Easy Cranberry Cake (Cranberry Loaf)

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Hey my dears, ?

… as if we‘ve just opened one by one door in our advent calendar, another year has begun. Unbelievable, isn‘t it?! I hope you look back positively on the old year and look forward happily to the year 2018, just like me!

At least I have a lot in mind for you here!

And how could I start a new year better than with a brand-new and almost freshly baked fragrant cake recipe?!

Packed with healthy ingredients and exotic cranberries, this juicy, fluffy vegan cake (with a consistency that reminds of a fruitcake) will be a highlight on every coffee and tea party or just a great way to sweeten your day!

Incidentally, cranberries are real allrounders! Pure and unsweetened they’re very sour, but in this recipe they taste amazing! ?

The small wild berry with its origin in North America has high content of antioxidants and is intended to protect against premature aging of the skin. Moreover, it is said that this berry has an antibacterial effect. In any case – and that’s what we care about in addition to the health benefits – cranberries taste really delicious when you prepare them right!

I used fresh cranberries for my recipe but you can also use dried cranberries, as well as any other fruits of choice. If you prefer the vegan version, you can find informations or recommendations for egg substitutes in this “post“.

And now check out the ingredients and no lazy baking excuses more this year. ? You‘ll see that this healthy cake is prepared quickly and the rest makes your oven! We just have to hold back our appetite for so long.

So, here we go with the recipe:

Easy Cranberry Cake (Cranberry Loaf)

Recipe for a easy Cranberry Cake (Cranberry Loaf) with vegan option - healthy, delicious, dairy-free, quick and simple to prepare! 😉
5 from 4 votes
Print Pin Rate
Course: Breakfast, Dessert, Snacks


For the cake:

  • 70 g soft vegan butter
  • 100 g brown sugar
  • 2 eggs or 2 egg substitutes
  • 180 g spelt flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 50 ml plantbased milk
  • 1 tbsp of lemon juice
  • 1 ripe banana
  • 200 g cranberries

For the glaze:

  • 100 g icing sugar sieved
  • 1/2 lemon juice
  • 1 tbsp plantbased milk


  • Preheat the oven to 175 degrees.
  • Blend the soft butter with the sugar until creamy.
  • Add eggs (or egg substitutes) and whisk up.
  • Then add the remaining ingredients (flour, baking powder, vanilla extract, salt, milk and lemon juice) and stir well.
  • Finally, purée the banana and stir together with the cranberries into the dough.
  • Fill the dough in a greased 24cm baking tin and bake the cake for about 50 minutes in your preheated oven.
  • Afterwards, let the cake cool a little, remove from the tin and let cool beyond on a cooling rack.
  • At least, heat the lemon juice with the milk and combine with the sieved icing sugar until a thick mass is formed.
  • Pour the glaze over your cake and let it harden.
  • Enjoy! 🙂


  1. Avatar 6. January 2018 / 0:22

    This cake is what dreams are made of! I am especially in love with the filling. And good to know that cranberries contain so many antioxidants and wonderful health benefits. 🙂

    • fitness_bianca 6. January 2018 / 12:22

      Hi Ela! ?
      I‘m happy that you like this cake and the health benefits of cranberries. I think they taste very delicious in this cake ???
      Much love,
      Bianca ❤️

  2. Avatar 6. January 2018 / 21:59

    Such an amazing recipe Bianca! Love the icing on top, looks so perfect 😀

    • fitness_bianca 7. January 2018 / 10:39

      Thank you, Nadia ???
      I‘m happy that you like it!
      Much love,
      Bianca ❤️

  3. Avatar
    27. February 2018 / 18:15

    Hi Bianca,

    I only have frozen Cranberries atm. Do I have to defrost them If I’m using for the recipe? Thanks.

    • fitness_bianca 5. March 2018 / 11:41

      Hi Linda,
      I haven’t tried the recipe with frozen cranberries. But I think i‘ll work top when you defrost them first and drain.
      Optionally you can also use dried cranberries ?
      Would love to read your feedback if you try the recipe.
      Much love,
      Bianca ❤️

  4. Avatar
    22. November 2018 / 2:27

    Good evening, I inspired myself from one of your recipes for my supper today . I made toast with spinach onions leaks garlic dream cheese and mushrooms . Loved it! Tank you!
    Regarding the cranberry cake recipe, I don’t have spelt flour. Can I use all purpose non bleach flour?

    • Bianca Zapatka 23. November 2018 / 18:36

      Hi Patricia,
      So glad that you like my pizza spread!
      Of course, you can also use all purpose flour. Have fun trying the recipe!
      Lots of love,
      Bianca 😊❤️

  5. Avatar
    7. May 2019 / 13:01

    Hi Bianca! Love your page!

    Do you think I can use other fruit like blueberries or raspberries for this recipe?

    Thanks a lot!!

    • Bianca Zapatka 7. May 2019 / 20:23

      Yes, of course! Just make sure to dust them with a little flour before folding into the batter. Otherwise, their juice could make the cake too wet. Let me know how it goes 😉 And thank you!<3

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