Vegan Apple-Cranberry-Walnut Cake

  • Yield: 16 servings

Most any fruit will work in this cake; sliced peaches, strawberries, and blueberries can all take the place of the cranberries. And as a bonus, the cake lasts and lasts, maybe 10 days wrapped in plastic wrap in the fridge.


2/3cup canola oil
1 1/2cups brown sugar, divided
1cup soy milk
2 1/2cups all-purpose flour
2teaspoons baking powder
1teaspoon baking soda
2teaspoons cinnamon or nutmeg
2teaspoons ground cardamom
1/2teaspoon salt
2 1/4cups tart minced apples or 3 ripe mashed bananas
1 1/4cups cranberries, fresh or frozen
1cup chopped walnuts


  1. Preheat oven to 375F. Oil or spray a 10-inch cake pan with oil.
  2. Combine oil, 1 1/4  cups brown sugar and soy milk in a large bowl; stir well.
  3. In another bowl, combine  flour and next eight ingredients (baking powder through walnuts); stir well.  Add  flour mixture to  oil mixture and slowly stir until  flour mixture is incorporated; the mixture will be fairly dry. Do not over stir. Transfer batter to  prepared pan; sprinkle with the remaining ¼ cup brown sugar.
  4. Bake about 50 minutes to an hour, or until a knife inserted in center is clean.  Let cool 15 minutes; remove from pan.

Recipe by Chef Didi Emmons, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 545
  • Fat 25g
  • Saturated Fat 7.6g
  • Polyunsaturated Fat 6.2g
  • Monounsaturated Fat 9.1g
  • Cholesterol 6mg
  • Sodium 949mg
  • Carbohydrate 12.7g
  • Fiber 2.8g
  • Protein 12g