Orange cranberry almond polenta cake

Delicious Vegan Orange Cranberry Almond Polenta Cake

Are you searching for a mouthwatering vegan dessert that will impress even the most skeptical eaters? Look no further than the delectable Vegan Orange Cranberry Almond Polenta Cake. Bursting with the bright flavors of orange and tangy cranberries, this cake is both moist and crumbly, thanks to the addition of almond and polenta.

Whether you’re a seasoned vegan or simply looking to try something new, this cake will surely become a favorite. So grab your apron and get ready to indulge in a slice of pure vegan bliss.



Oranges are the star ingredient of this delicious vegan cake. Their juicy sweetness adds a burst of citrus flavor to every bite.


Another key ingredient in this recipe is cranberries. These tart berries bring a tangy and slightly sour taste that perfectly balances the sweetness of the cake.


Almonds provide a wonderful nutty flavor and a delightful crunch to this polenta cake. They also add extra protein and healthy fats to make this dessert more satisfying.


Polenta, a cornmeal-based ingredient, gives this cake a unique texture. It adds a pleasant grittiness that contrasts well with the softness of the cake.


Flour is an essential component in baking, and in this recipe, it helps give the cake structure and volume. Use your favorite type of flour, whether it’s all-purpose, whole wheat, or a gluten-free alternative.


To sweeten the cake, you’ll need sugar. Opt for a granulated sugar of your choice, such as cane sugar or coconut sugar, to keep it vegan-friendly.

Baking powder

Baking powder acts as a leavening agent, helping the cake rise and become light and fluffy. Make sure to check the expiration date of your baking powder to ensure its effectiveness.


A little salt goes a long way in bringing out the flavors of the other ingredients. Just a pinch will do to enhance the taste of the cake.

Coconut oil

Coconut oil is a vegan-friendly alternative to butter or other oils. It adds moisture to the cake while providing a subtle coconut flavor.

Almond milk

Almond milk serves as a dairy-free liquid in this recipe. It keeps the cake moist and helps bind all the ingredients together.

Vanilla extract

Vanilla extract adds a lovely aroma and flavor to the cake. Use pure vanilla extract for the best results.

Maple syrup

For a touch of natural sweetness, maple syrup comes to the rescue. It complements the flavors of the oranges, cranberries, and almonds, making this cake even more irresistible.


Prepare the oranges

Start by cleaning and zest your oranges to gather their fragrant outer layer. Make sure to only get the colored part, as the white pith can be bitter. Then, juice the oranges to extract their tangy and sweet liquid.

Cook the cranberries

In a saucepan, add the cranberries along with some water and a bit of sugar. Cook over medium heat until the cranberries burst and release their juices. The cooked cranberries will add a burst of vibrant color and tangy flavor to your cake.

Prepare the almond mixture

Grind the almonds in a food processor or blender until they become a fine meal. This almond meal will give your cake a rich and nutty taste. Set aside.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, polenta, sugar, baking powder, and salt until well combined. This step ensures that all the dry ingredients are evenly distributed.

Mix wet ingredients

In a separate bowl, combine the coconut oil, almond milk, vanilla extract, and maple syrup. Whisk together until the ingredients are well incorporated and the mixture is smooth.

Combine dry and wet ingredients

Slowly pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until you have a smooth batter. Take care not to overmix, as it can result in a denser cake.

Fold in the cranberries

Carefully fold the cooked cranberries into the batter. The vibrant red cranberries will be beautifully dispersed throughout the cake, adding both color and flavor.

Bake the cake

Preheat your oven to the specified temperature in the recipe. Grease a cake pan and pour the batter into it, spreading it evenly. Bake for the recommended time or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely before applying the finishing touches.

Orange cranberry almond polenta cake

Finishing touches

Make the orange glaze

Combine the orange juice and powdered sugar in a bowl to make the orange glaze. Whisk until you have a smooth and pourable consistency. Adjust the amount of powdered sugar or liquid to achieve your desired consistency and sweetness.

Drizzle the glaze over the cake

Place your cooled cake on a serving plate or platter and generously drizzle the orange glaze over the top. The glaze will soak the cake, adding moisture and more orange flavor.

Garnish with almond slices and cranberries

Garnish your cake with sliced almonds and a few plump cranberries for an extra touch of elegance and flavor. These additions provide a beautiful color contrast and a delightful crunch to every bite.

Tips and variations

Optional add-ins

Feel free to get creative and customize your polenta cake with additional add-ins. Mix in some chocolate chips, chopped dried fruits, or even shredded coconut for extra texture and flavor.

Substitutes for ingredients

If you don’t have all the ingredients listed, don’t worry. This cake is quite versatile, and you can substitute some components. For example, you can replace almond milk with any other non-dairy milk, and coconut oil can be swapped for another vegetable oil of your choice.

Making it gluten-free

To make this cake gluten-free, use a gluten-free flour blend instead of regular flour. Make sure the baking powder you use is also gluten-free.

Making it oil-free

If you prefer an oil-free version, you can substitute unsweetened applesauce for the coconut oil. This swap will make the cake slightly denser but still delicious.


Can I use frozen cranberries?

Yes, you can use frozen cranberries instead of fresh ones. Just make sure to thaw them before cooking or baking with them. You may also need to adjust the cooking time slightly since frozen cranberries may release more liquid.

Is it necessary to soak the almonds?

No, soaking the almonds is not necessary for this recipe. The almonds will be ground into a fine meal, so it is unnecessary to soak them beforehand.

How long does the cake stay fresh?

This cake can stay fresh for 2-3 days when stored in an airtight container at room temperature. However, if you refrigerate it, it can last up to a week.

Can I make this cake ahead of time?

Absolutely! This cake often tastes even better the next day as the flavors have more time to meld together. Prepare and bake the cake as directed, then let it cool completely before storing it in an airtight container.

Can I freeze the cake?

Yes, you can freeze this cake. Once the cake is completely cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Place it in the refrigerator overnight or at room temperature for a few hours to thaw.


This vegan orange cranberry almond polenta cake is a delightful treat that combines the flavors of tangy cranberries, zesty oranges, and nutty almonds. The addition of polenta gives it a unique texture, while the orange glaze adds a citrus sweetness.

Whether you’re looking for a vegan dessert to impress guests or simply craving something indulgent, this cake will satisfy your cravings. So, gather your ingredients and follow the steps outlined in this article to create a delicious vegan cake that everyone will love.

Born and raised in a family of foodies, Georgia’s passion for cuisine was nurtured from a young age as she learned the intricacies of flavor and texture from her grandmother’s kitchen. As an adult, this early fascination blossomed into a full-fledged love affair with the culinary world.

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