2mixedFlax Eggs2 tbs ground flax seeds mixed with 6 tbs water (let sit for about 15 minutes)
Servings: large cakeUnits:
Line a baking dish with some non-stick parchment paper. I used a square 20 x 20cm (8x8inch) dish.
Preheat your oven to 150C/300F.
Put all of your dried fruit into a large pan or pot and add in the pineapple and spices. Also add in the orange juice.
Turn on the heat and bring to a slow boil, the reduce the heat and keep on a high simmer for 3 minutes. Stir constantly so that the mixture heats through evenly and starts to soften and caramalize slightly. Remove from heat and set aside.
To a large mixing bowl, add the flour and baking powder and give it a stir to combine well.
Then add in your flax "eggs" and fruit mixture into the mixing bowl and stir really well until all of the flour and fruit mixture are well combined.
Pour into your lined baking pan and spread the batter evenly.
Bake for about 1 hour or until a skewer comes out clean from the center of the cake.
Let your cake cool for at least half an hour or store in the fridge until ready to serve. Enjoy!
This cake can be frozen and thawed out the day before you want to serve it.
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!