Vegan Cranberry Cake with Glaze
Ingredients
Batter
- 2 flax eggs
- 60g coconut sugar
- 40g almond meal
- 25g brown rice flour
- 25g oat flour
- 60g coconut oil
- 1 tsp baking powder
- 1 tps baking soda + tsp lemon juice
- Handful fresh cranberries
Cranberry glaze
- Handful fresh cranberries
- 50ml maple syrup
Preparation
Preheat oven to 180°C (350°F) and line a 18cm springform pan with parchment paper.
Whisk the eggs with coconut sugar.
Add the coconut oil and whisk again.
Add the flours, baking powder and baking soda and mix until well combined.
Add the cranberries into the batter and fold in delicately with a wooden spoon.
Pour the batter into the prepared spring form and bake for 30-35 minutes, or until a knife inserted into the center comes out clean.
Glaze
In a medium sauce pan, cook the cranberries with the maple syrup and a splash of water until a puree is formed.
Glaze the top of your cake.
Slice and enjoy!
