Vegan Recipe Shares: Cranberry Tea Cake

Cranberry Tea CakeWe recently picked up a copy of the superb new book Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan, which is a real treat on the eyes as well as being full of impressive vegan goodies.

Her recipe for Blondies went well, but they were a little too sweet for us veggie lovers. So we decided to try our hand at a variation…  The result, which we call Cranberry Tea Cake, will appeal to sweets lovers and, coupled with a steaming cup of tea, those with less of a sweet tooth. The tartness of the cranberries cuts the sugar’s sweetness, while the coconut gives the cake a satisfying richness.

Cranberry Tea Cake
– Makes 8 pieces.
Ingredients:
1/2 cup full-fat coconut milk
1 teaspoon apple cider vinegar
1/2 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon fine salt
1/2 cup organic sugar
1/4 cup plus 2 tablespoons coconut oil, melted
1/4 cup non-dairy milk
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup frozen cranberries

Directions:
Combine the coconut milk with the vinegar and set aside for 30 minutes. Preheat oven to 350 F. Lightly oil a 9″x9″ baking pan. Combine the dry ingredients in a medium mixing bowl and mix well. Mix together the coconut milk and vinegar, non-dairy milk, maple syrup, and vanilla extract, then add to the dry ingredients along with the coconut oil. Mix until thoroughly combined. Fold in the cranberries. Pour the batter into the pan and spread out evenly; if the batter seems a bit dry, do not worry as it will moisten during baking. Bake for 35-40 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool. The cake will set as it cools. Once completely cooled, cut into 8 pieces.

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