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Cranberry Coffee Cake

Serves 10 | Prep Time 20 minutes | Cook Time 45 minutes

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Cranberry Coffee Cake


2 cups organic whole wheat pastry flour

1 tsp baking soda

1 tsp non-aluminum baking powder

1/2 tsp Eden Sea Salt

1 cup Edensoy Original
or Edensoy Vanilla

1 tsp Eden Organic Apple Cider Vinegar

1/4 cup Eden Organic Barley Malt Syrup

1/4 cup organic maple syrup

2 Tbsp Eden Organic Safflower Oi

1 tsp pure vanilla extract

1 cup fresh cranberries
or Eden Organic Dried Cranberries

1 cup walnuts, lightly pan roasted and chopped

1 Tbsp orange peel, grated


1/2 cup Edensoy Vanilla

2 Tbsp organic maple syrup

1 Tbsp Eden Organic Kuzu Root Starch, dissolved in 1/3 cup cold water


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.

Nutritional Information

Per serving: 129 calories, 5g fat (35% calories from fat), 3g protein, 19g carbohydrate, 1g fiber, 0mg cholesterol, 282mg sodium

Related Recipes

American, Condiments, Dessert & Pastry, Edensoy, Japanese Food, Macrobiotic, Oils, Vegan, Whole Grain

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