Vegan Cranberry Bread
This vegan cranberry bread with a low-calorie sugar-free frosting is the perfect dessert or breakfast for the holiday season. The recipe is dairy-free, eggless,, gluten-free, refined sugar-free, oil-free, and easy to make.
Servings 10 slices
Ingredients
Dry Ingredients:
- 1 1/2 cups (200 g) Bob's Red Mill 1 to 1 Baking Flour* (gluten-free)
- 3/4 cup (80 g) Bob's Red Mill Natural Almond Flour Super Fine
- 3/4 cup (150 g) Now Foods Real Food Xylitol*
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 1 1/2 cups (200 g) Eden Foods Organic Dried Cranberries*
- 1 cup (240 ml) plant-based milk (*see recipe notes)
- 2 tbsp lemon juice or lime juice or orange juice
- 1 1/2 tsp Simply Organic, Madagascar Pure Vanilla Extract*
Frosting:
- 6 tbsp Now Foods Real Food Organic Erythritol* Naturally Sweet
- 1 tsp lime juice or lemon juice or orange juice
- 1-2 tbsp Edward & Sons Let's Do Organic, Organic Creamed Coconut*
Instructions
- To make the flax eggs, put 2 tbsp ground flax seeds into a small bowl, add 6 tbsp water and mix with a whisk. Set aside for 5 minutes.
- Put all dry ingredients into a bowl and stir until there are no clumps.
- In a bowl, mix all wet ingredients (except the cranberries) with an electric hand mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the cranberries.
- Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.
- Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry loaf is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.
- For the frosting: Put the Erythritol in a food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and the lime/lemon juice. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting onto the loaf and put it in the fridge until the frosting is hard. Enjoy!
Notes
- Plant-based milk: I had the best result with canned coconut milk which will make the loaf moist, soft, and rich due to the higher fat content. If you use boxed plant-based milk (like almond milk, oat milk, etc) which is often watered down a lot, I would suggest adding a few tbsp of oil.
- Sweetener: If you are using regular sugar, make sure to use just 100 g, otherwise, the Cranberry Loaf might be too sweet.
- Flour: You can use regular flour or spelt flour instead of the 1:1 baking flour.
Nutrition Facts
Vegan Cranberry Bread
Amount per Serving
Calories
230
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.6
g
3
%
Carbohydrates
53
g
18
%
Fiber
2.4
g
10
%
Sugar
13
g
14
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.