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Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Active Time:20 minsTotal Time:1 hr 20 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 20 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupchopped walnuts1teaspoonground cinnamon2 ¼cupswhole-wheat pastry flour, divided1 ¼cupspacked light brown sugar, divided3tablespoonsvegan butter (such as Miyoko’s Cultured Vegan Butter), plus 1/2 cup, melted and divided⅛teaspoonsalt plus 1/2 teaspoon, divided1teaspoonbaking powder1teaspoonbaking soda1cupunsweetened plain almond milk1tablespooncider vinegar1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1cupchopped walnuts
1teaspoonground cinnamon
2 ¼cupswhole-wheat pastry flour, divided
1 ¼cupspacked light brown sugar, divided
3tablespoonsvegan butter (such as Miyoko’s Cultured Vegan Butter), plus 1/2 cup, melted and divided
⅛teaspoonsalt plus 1/2 teaspoon, divided
1teaspoonbaking powder
1teaspoonbaking soda
1cupunsweetened plain almond milk
1tablespooncider vinegar
1teaspoonvanilla extract
DirectionsPreheat oven to 350°F. Coat a 9-inch-square baking pan with baking spray. Stir walnuts, cinnamon, 1/4 cup flour, 1/2 cup brown sugar, 3 tablespoons melted vegan butter and 1/8 teaspoon salt together in a small bowl. Set aside in the refrigerator.Whisk the remaining 2 cups flour and 3/4 cup brown sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a medium bowl.Whisk almond milk, vinegar, vanilla and the remaining 1/2 cup melted vegan butter together in a small bowl. Pour the milk mixture into the flour mixture and whisk until just combined. Pour the batter into the prepared pan.Sprinkle the batter with the walnut mixture and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes, covering with foil during the last 5 to 10 minutes to prevent overbrowning, if desired. Remove to a wire rack and let stand for 15 minutes before serving.To make ahead:Store cake in an airtight container at room temperature for up to 2 days.Originally appeared: EatingWell.com, February 2022
Directions
Preheat oven to 350°F. Coat a 9-inch-square baking pan with baking spray. Stir walnuts, cinnamon, 1/4 cup flour, 1/2 cup brown sugar, 3 tablespoons melted vegan butter and 1/8 teaspoon salt together in a small bowl. Set aside in the refrigerator.Whisk the remaining 2 cups flour and 3/4 cup brown sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a medium bowl.Whisk almond milk, vinegar, vanilla and the remaining 1/2 cup melted vegan butter together in a small bowl. Pour the milk mixture into the flour mixture and whisk until just combined. Pour the batter into the prepared pan.Sprinkle the batter with the walnut mixture and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes, covering with foil during the last 5 to 10 minutes to prevent overbrowning, if desired. Remove to a wire rack and let stand for 15 minutes before serving.To make ahead:Store cake in an airtight container at room temperature for up to 2 days.
Preheat oven to 350°F. Coat a 9-inch-square baking pan with baking spray. Stir walnuts, cinnamon, 1/4 cup flour, 1/2 cup brown sugar, 3 tablespoons melted vegan butter and 1/8 teaspoon salt together in a small bowl. Set aside in the refrigerator.
Whisk the remaining 2 cups flour and 3/4 cup brown sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a medium bowl.
Whisk almond milk, vinegar, vanilla and the remaining 1/2 cup melted vegan butter together in a small bowl. Pour the milk mixture into the flour mixture and whisk until just combined. Pour the batter into the prepared pan.
Sprinkle the batter with the walnut mixture and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes, covering with foil during the last 5 to 10 minutes to prevent overbrowning, if desired. Remove to a wire rack and let stand for 15 minutes before serving.
To make ahead:
Store cake in an airtight container at room temperature for up to 2 days.
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)293Calories16gFat36gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
