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.



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