Ingredients

The following ingredients have 3 Servings
  • 8-10 ounces fresh cranberries
  • 1/3 cup natural granulated sugar
  • 1 3/4 cups whole wheat pastry flour ((or white whole wheat flour))
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 2 tablespoons aquafaba (liquid from canned or cooked chickpeas) (or plant milk of choice)
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • Maple-Cream Cheese frosting (optional (see recipe in Notes))
  • 1/3 cup finely chopped walnuts (optional)
  • confectioners sugar (optional)

Instruction

  • Place the cranberries in a food processor fitted with the blade and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well, and set aside.
  • Preheat oven to 350F.
  • In a large mixing bowl, combine the flour, flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly.
  • Make a well in the center and add the applesauce, syrup, aquafaba/plant milk, and vanilla. Stir until the wet and dry ingredients are completely combined, but don’t over mix.
  • Stir the cranberries and carrots into the batter. Pour into a 9-inch round silicone cake pan. or lightly oiled springform pan (see headnote). Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
  • If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly.
  • Once the cake has cooled to room temperature, release from the pan if you’ve used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip over the sides. Otherwise, leave the cake in the pan and simply frost the top.
  • (If you don't wish to use the frosting, you can sprinkle the top with confectioners sugar or just serve it plain.)
  • Sprinkle evenly with the optional walnuts, then cut into wedges to serve.