjoy!
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