COCONUT CRANBERRY SNACKING CAKE

Makes 16 servings.

Ingredients

• 1 cup Soy Milk
• 1 cup Cane Sugar
• 1/3 cup Oil
• 2 tsp Vanilla Extract
• 1-1/2 cups Whole Wheat Pastry Flour
• 1/4 cup Flaxseed Meal
• 1/2 cup Sliced Almonds
• 1/2 cup Cranberries
• 1/2 cup Shredded Coconut
• 2 tsp Baking Powder
• 1/2 tsp Salt

Directions

• Step 1
• Whisk together the flour, flaxseed meal, almonds, coconut, cranberries, baking powder and salt in a bowl. 
• Step 2
• In another bowl, combine the cane sugar, oil and vanilla. Slowly stir in the soy milk until incorporated. Pour the dry ingredients into the wet and mix with a spatula until it is all mixed together, but careful not to over mix. 
• Step 3
• Pour ingredients into a greased 9-inch round pan. Bake at 350°F for 30-40 minutes. Top of the cake should spring back when touched. 

Makes 16 servings.