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90 minutes
Prep: 30 minutes
Cook: 60 minutes
152 calories per serving view nutrition facts
16 servings
suggest servings
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| 2 | cups | flour, all-purpose | |
| 3/4 | cup | cornmeal | |
| 1 | teaspoon | cream of tartar | |
| 2 | teaspoons | baking soda | |
| 1 | cup | soy milk | light |
| 2 | teaspoons | lemon juice | |
| 2 | large | eggs | beaten |
| 1 | cup | applesauce | |
| 1 1/2 | cups | brown sugar | |
| 1/3 | cup | corn syrup, light | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | almond extract | |
| 2 | cups | cranberries | dried |
| 3/4 | cup | almonds | ground |
Preheat oven to 350 degrees F.
Grease and flour a bundt pan.
Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl.
Set aside.
Mix soy milk and lemon juice and set aside.
Whisk egg replacer and water until light and foamy.
Set aside.
Mix applesauce and brown sugar in a medium-size bowl.
Beat in egg replacer, corn syrup and extracts.
Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.
Fold in cranberries and almonds.
Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour.
Let cool for 10 minutes and invert onto a serving plate to finish cooling.
Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.
| % Daily Value* | |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 91mg | 4% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 2.0g | 9% |
| Sugars 3.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 2% | Vitamin C | 9% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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