Description
A delicious vegan and gluten-free cranberry loaf cake.
Ingredients
Scale
- 2 cups gluten-free flour
- 1 cup fresh cranberries
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, combine almond milk, coconut sugar, coconut oil, and vanilla.
- Mix wet ingredients into dry ingredients until combined.
- Fold in cranberries.
- Pour batter into a greased loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store leftovers in an airtight container.
- Can substitute cranberries with blueberries.
- Adjust sweetness to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cranberry loaf cake, vegan, gluten free, dessert