Any time is a good time for tea time at our house, and while a straight cup of steaming tea is almost always more than adequate, we sometimes like to have a treat to nibble on as well. This Cranberry Tea Cake will appeal to those who love sweets and those with less of a sweet tooth (when coupled with tea). The tartness of the cranberries cuts the sugar’s sweetness, while the coconut gives the cake a satisfying richness, and a hot cup of tea rounds out the flavors splendidly.
– Justin Van Kleeck
Cranberry Tea Cake
1/2 cup full-fat coconut milk
1 teaspoon apple cider vinegar
1/2 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon fine salt
1/2 cup organic sugar
1/4 cup plus 2 tablespoons coconut oil, melted
1/4 cup non-dairy milk
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup frozen cranberries
Combine the coconut milk with the vinegar and set aside for 30 minutes.
Preheat oven to 350 F. Lightly oil a 9″x9″ baking pan.
Combine the dry ingredients in a medium mixing bowl and mix well. Mix together the coconut milk and vinegar, non-dairy milk, maple syrup, and vanilla extract, then add to the dry ingredients along with the coconut oil. Mix until thoroughly combined. Fold in the cranberries.
Pour the batter into the pan and spread out evenly; if the batter seems a bit dry, do not worry as it will moisten during baking. Bake for 35-40 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool. The cake will set as it cools.
Once completely cooled, cut into 8 pieces.
– Adapted from Vegan Chocolate by Fran Costigan.