Cranberry Walnut Cake


– 1/2 cup of vegan butter (i like Earth Balance)
– 1/2 cup of brown sugar, sugar in the raw or agave nectar
– 1 tsp organic vanilla extract
– 1/2 to 3/4 cup of Yogi Tea w/milk *if you dont have yogi tea you can use almond milk, vanilla flavored, comes out delicious!
– 1 cup of Pamela’s flour/cake mix
– 1/4 tsp of baking powder

**if you’re not infusing w/yogi tea add the following spices:
– 1/4 tsp fresh grated ginger root or ginger pwdr
– 1/4 tsp ground cloves
– 1/4 to 1/2 tsp cinnamon

– 1/2 to 1 cup of cranberries (dried cranberries is ok)
– 1/2 to 1 cup of walnuts (you can also use almonds if preferred)


Preheat oven to 350.
Cream together the butter and sugar or agave until well mixed and smooth.
Add yogi tea, or milk. Mix well.
Add flour, baking pwdr, and spices. Mix well.
Stir in walnuts, and/or almonds.
Place the mix onto baking pan -ungreased, and place in oven.
Bake for about 30 min or until ready ..depending on the oven.


In a medium saucepan, just under medium heat, add 1/2 to 3/4 cup of water and toss the cranberries in. Simmer, moving occasionally.
You can add about 1 tsp of agave and continue to simmer until it becomes like jam. Approx 15 to 20 min.

Final Touch:

When the cake is done and out of the oven, let it cool for a few minutes. Then Spread the the cranberries over top, and serve!

You can, of course, substitute the cranberries with any fruit topping or multi fruit topping of your choice 🙂 Get creative and have fun!

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