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.
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!
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.
Vegan Cranberry Bread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.