Vegan Cranberry Sauce Crumb Cake

November 26, 2013

Everyone knows the best part of Thanksgiving is the leftovers. If you’re already looking forward to the afterparty following this Thursday’s feast, consider this dessert as a new way to repurpose a classic side dish: cranberry sauce. That can-shaped blob gets a major makeover in these delectable wedges, which are perfect for extending the holiday–or even starting a few days early.

cranberry sauce crumble cake

Vegan Cranberry Sauce Crumb Cake

(adapted from Martha Stewart’s Cranberry Crumble Bars)


1 can (14 ounces) whole-berry cranberry sauce

½ cup canola oil

½ cup unsweetened applesauce

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1 1/4 cups packed light-brown sugar

1 tablespoon ground flax meal + 3 tablespoons water

1 teaspoon pure vanilla extract

2 cups old-fashioned rolled oats

3/4 cup finely chopped toasted walnuts (3 ounces)



Preheat oven to 350 degrees. Line 2 9-inch round cake pans with parchment, or spray lightly with cooking spray.

Mix together the oil, applesauce, and brown sugar. Add in flax/water combination and vanilla. Add in 4 divisions the flour and oats, mixing well after each addition. Fold in chopped walnuts.

Press ¼ of the dough into the bottom of each pan. Stir the cranberry sauce well and spread half of the can over the dough in each pan, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 35-40 minutes. Cool completely in pan on a wire rack, about 1 hour, Cut into 24 (12 for each pan) individual wedges.


Bars can be stored in an airtight container at room temperature up to 5 days.


Also by Jennifer: A Thanksgiving Story

Bring the Outdoors In: Natural Fall Decorating

Berry Cornmeal Crumble


Photo: Jennifer Kurdyla



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Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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