Cranberry Pecan Sheet Cake

Cranberry Pecan Cake

Cake ingredients:
  • 3/4 cup Earth Balance Natural Buttery Spread
  • 1 1/2 cups refined sugar
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cups vanilla almond milk
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon distilled white vinegar
  • 2 cups cranberries, fresh or frozen
  • 1/2 cup toasted pecans, chopped
  • 2 tablespoons orange zest

Frosting ingredients:
  • 2 cups confectioners' sugar
  • 1/3 cup dairy-free cream cheese, softened (I used Trader Joe's This is Not a Tub of Cream Cheese)
  • 1/3 cup Earth Balance Natural Buttery Spread, softened
  • 1/2 teaspoon vanilla extract

  1. Preheat your oven to 375 degree Fahrenheit. 
  2. In a large bowl, mix together the Earth Balance and refined sugar on low-medium speed until combined. 
  3. Stir in the applesauce, almond milk and vanilla extract.
  4. In a separate bowl, whisk together the baking powder, baking soda, sea salt and flour.
  5. Add the wet ingredients to the dry ingredients and mix on low-medium speed until fully combined. 
  6. Stir in the vinegar 
  7. Chop up your cranberries (if you're using frozen berries, don't thaw them out)
  8. Gently fold in the cranberries, pecans and orange zest
  9. Pour the batter into a 9x13" pan and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.
  10. Allow the cake to cool completely before adding the frosting. To make the frosting, place all ingredients in a bowl and mix on low-medium speed until combined. 
  11. Spread the frosting on the cake and take a big bite!