Author Veg Life Staff
Ingredients
- 2 C vegan Sugar
- 3/4 C Silken or Soft Tofu blended until smooth
- 12 Tbl vegan Butter such as Earth Balance
- 1 tsp Pure Almond Extract
- 2 tsp Pure Vanilla Extract
- 2 C All-Purpose Flour
- 12 oz. Frozen Cranberries thawed
- Topping:
- 1 C Sliced Almonds
- 4 Tbl vegan Butter
- 1/2 C All-Purpose Flour
- 1/2 C vegan Sugar
Instructions
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Preheat oven to 350 degrees.
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In the bowl of an electric mixer, beat sugar and tofu for about 5 minutes until light and fluffy. Add the butter, vanilla and almond extracts and continue to beat for another 2 minutes. Gradually add flour and beat until combined.
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Fold in cranberries by hand.
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Spray a 9x 13 pan with cooking spray and evenly spread the batter.
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Combine the flour and sugar in a bowl and set aside. Melt the butter.
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Combine the almond, butter, flour and sugar and sprinkle over the top, pressing lightly.
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Bake for 35-40 minutes or until a toothpick comes out clean.
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Cool completely on a wire rack before cutting.
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