cranberry-apple spice cake

December 1, 2011

Some people say to me “eating vegan day-to-day is hard enough, but what about the holidays?” I say poo-poo to that kind of thinking. With things like this Christmas-y cake full of cinnamon and spice and all things nice like fresh cranberries, apples, and pecans, your holidays will be as festive as ever. This cake will be on my holiday menu for sure – tangy, sweet, and spicy. What better way to say happy mistletoe!

2 tbsps flax seeds

6 tbsps water

1 3/4 cups brown sugar

1/2 cup sunflower oil

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 ground nutmeg

1 tsp sea salt

2 cups sliced apples

1 cup fresh cranberries

1 cup chopped pecans (plus a few whole ones for decoration on top)

Preheat the oven to 35o degrees.Grind the flax seeds in a spice grinder or mortal and pestle. Add water to the ground flax powder, whisk, and refrigerate for 15 – 30 minutes. (This is your egg replacement. Crazy eh? But it works. You can also put the flax seeds and water in a blender but I like using the spice grinder better.)

Meanwhile, cream the sugar and sunflower oil. Add the flax mixture from the refrigerator and mix well. Add the flour, soda, cinnamon, nutmeg, and salt. Blend together. The mixture will be thick and gooey. This is fine but if it’s too stiff, add a bit of extra water.

Stir in sliced apples, cranberries, and chopped pecans. Place in a 9 x 13 greased pan and bake for 45 – 50 minutes.

One Response to “cranberry-apple spice cake”

  1. Sophie Gordon Says:

    The cranberry apple-spice cake looks really good too! I love the photos!

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