This Old Fashioned Gingerbread with Cream Cheese Frosting and Sparkling Cranberries makes a perfect holiday dessert. I made mine in two 6″ cake pans, but immediately realized how stunning these would be as individual cakes to serve to your guests. You could also make these into cupcakes using a really festive cupcake wrapper.

The cake is soft and spicy featuring all of the traditional ingredients such as molasses, ginger, cinnamon and cloves. We topped ours with a vegan cream cheese frosting and garnished with sparkling, sugared cranberries.

You’ll want to begin with the cranberries, as they take some time to marinate. In a small saucepan, simmer the water and agave until warm. Add the cranberries, cook for two minutes on low heat taking care not to go too long or too hot (because the cranberries may pop). Set aside to cool and refrigerate for a few hours.

Now drain the liquid off and immediately toss the cranberries into sugar. Place onto a lined baking sheet and allow to dry at room temperature. I shake the pan every once in awhile to be sure all sides dry equally.

To create the cream cheese frosting, combine the softened vegan margarine and cream cheese in the bowl of an electric mixer. Add the vanilla and powdered sugar until you reach frosting consistency. Top with a bit of sugar and the sparkling cranberries. I keep mine chilled in the refrigerator.

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