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Orange Cranberry Cakes 💛

Cook Time 2 mins
Total Time 2 mins
Course Dessert
Cuisine American
Servings 3 mini cakes



  • 1/2 cup gluten-free oats
  • 1/2 cup dried mulberries
  • 1/2 cup dates
  • 1/2 medium orange (Zest)

Cranberry Layer

  • 1/2 cup raw cashews (soaked overnight)
  • 1 cup cranberries
  • 1 frozen banana
  • 1 tbsp maple syrup

Orange Layer

  • 1/2 cup raw cashews (soaked overnight)
  • 1 frozen banana
  • 1/2 large orange (Zest)
  • 1 large orange (Juice)
  • 1 tbsp maple syrup


  • Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
  • Drain your soaked cashews. Add your cranberry layer to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
  • Blend all of your orange layer ingredients in your food processor until creamy. Add your orange mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
  • Topped with cranberries and orange zest.


This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.
The Mulberries I use:
The Cake tins that I use:
The Food Processor I use:
Hope you enjoy this refreshing cake!