Christmas Cranberry Cake


  • 2 c. all-purpose flour
  • 1 c. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 c. Silk original almond milk
  • ¼ c. canola oil
  • 1 tsp. almond extract


  • ¾ c. flour
  • 6 Tbsp. margarine
  • 3 c. fresh cranberries
  • ¾ c. sugar


  • ½ c. powdered sugar, sifted
  • 2 tsp. almond milk
  • 1 tsp. vanilla extract


  1. In a large bowl, combine the flour, sugar, baking powder, salt, and cornstarch. In a separate bowl, combine the water, milk, oil and extract; stir into dry ingredients.
  2. Spray a 9-inch spring-form pan with non-stick cooking spray. Pour batter into prepared pan.
  3. For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly.
  4. Add cranberries. Sprinkle topping over cake.
  5. Bake at 375° for 50-60 minutes or until edges begin to pull away from sides of pan.
  6. To prepare glaze, combine all ingredients and mix well. Drizzle over the top of cooled cake.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.