(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Starting with the candied cranberries, combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until the sugar is dissolved. Do not boil. Pour in the cranberries and stir until all are completely coated. Using a slotted spoon transfer the cranberries to a wire rack on top of a baking sheet to catch any mess. Let the cranberries dry for 1 hour.
After 1 hour, roll the cranberries in the remaining sugar until they’re completely coated.
Preheat the oven to 350°F. Brush 1 tablespoon of Country Crock® Plant Butter all over the inside of the Bundt pan.
In a small bowl whisk together the egg replacer and water and set aside.
In a large bowl, whisk together the egg or egg replacer mixture, vegan Greek yogurt, melted Country Crock® Plant Butter, brown sugar, granulated sugar, molasses and vanilla. In a separate bowl, whisk together flour, ginger, baking powder, cinnamon, baking soda, salt and nutmeg; stir into the egg mixture until smooth.
Scrape the batter into the prepared pan, smoothing top. Bake until a skewer inserted in the center comes out clean, about 50 minutes. Let cool in the pan on the rack for 10 minutes, then invert onto the rack and remove the pan. Let cool completely. Transfer to a cake plate.
In a medium bowl, whisk the powdered sugar with the Country Crock® Plant Cream. Add additional Plant Cream, 1/4 tsp at a time, if needed, until desired consistency. Drizzle over the cake.
Add the candied cranberries to garnish the cake and slice to serve.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.