Coconut Cranberry Snacking Cake

Coconut Cranberry Snacking Cake

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Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Coconut Cranberry Snacking Cake
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 3
You:
Rate this recipe!
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Coconut Cranberry Snacking Cake
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Whisk together the flour, flaxseed meal, almonds, coconut, cranberries, baking powder and salt in a bowl.

  2. In another bowl, combine the evaporated cane juice, oil and vanilla. Slowly stir in the soy milk until incorporated. Pour the dry ingredients into the wet and mix with a spatula until it is all mixed together, but careful not to over mix.

  3. Pour ingredients into a greased 9-inch round pan. Bake at 350°F for 30-40 minutes. Top of the cake should spring back when touched.



    Makes 16 servings.

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