ABOUT THE RECIPE:
Cranberry lovers rejoice! Equally tart and (semi) sweet, this cake makes a spectacular holiday morning treat that’s surprisingly easy to make.
MAKES 8 SERVINGS
INGREDIENTS:
2 cups fresh cranberries
1 tablespoon maple syrup
1½ cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup firmly packed brown sugar (see note)
3 tablespoons ground flaxseeds
1½ cups orange juice
½ cup chopped walnuts
Preheat the oven to 350 degrees F. Lightly spread vegan margarine over the sides of a 9-inch round baking pan and line the bottom with unbleached parchment paper.
Put the cranberries and maple syrup in a medium-sized bowl and gently stir to coat evenly. Arrange the cranberries in a single layer in the bottom of the prepared pan.
To make the cake, put the flour, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and ground flaxseeds; stir with the whisk to combine. Add the orange juice and stir just until evenly incorporated and smooth. Add the walnuts and stir just until combined.
Pour the mixture into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the top is golden and firm and a toothpick inserted in the center comes out clean.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for 15 minutes. Invert onto a serving platter and very carefully peel off the parchment paper. Let cool for 10 to 15 minutes before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 3 days.
Chef’s note: For a sweeter cake, use 2/3 cup sugar.
Amount per serving, based on 8 servings: 236 Calories; 7g Fat; 1g Saturated fat; 5g Protein; 6mg Sodium; 41g Total Carbohydrate; 22g Sugars; 5g Fiber