What gives this cake its unique spiced flavor?

The Cranberry Hazelnut Cake is flavored with a distinctive blend of turmeric, cinnamon, ground ginger, and a pinch of ground pepper, creating a warm and aromatic profile.

What should the dough consistency be like?

After adding the coconut milk, the dough for this cake should be uniform but not liquid; it should have a slightly 'mushy' consistency before baking.

How does the beetroot juice affect the topping?

A splash of beetroot juice is added to the powdered sugar and lemon juice icing to give the glaze a vibrant, natural pink hue, enhancing the cake's visual appeal.

Can I use alternative sweeteners in this recipe?

Yes, the recipe suggests using xylitol or erythritol as alternatives to sugar, allowing you to adjust the sweetness to your preference.

How should I store leftover Cranberry Hazelnut Cake?

Once cooled and glazed, store any leftover Cranberry Hazelnut Cake in an airtight container at room temperature for a few days, or in the refrigerator for longer freshness.

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Cranberry Hazelnut Cake
[Vegan]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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A slice of vegan Cranberry Hazelnut Cake topped with a vibrant pink beetroot-lemon glaze and sprinkled with coconut flakes, served on a white plate.

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Cranberry Hazelnut Cake [Vegan]

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Cranberry hazelnut cake - delicious, super easy to make and only a few ingredients necessary. Stir everything, off in the oven, done!

Ingredients You Need for Cranberry Hazelnut Cake [Vegan]

You need this:

1 1/3 cup wheat or spelled flour
1 1/3 cup of hazelnuts ground
1 teaspoon locust bean gum
1/2 cup of sugar (alternatively xylitol or erythritol)
1 pack of baking soda
1 cup cranberries (more to taste)
Ground lemon peel
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 pinch of ground pepper
1 can of coconut milk

For the Topping:

4 tablespoons powdered sugar
lemon juice
1 splash of beetroot juice
coconut flakes

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How to Prepare Cranberry Hazelnut Cake [Vegan]

Add all ingredients except the coconut milk one by one into a bowl and stir well. Then add the coconut milk and process into a uniform dough (it should not be liquid, but rather slightly "mushy"). Grease a medium-sized box shape or lay out with parchment paper and fill with the cake dough. Bake in preheated oven at 175°F top and bottom heat for about 55 to 60 minutes (do not forget the toothpick test!).
When the cake has cooled, make a powdered icing out of the powdered sugar, lemon juice and beetroot juice and stir. Glaze the cake with it and top with the coconut flakes. Get everything firmly and serve!