Pumpkin Cranberry Cake with Cranberry Orange Buttercream
Prep Time: 25 mins | Cook Time: 60 mins | Course: Dessert | Serves: 18
Super moist pumpkin and spice cake with tart cranberries and a beautiful pink cranberry buttercream. This vegan cake couldn’t be better! Inspired by Bronwyn at Crumbs and Caramel https://crumbsandcaramel.com/vegan-pumpkin-spice-latte-sheet-cake/ https://crumbsandcaramel.com/vegan-citrus-cake-with-blood-orange-frosting/
1 15-oz can pumpkin
1 cup oat milk
1 cup sugar
1 cup brown sugar
½ cup olive oil
2 Tbsp apple cider vinegar
1 Tbsp vanilla
3 cups flour
2 Tbsp pumpkin spice
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups cranberries
Cranberry Orange Buttercream:
1 cup cranberries, fresh or frozen
1 cup sugar
1 orange, zested and juiced
Water (added to orange juice to measure 1/2 cup)
1 oz grand marnier
1 ½ cups plant-based stick butter, not the kind sold in a tub
Preheat oven to 350*. Spray oil in a 9.13 baking dish and sprinkle with cinnamon sugar to coat. In a stand mixer, stir the pumpkin, milk, sugar, brown sugar, oil, vinegar, and vanilla together until emulsified. In a large mixing bowl, whisk the flour, pumpkin spice, baking powder, baking soda, and salt together. Mix into the batter with the cranberries until it just comes together, finish folding in any stray dry ingredients with a rubber scraper, by hand. Spread batter evenly into the prepared pan and bake for 35-40 minutes, longer if the cranberries are frozen.
In a medium-sized saucepan, stir together the cranberries, sugar, orange zest, orange juice, and enough water to measure ½ cup. Cook for about 15-20 minutes or until the cranberries stop popping. Take off the heat, stir in the grand marnier, and allow to cool.
In a stand mixer, whip the butter until soft and slowly stir in the cranberry sauce. Whip together until light and fluffy buttercream evolves. Scrape down the beater and stir in any clinging cranberries by hand with a rubber scraper. Spread over the cooled cake, creating large swirls with a spoon.
