Ingredients

Struesel Topping:

• 1/4 Cup Vegan Butter
• 1/4 Cup Light Brown Sugar, Firmly Packed
• 3/4 Cup All-Purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Almond Extract
• 1/8 Teaspoon Salt

Gingerbread Batter and Fruit:

• 1 1/4 Cups All-Purpose Flour
• 1 1/4 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 2 1/2 Teaspoons Ground Ginger
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Cloves
• 1⁄2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Salt
• 3/4 Cup Light Brown Sugar, Firmly Packed
• 1/2 Cup Plain, Unsweetened Non-Dairy Milk
• 1/3 Cup Olive Oil
• 1/4 Cup Molasses
• 1 Teaspoon Vanilla Extract
• 1 (12-Ounce) Bag (3 Cups) Fresh Cranberries

To Serve:

• Confectioner's Sugar, as Needed (Optional)

Instructions

1. Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.
2. First, prepare the struesel. Place the vegan butter in the bowl of your stand mixer and install the paddle attachment. Beat on low speed until smooth and creamy. Add the brown sugar and mix to combine. Scrape down the sides of the bowl with your spatula to make sure everything is incorporated before adding the flour, cinnamon, almond extract, and salt. Beat once more on low speed until the mixture is homogeneous and the consistency of gravel, with coarse crumbs in varying sizes. Stash in the fridge to chill while making the gingerbread.
3. In a large mixing bowl, whisk together the flour, baking powder and soda, ginger, cinnamon, cloves, nutmeg, and salt. Add the cranberries and toss gently to coat with flour.
4. In a separate bowl, mix the brown sugar, non-dairy milk, oil, molasses, and vanilla, stirring until smooth. Make a small well in the middle of the dry ingredients and pour in the liquid mixture. Stir with a wide spatula to combine, mixing just until the batter is smooth.
5. Pour the batter into your prepared pan, then sprinkle the chilled struesel evenly over the top.
6. Slide the pan into your preheated oven and bake until golden brown and the center springs back when lightly touched; about 40 - 45 minutes.
7. Let cool for at least 15 minutes before serving.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  MIYOKOS CREAMERY Organic European Cultured Butter, 8 OZ
• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Wholesome, Organic Molasses, Unsulphured, 32 fl oz (944 ml)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.