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cranberry breakfast cake slices on the plate

Cranberry Breakfast Cake (Eggless)

By Jigna
This Cranberry Breakfast Cake is eggless, moist, tender, and perfectly sweetened with the tart but pleasant taste of fresh cranberries! It is easy to make with only a few ingredients and is perfect for holidays and festive seasons!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Breakfast, Dessert
Diet Eggless, Vegetarian
Servings 16

Ingredients
  

  • ¾ cup (180ml) whole milk
  • 2 teaspoon white vinegar
  • ½ cup (113g) unsalted butter melted
  • ¾ cup + 2 tablespoon (175g) granulated sugar
  • 1 teaspoon vanilla
  • 2 cups (240g) all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (150g) fresh cranberries
  • Sparkling sugar for the topping (optional)

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease a 9-inch square pan with nonstick spray or butter and line it with parchment paper. Set it aside.
  • Stir milk and vinegar in a small bowl or cup and let it stand for 5 minutes.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well combined. Add cranberries to the flour mixture and mix gently.
  • Whisk melted butter, sugar, and vanilla in a large mixing bowl until everything is well combined and smooth.
  • Add dry ingredients and prepared milk and vinegar mixture to the wet ingredients. Mix gently until everything is combined; do not overmix.
  • Pour the batter into the prepared pan and spread evenly. Sprinkle sparkling sugar on the top.
  • Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary depending on the oven, so keep an eye on the oven after 30 minutes.
  • Remove the cake from the oven and place the pan on the cooling rack. Allow the cake to cool completely before removing and slicing.

Storing Suggestions

  • Cover and store the Eggless Cranberry Breakfast Cake at room temperature for two days or refrigerate for a week.
  • This cake freezes well. Once completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the cake to thaw at room temperature before slicing and serving.

Notes

  1. Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
  2. Butter: For this cranberry breakfast cake, use unsalted and melted butter. If you use salted butter, skip adding the salt.
  3. Milk + Vinegar: I use a buttermilk substitute for the recipe. But if you have store-bought buttermilk, use it.
  4. Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
  5. Baking: Watch the eggless cranberry breakfast cake after 30 minutes because every oven is different.

Nutrition (Approximate Values)

Calories : 160kcalCarbohydrates : 24gProtein : 2gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 17mgSodium : 135mgPotassium : 43mgFiber : 1gSugar : 12gVitamin A : 201IUVitamin C : 1mgCalcium : 41mgIron : 1mg
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