Vegan spice cake with cranberries
By Brittney MacDonald, Life & Style Editor
1 1/2 cups flour
1 cup white sugar
1 tblsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 fresh grated ginger
1/4 tsp ground cloves
1 cup dried cranberries
1 cup ginger ale
1 tbsp white vinegar
1 tsp vanilla extract
1/3 cup canola oil
Start by preheating your oven to 350 degrees Fahrenheit, and greasing a 20cm x 20cm—or 8”x8”—cake pan with vegan-friendly shortening.
Combine all the dry ingredients (with the exception of the cranberries) and stir well. Just stir them by hand, as an electric mixer will make a mess.
Next slowly mix in the ground ginger, the ginger ale, the vanilla extract, the vinegar, and the oil. Make sure the mixture is even and there are no lumps.
When that is done, fold in the cranberries. You can do this by creating a mountain of them in the centre, and then stirring from the bottom up with a wooden spoon.
When the cranberries are evenly distributed, pour the batter into your greased cake pan and then bake in the oven for 30-40 minutes, or until the middle is no longer gooey. To test this, get a toothpick and poke the centre of the cake. If the toothpick comes away clean, the cake is done.
After baking, let the cake cool before removing it from the pan.