The Vegan Cranberry Pecan Sheet Cake is a delightful dessert that offers a harmonious blend of tart, sweet, and nutty flavors, paired with a soft, tender texture. This cake features a base that is light and fluffy, achieved by the combination of all-purpose flour, refined sugar, and leavening agents like baking powder and baking soda. The Earth Balance Natural Buttery Spread imparts a rich, buttery flavor without any dairy, while the unsweetened applesauce acts as a perfect egg substitute, contributing to the moistness of the cake. Vanilla almond milk and vanilla extract add a delicate, sweet aroma, enhancing the overall flavor profile.

The cake is wonderfully accented with the tangy, vibrant taste of cranberries, which are either fresh or frozen and then chopped to distribute their flavor throughout the cake. Toasted pecans are mixed into the batter, providing a delightful crunch and a nutty depth that complements the tartness of the cranberries. The addition of orange zest brings a bright, citrusy note to the cake, adding complexity and a fresh zing.

To top it off, the cake is adorned with a smooth, creamy frosting made from dairy-free cream cheese, more Earth Balance Buttery Spread, and confectioners’ sugar. The frosting is lightly flavored with vanilla extract, offering a sweet and velvety finish that perfectly complements the fruity, nutty cake. The frosting spreads easily over the cake, creating a luscious layer that enhances each bite. This Vegan Cranberry Pecan Sheet Cake is a delightful treat, perfect for those who enjoy the combination of fruity and nutty flavors in a soft, delectable dessert.

Recipe

Vegan Cranberry Pecan Sheet Cake

Ingredients

Cake ingredients:
3/4 cup Earth Balance Natural Buttery Spread
1 1/2 cups refined sugar
1/2 cup unsweetened applesauce
1 1/4 cups vanilla almond milk
2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 1/2 cups all-purpose flour
1 tablespoon distilled white vinegar
2 cups cranberries, fresh or frozen, chopped
1/2 cup toasted pecans, chopped
2 tablespoons orange zest
Frosting ingredients:
2 cups confectioners’ sugar
1/3 cup dairy-free cream cheese, softened (I used Trader Joe’s This is Not a Tub of Cream Cheese)
1/3 cup Earth Balance Natural Buttery Spread, softened
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 375 degrees Fahrenheit. In a large bowl, mix together the Earth Balance and refined sugar on low-medium speed until combined.
Stir in the applesauce, almond milk and vanilla extract.
In a separate bowl, whisk together the baking powder, baking soda, sea salt and flour.
Add the wet ingredients to the dry ingredients and mix on low-medium speed until fully combined.
Stir in the vinegar and then gently fold in the cranberries, pecans, and orange zest.
Pour the batter into a 9×13″ pan and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.
Allow the cake to cool completely before adding the frosting. To make the frosting, place all ingredients in a bowl and mix on low-medium speed until combined. Spread the frosting on the cake and take a big bite!

Preheat your oven to 375 degrees Fahrenheit. In a large bowl, mix together the Earth Balance and refined sugar on low-medium speed until combined.

Stir in the applesauce, almond milk and vanilla extract.

In a separate bowl, whisk together the baking powder, baking soda, sea salt and flour.

Add the wet ingredients to the dry ingredients and mix on low-medium speed until fully combined.

Stir in the vinegar and then gently fold in the cranberries

pecans

and orange zest.

Pour the batter into a 9×13″ pan

and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.

Allow the cake to cool completely before adding the frosting. To make the frosting, place all ingredients in a bowl and mix on low-medium speed until combined. Spread the frosting on the cake

and take a big bite!

Then take another big bite. And another. Now another.