
Ingredients:
Streusel Topping:
• 1/4 cup all purpose flour
• 1 cup chopped walnuts
• 1/2 cup brown sugar (organic & vegan)
• 1 tsp. cinnamon
• few scrapes of nutmeg
• 3 Tbsp. organic virgin coconut oil, melted
Cake:
• 1 cup all purpose flour
• 1 cup ww pastry flour
• 1/2 cup raw sugar (organic & vegan)
• 1 tsp. baking powder (aluminum free)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsweetened almond milk
• 1/2 cup canola oil
• 1 Tbsp. organic apple cider vinegar
• 2 cups cranberries, rinsed & tossed with sugar
Preparation:
Streusel:
In a medium bowl, combine flour, pecans, coconut chips, sugar, cinnamon, & nutmeg. Add coconut oil & toss with two forks until it appears crumbly (crumbs should be the size of small peas).
Cake:
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, & salt. In a separate bowl, whisk together almond milk, coconut oil, vinegar & vanilla.
Pour the wet mixture into the dry mixture & whisk until just combined (do not over mix!). Gently fold in the berries.
Fill the prepared pan with batter & evenly sprinkle the streusel topping. Bake for 40 minutes uncovered, then cover with foil & bake another 10 minutes. Let cool, slice, & serve.
Adapted from Vegenista via Chloe’s Vegan Desserts