The Best Vegan Cake in this Galaxy (Apple, Cranberry, Walnut Cake)
This cake is from Didi Emmons, author of the award-winning Entertaining for a Veggie Planet, and the best selling Vegetarian Planet. She is the chef at Veggie Planet, a restaurant in Cambridge, Massachusetts. Didi has tasted a lot of vegan cakes and thinks this is one of the very best, which is why it’s so popular at her restaurant. It contains no eggs or dairy products. Most any fruit will work in this cake; sliced peaches, strawberries, and blueberries can all take the place of the cranberries. And as a bonus, the cake lasts and lasts, maybe 10 days wrapped in plastic wrap in the fridge.
Ingredients ⅔ cup organic canola oil
1½ cups brown sugar, divided
1 cup soy milk
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspooon baking soda
2 teaspoons cinnamon or nutmeg
2 teaspoons ground cardamom
½ teaspoon salt
2¼ cups tart minced apples or 3 ripe mashed bananas
1¼ cups cranberries, fresh or frozen1 cup walnuts
Instructions Preheat oven to 375 degrees.
Oil or spray a 10-inch cake pan with oil.
Combine oil,11/4 cups brown sugar, and soy milk in a large bowl; stir well.In another bowl, combine the flour, and remaining ingredients; stir well.Add the flour mixture to the oil mixture and slowly stir until the flour mixture is incorporated, the mixture will be fairly dry.
Do not over stir.
Transfer the batter to the prepared pan; sprinkle with the remaining ¼ cup brown sugar.Bake about 50 minutes to an hour, or until a knife inserted in center is clean.
Let cool 15 minutes, remove from pan.
Notes Yield: 16 servings
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg