Cranberry Buckle

 

Batter:

safflower oil, for oiling pan
2 cups unbleached flour
2 t. baking powder
3/4 t. cinnamon
1/2 t. salt
3/4 cup unbleached cane sugar (or white sugar from sugar beets)
1/4 cup vegan margarine
2 T. water
1 T. Ener-G Egg Replacer
1 T. orange zest
1/2 C. soy milk, rice milk, or other non-dairy milk of choice
1 t. vanilla
1/2 t. almond extract
2 cups cranberries, fresh or frozen

Topping:

1/2 cup unbleached cane sugar (or white sugar from sugar beets)
1/3 cup unbleached flour
1/2 t. cinnamon
1/4 cup vegan margarine
 

Begin by preparing the batter. Using a little safflower oil, lightly oil (or mist with oil) a 9-inch square pan, and set aside. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt, and set aside. In a large bowl, place the sugar, margarine, water, egg replacer, and orange zest, and stir well to combine. Add the soy milk, vanilla, and almond extract, and stir well to combine. Add the dry ingredients to the wet ingredients and stir until just blended. Gently fold in the cranberries and then transfer the batter to the prepared pan. To prepare the topping, in a small bowl, combine the sugar, flour, and cinnamon. Using a fork, cut in the margarine to form a crumbly mixture, and then sprinkle the mixture over the top of the batter. Bake at 375 degrees for 25-35 minutes or until an inserted toothpick comes out clean. Serve warm or at room temperature.

Yield: One 9-inch pan

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett