Cranberry Coffee Cake
Serves 10 |
Prep Time 20 minutes |
Cook Time 45 minutes
Preheat oven to 350°. Lightly sift the flour and combine with baking soda, baking powder and sea salt. In a separate bowl combine the Edensoy, vinegar, syrups, oil and vanilla. Whisk to mix thoroughly. Let sit 1 to 2 minutes. Combine dry and wet ingredients. Fold in the cranberries, walnuts and orange peel. Pour into an oiled 9" or 10" cake pan. Bake 40 minutes. Prepare the icing.
Heat Edensoy, syrup and dissolved kuzu for the icing, stirring constantly until the mixture becomes thick and shiny, about 3 to 5 minutes. Allow the icing and the cake to cool. Spread the icing over the cake and garnish with roasted nuts.
5g fat (35% calories from fat),
American, Condiments, Dessert & Pastry, Edensoy, Japanese Food, Macrobiotic, Oils, Vegan, Whole Grain