Coconut Cranberry 1 Minute Cake

2 Tablespoons All Purpose flour

2 tsp Raw sugar

1/4 tsp baking soda

1 Tablespoon dry cranberries

1 Tablespoon sweetened shredded coconut

1/4 teaspoon vanilla powder

1/8 tsp Baking Soda

Pinch of salt

1 Tablespoon Applesauce , unsweetened

2 Tablespoons Vanilla Plant-based Milk

1/2 tsp Lemon Balsamic Vinegar

2 Tablespoons toasted coconut for topping

1 Tablespoon Biscoff Spread ( warm )

Mix all dry ingredients in a bowl. Add wet ingredients and mix until well incorporated. Pour into a lightly oiled souffle cup.

Microwave 50 seconds to 1 minute depending on your microwave. Texture is soft and spongy, like an Angel Cake. Allow ro cool , turn out onto a small plate. Drizzle with warm biscoff spread and sprinkle with toasted coconut.

39 views0 comments

Recent Posts

See All

As a staple of many Mexican households corn is used in many ways, from tortillas to breakfast cereal. They are naturally low fat, gluten free and sugar free. Gorditas are corn dough cakes made of gro