Healthy Vegan Whole Wheat Cranberry Bread / Cake - Oil Free, Sugar Free, wfpb
Makes one 9” x 13" rectangle cake, can be cut into squares.
Ingredients
First, Mix the Following Dry Ingredients in a Large Bowl
- 3 cups whole wheat flour Or half whole wheat and white.
- 1 1/2 teaspoons baking soda Ensure is well mixed throughout the dry ingredients.
- 2 tsp baking powder
- 3 tsp cinnamon try swapping 1 tsp of the cinnamon for ground cloves.
- 1 tsp nutmeg
- 1 teaspoon salt
Second, food processor the following on high, until smooth, to aerate
- 1/3 cup dried coconut Soaked in water: microwave for 30 seconds with 1/3 cup water, and let sit a few minutes, then add to the food processor.
- 2 tbsp ground flax Whisked with 6 tbsp of water, then let sit for a few minutes, to make 4 flax "eggs"
- 1 1/2 cup banana Use ripe frozen bananas instead of sugar. Makes more of a bread, than a cake (less sweet).
- 1 1/2 cups apples Chopped, peel on is ok. These will be turned to liquid. Or use applesauce.
- 1/4 cup maple syrup optional
- 1 tbsp vanilla extract
Third, add and process nuts first to make into pieces, and then add and process cranberries on medium speed to cut most in half.
- 1 1/2 cups pecans Or walnuts.
- 4 cups cranberries fresh or frozen
Fouth, pour and mix wet ingredients into the dry
Fifth, spoon batter into cake pan
Sixth, bake at 350 for 40 - 50 minutes, until a toothpick comes out very clean
Instructions
More Detailed Instructions:
-
Preheat oven to 350° F (175° C)
-
Place wax or parchment paper on bottom of 9x13 glass cake pan, to avoid problems getting the cake out later.
Mix Dry Ingredients Together in Large Bowl
-
In a large bowl, mix the whole wheat flour, baking soda, baking powder, spices, and salt.
Mix at High Speed in Food Processor until Smooth - for about a minute to aerate / add bubbles to the cake.
-
Frozen banana (slightly thawed, so you don't damage the food processor)
-
Apples (or applesauce)
-
Maple syrup
-
Vanilla
-
Soaked coconut
-
Soaked flaxmeal / ground flax
Add Nuts to the Food Processor and Chop on Medium, until nuts are half their previous size.
-
Nuts
Add Cranberries to the Food Processor, Chop on Medium until many are halved, some should still be whole.
-
Cranberries, chopping the cranberries a bit will help them release moisture when cooking. It's fun when eating to get some whole tart cranberries too.
Mix Wet into Dry
-
Stir with a spatula in the large bowl, to get the wet and dry well mixed.
The dough will be very thick, but don't worry, because the cranberries will create juices when they bake.
Spoon vegan batter evenly into a rectangular cake pan
-
To make the cake easier to get out later, first line the pan with parchment paper, wax paper, or aluminum foil and then spray lightly with oil (optional, makes paper easier to peel off).
-
Lightly smooth the batter mostly flat with your spoon. It should be thick, not runny, but all the flour should be mixed in.
Bake for 40 - 50 minutes or until a toothpick inserted in center comes out clean.
-
Bake in a preheated 350-degree oven. Check center is cooked, by waiting until a toothpick comes out clean.
-
Remove from oven, cool in the dish for at least 10 minutes. Pop the cake out, upside down, peel the paper off, and continue cooling on a wire rack or towel.
-
Turn right side up, you can put the cake back in the baking dish.
We put a towel over it and keep it on the counter for snacking for about a week.
Recipe Notes
Sweetness: To make the cake sweeter, without adding sugar, consider adding 1/2 cup water to the wet mix, then stir 1/2 cup raisins in when you add the wet to the dry.