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- 1 cup plant based milk
- 1/4 cup thick yogurt
- 5 tbsp apple sauce
- 2 1/4 cup flour
- 1 1/4 cup sugar
- 4 tsp baking powder
- 12 tbsp vegan butter for cooking
- 2 cups cranberries frozen or fresh
- 2 tbsp maple syrup
- 1 tsp lemon zest
- 1/2 cup vegan butter softened
- 1 can coconut cream chilled (not including the water)
- 2 cups icing sugar
Prepare your round pans. Preheat oven to 350F.
Melt your vegan butter and then add your sugar. Mix until fluffy.
Add your remaining liquids and mix.
Carefully add your flour, baking powder and mix until combined.
Place your pans into the oven and cook for 50 mins or until a toothpick comes out clear.
Stir your cranberries on medium heat in a pan until they burst. Add your maple syrup and lemon zest and stir until slightly thickened.
Mix until thick and fluffy. Place in fridge to firm until ready to use.