Preheat your oven to 177 Celsius (350F).

Grease two 20cm x 10cm loaf tins with vegan butter then set aside. 

In a bowl, combine the flour and the brown sugar.

Add the vegan butter to the dry mixture. Use your hands to crumble the ingredients together into crumbs. They should resemble breadcrumbs.

Cover the streusel and place it into the fridge until needed.

Make the vegan buttermilk. Mix the apple cider vinegar into the soy milk and let the buttermilk curdle for 8 minutes. Measure out the other cake ingredients while you wait for the buttermilk.

To a medium-sized mixing bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, salt. Combine well.

Add the buttermilk, canola oil, vanilla extract, orange juice and orange zest to the dry ingredients. Fold the dry into the wet until almost all the flour pockets are gone.

Finally fold in the cranberries and the final but of flour.

Pour your orange cake batter into the two prepared cake tins and sprinkle your streusel on top. Bake the cakes in centre of the oven for 20 minutes. When the orange cakes are ready, a skewer will come out clean.

Let the cranberry orange cakes cool in their tins for 15 minutes then place them onto a cooling rack.