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A vegan apple cranberry cake.
Preheat oven to 350ºF.
Prepare a 9-inch round cake pan. I use a thin smear of coconut oil and light dusting of flour on the cake pan to prepare.
Whisk flour, baking powder, nutmeg, cinnamon, and salt together and set aside.
In another bowl whisk brown sugar, sugar, and safflower oil. Add vanilla and whisk.
Add dry ingredients to sugars, oil and vanilla mixture. Fold together dry and wet ingredients until about halfway combined. Add half the almond milk and partially fold. Add the remaining almond milk and fold ingredients until just combined (do not overmix).
Add apples and chopped cranberries, folding in until just combined. For a tender cake, do not overmix.
Use spatula to pour batter into a 9″ prepared pan. Bake at 350ºF for 50 minutes, turning cake in the oven halfway through if need be.
Allow cake to completely cool before removing from pan and placing on a cooling rack.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!