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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Pumpkin Cranberry Cake

    Pumpkin Cranberry Cake

    0
    By Alisa Fleming on November 24, 2009 Dairy Free Desserts

    Special Diet Notes: Pumpkin Cranberry Cake

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

    Pumpkin Cranberry Cake
     
    Print
    Prep time
    15 mins
    Cook time
    1 hour
    Total time
    1 hour 15 mins
     
    Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
    Author: Levana Kirschenbaum
    Serves: 1 cake or 20 muffins
    Ingredients
    • 2 cups dark agave syrup
    • 3 cups canned pumpkin, unflavored
    • 4 eggs
    • 2 tablespoons grated orange zest
    • 1 tablespoon cardamom
    • 3½ cups spelt flour
    • 1 cup ground almonds
    • 2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
    • 1 teaspoon baking powder
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees.
    2. Mix the first set of ingredients in a bowl.
    3. Mix the second set of ingredients in a second bowl.
    4. Combine both mixtures with a spoon.
    5. Pour into a greased tube pan, or 2 loaf pans, or 20 muffin molds.
    6. Bake one hour (start with 45 mn for muffins), or a little longer, until a knife inserted in the center comes out clean.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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