Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Berry Almond Bundt Cake

Cakes - Fruit - -

INGREDIENTS

2 cups unbleached all-purpose flour
3/4 cup cornmeal
1 teaspoon cream of tartar
2 teaspoons baking soda
1 cup light soy milk
2 teaspoons lemon juice
2 tablespoons egg replacer
1/2 cup water
1 cup natural apple sauce
1 1/2 cups brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups dried cranberries
3/4 cup ground almonds

METHOD

Preheat oven to 350F/180C. Grease and flour a bundt pan.

Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside.

Mix soy milk and lemon juice and set aside.

Whisk egg replacer and water until light and foamy. Set aside.

Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds.

Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling.

Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

NOTES

Per serving: 229 calories, 3 grams protein, 217 milligrams sodium, 47 grams carbohydrates, 4 grams fat, 0 milligrams cholesterol, 66 milligrams calcium

Source: Vegetarian Gourmet, Autumn 1993

posted by Johan Van Gompel

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