Ingredients

• 1 cup Soy Milk
• 1 cup Evaporated Cane Sugar
• 1/3 cup Oil
• 2 tsp Vanilla Extract
• 1-1/2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1/4 cup Flaxseed Meal
• 1/2 cup Sliced Almonds
• 1/2 cup Dried Cranberries
• 1/2 cup Shredded Coconut
• 2 tsp Baking Powder
• 1/2 tsp Salt

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.