Cranberry Almond Streusel Christmas Cake {Vegan}


Cranberry Almond Streusel Christmas Cake {Vegan}



  • 2 C vegan Sugar
  • 3/4 C Silken or Soft Tofu blended until smooth
  • 12 Tbl vegan Butter such as Earth Balance
  • 1 tsp Pure Almond Extract
  • 2 tsp Pure Vanilla Extract
  • 2 C All-Purpose Flour
  • 12 oz. Frozen Cranberries thawed
  • Topping:
  • 1 C Sliced Almonds
  • 4 Tbl vegan Butter
  • 1/2 C All-Purpose Flour
  • 1/2 C vegan Sugar


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, beat sugar and tofu for about 5 minutes until light and fluffy. Add the butter, vanilla and almond extracts and continue to beat for another 2 minutes. Gradually add flour and beat until combined.
  3. Fold in cranberries by hand.
  4. Spray a 9x 13 pan with cooking spray and evenly spread the batter.
  5. Combine the flour and sugar in a bowl and set aside. Melt the butter.
  6. Combine the almond, butter, flour and sugar and sprinkle over the top, pressing lightly.
  7. Bake for 35-40 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack before cutting.


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