Cranberry White Chocolate Cake with Frosted Cranberries

Nobody will believe this Cranberry White Chocolate Cake with Frosted Cranberries is dairy and egg-free and will be wowed by not only its rustic beauty but also by its decadent flavour. The perfect way to finish off your holiday meal, this cake is a must for this year’s menu!

The holiday season is here and with it comes dinner parties and family get-togethers and of course, plenty of delicious food. The problem with cooking for so many people is making sure that everyone can enjoy what you are serving. It’s always a great idea to have a few tricks up your sleeve and one of mine is to keep Silk Original Almond Beverage on hand. It not only tastes delicious poured into a tall glass, but it also easily works in a variety of different recipes.

This Cranberry White Chocolate Cake with Frosted Cranberries is actually based off an old depression era cake recipe – hacked to suit the holidays. It’s an easy way to make a vegan friendly cake that everyone can enjoy and trust me, nobody will know the difference.

I love that everyone can have their cake, and nobody has to sacrifice anything or have their own special dessert. Families can just eat together and enjoy the holidays thanks to Silk Plant Based Beverages – with no lactose and vegan/vegetarian friendly.

Cranberry White Chocolate Cake with Frosted Cranberries

INGREDIENTS

Frosted Cranberries:

2 cups Fresh Cranberries
1 Cup Water
1 1/2 Cups Granulated Sugar, divided

Cranberry White Chocolate Cake:

3 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
3/4 Cup Vegan Butter or Coconut Oil
1 Cup Sugar
1 tsp Salt
1 Tbsp Vanilla extract
2 cups Silk Original Almond Beverage
1 Tbsp lemon juice
1 ½ Cups Fresh Cranberries
½ Cup of Dairy-Free White Chocolate, chopped

White Chocolate Buttercream Frosting:

1/2 Cup Cacao Butter
1 Cup Vegan Butter
2 tsp Vanilla Extract
3 Cups Powedered Sugar

DIRECTIONS

For  Frosted Cranberries:

Bring water and sugar to a boil in a small saucepan over medium high heat. Stir until sugar is dissolved.

Allow simple syrup to cool slightly.

Using a pastry brush, lightly brush the fruit all over with the simple syrup.

Roll the cranberries in the granulated sugar, shaking off any excess.

Place the cranberries on a sheet lined with parchment paper to dry in a cool place for a couple hours.

For Cranberry White Chocolate Cake:

Pre-heat the oven to 350 degrees F.

Grease and flour two 8-inch cake pans and line the bottom of the pan with parchment paper to prevent it from sticking.

In a medium bowl, sift together the flour, baking powder, and baking soda.

In a stand mixer, cream together the butter and sugar then mix in the salt, Silk Original Almond Beverage, vanilla, and lemon juice until smooth and well combined.

Pour the wet mixture into the dry mixture, whisking until smooth.

Pour the batter into the prepared cake pan.

Bake your cakes in the centre of your oven  30 to 40 minutes, or until a toothpick inserted into the centre comes out clean.

Cool the cakes in the pans for 10 minutes, then carefully remove the cakes from the pans and allow to cool completely before frosting.

Buttercream Frosting:

In a small saucepan, slowly melt the cocoa butter over medium-low heat. Set aside to cool.

In a stand mixer, add the vegan butter and vanilla extract and cream together.

Slowly pour in the cooled cacao butter while continuing to mix.

Slowly mix in icing sugar until smooth and holds a stiff peak.

Frost cake as desired and decorate with frosted cranberries.

Find more information about Silk products online: https://www.drinksilk.ca/products

This conversation is sponsored by Silk. The opinions and text are all mine.