Vegan Cranberry-Pistachio Christmas Cake

I love Christmas. People who know me, know this. I love the lights, the music and the ridiculous, yet delightful movies. I also like all the food. Christmas is a food-related holiday, if ever there were any. During December I take full advantage of the freedom to bake and cook Christmas recipes to share with friends, colleagues and family and to practice for Christmas.

Several years before I went vegan my mom made a cranberry-pistachio cake for Christmas. It was perfect. The red from the cranberries and the green from the pistachios, combined with the warm taste makes it the perfect simple cake for Christmas.

I hope you enjoy this recipe, whether for Christmas, New Year’s or any other day when you fancy a cake. Let me know how you like it!

Ingredients:
– 1 1/2 cups flour
– 1 cup sugar
– 8-10 g baking powder
– pinch of salt
–  1-2 tbsp orange juice
– 3/4 cup plant-based milk (I use almond or soy)
– 1/2 cup sunflower oil
– 1/3 cup applesauce
– drop vanilla extract
– 3/4 cup cranberries, fresh or frozen
– 1/4 cup pistachios

Directions:
Preheat the oven to 180 C (350 F).
Mix together the dry ingredients; flour, sugar, baking powder and salt. In a separate bowl combine the wet ingredients and give them a stir. Add the wet ingredients to the dry ingredients and mix them together. This can be done easily and quickly with a whisk. Just make sure the mixture is clear of lumps, no need to over-mix.
Fold in the cranberries and pistachios with a spoon.
Pour the mixture into a lined baking tin, I use a regular loaf-tin but you can make them into little cupcakes or a bunt-cake even, whatever you prefer.
Put the cake into the oven for 70-75 minutes. Until a pin inserted comes out clean.
This cake is delicious warm and cooled-down.
If you like to serve it extra-Christmassy I’d recommend topping it with powdered sugar.

Let me know if you enjoy this cake!

love, isabelle

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