Serves 6-8
This in not a vegan cake but I suppose you could make vegan by substituting the milk with almond, rice, soy or coconut. No egg or butter was used. This cake was made with cranberries. I prefer this cake with dark chocolate chips but I wanted to use up some fresh cranberries. The cranberries were whole. If you prefer less tart flavor and less seeds, slice the cranberries and rinse them in a colander; pat dry with paper towel. You will have very little seeds left.
Ingredients
1 ½ cup flour plus extra for dusting pan
½ cup sugar
½ cup smart balance oil
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
1 cup cranberries
5 ounces milk
2 Tablespoons cornstarch
Directions
Preheat oven to 350 degrees. In a medium size bowl, sift flour, soda and powder, set aside. In large bowl whisk oil, sugar and vanilla until the sugar has creamed together; there will be some oil left over, surrounding the sugar (that is ok). In a tall glass or measuring cup mix the cornstarch and milk until dissolved; add mixture to the oil and sugar bowl and whisk to incorporate. Add flour mixture a little at a time through another sifting; whisk until blended. Fold in cranberries and pour the batter into an oiled, floured dusted 9” round pan. A removable bottom pan is best. Bake 45-50 minutes; check to see if the cake is done by inserting a toothpick in the center; if it is clean, it is done. Let the cake totally cool. Remove the bottom of the pan from the top section. Use a metal spatula or spreading knife to separate the cake from the pan. Invert the pan onto a plate then gently lift the pan off of the cake. Now, pick up the cake and flip it over, so that the cranberries are on top. If you like it sweeter, you could dust it with powdered sugar. Keep cake refrigerated. I think this cake taste better cold.
