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.