Vegan Tennessee Jam Cake
From jo_jo_ba 9 years agoIngredients
- ¼ cup coconut oil, at room temperature, plus more for buttering pan shopping list
- ½ cup non-hydrogenated shortening shopping list
- ½ cup sugar shopping list
- 12 packets Truvia (or ½ cup sugar) shopping list
- 3 tbsp Homemade Ener G Egg Replacer, mixed with ⅔ cup warm water shopping list
- 1 cup 100% fruit jam shopping list
- 2 tsp ground cinnamon shopping list
- 1½ tsp ground allspice shopping list
- ½ tsp salt shopping list
- 1½ cups all-purpose flour shopping list
- 1 cup non-dairy “buttermilk” (I used almond milk and rice vinegar) shopping list
- 1 cup spelt flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- ⅔ cup chopped walnuts shopping list
- 1/3 cup roasted lentils (optional) shopping list
How to make it
- Preheat oven to 350 degrees. Grease a 9” springform pan.
- In a bowl, beat coconut oil, shortening, sugar, Truvia, egg replacer and jam until well combined.
- Beat in cinnamon, allspice and salt.
- Mix in the flour until almost combined, then add all the “buttermilk”.
- Mix until just combined, then beat in the spelt flour, baking soda and baking powder until well mixed.
- Fold in the walnuts and roasted lentils (if using)
- Bake 1 hour, until a knife inserted in center emerges clean.
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