PREP TIME  30 mins / COOK TIME 60-70 minutes / Serves 8-10


  • 250g self-raising flour, sifted
  • 75g dried cranberries or dried cherries, chopped
  • 50g pecan nuts, roughly chopped, plus a small handful extra to serve
  • Zest of 1 unwaxed orange 
  • 125g golden caster sugar
  • 200ml OGGS® Egg Alternative Aquafaba  
  • 100g vegan spreadable margarine, melted and cooled

For the icing

  • 50g icing sugar
  • 1-2 tbsp orange juice


  1.  Preheat the oven to 190°C/170°C if using a fan oven/gas mark 5. Pop a loaf tin liner into a 900g loaf tin.
  2.  Put the flour into a bowl and stir in the dried cranberries, pecan nuts, orange zest and sugar.
  3.  In a separate clean, grease-free bowl, whisk the OGGS® Egg Alternative Aquafaba   with an electric hand whisk for 3-4 minutes until thick and frothy and the liquid has doubled in size. The whisks will leave a slight trail when lifted out of the mixture. 
  4.  Pour the melted and cooled vegan margarine into the dry mixture and fold in a couple of times – it doesn’t need to be completely mixed in. Next add a large spoonful of the whisked Aquafaba and fold in, then gradually fold the remaining mix into the dry cake mixture in three stages, making sure everything is combined. It’ll be a smooth batter by the time you’ve finished.
  5.  Spoon into the prepared loaf tin and bake for around 1 hour-1 hour 10 minutes until golden all over and well risen. To check it’s cooked all the way through, push a skewer into the middle – it’s ready when it comes out clean.
  6.  Leave to cool in the tin for 20 minutes, then slide onto a wire rack, still in its paper, to cool completely. 
  7.  Mix together the icing sugar and orange juice in a bowl until smooth. Lift the cake onto a serving plate and drizzle the icing all over the top. Chop the remaining pecan nuts, scatter on top, then slice and serve. 

Top tip: Store the cake in an airtight container for up to 3 days. 

For more recipes visit OGGS.