Raspberry Cake (and don't give away your heart . . .pan)!
 
 
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Ingredients
  • Cake:
  • ¼ C vegan margarine
  • ½ C apple sauce
  • ½ tsp salt
  • 1 C sugar
  • 2 C flour
  • 1 Tbs baking powder
  • 1 tsp vanilla
  • ½ C almond milk
  • 2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)
  • Crumb topping:
  • ¼ C sugar
  • ⅛ C flour
  • ¾ tsp cinnamon
  • 2 Tbs vegan margarine
Directions
  1. Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.
  2. To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.
  3. Lightly grease an 8x8" baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.
  4. Top with crumb topping and bake for 30-33 minutes.
  5. Let cool 5-10 minutes before slicing. Enjoy!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2011/02/14/raspberry-cake-and-dont-give-away-your-heart-pan/