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Pomegranate Crumble Cake

This was a combination of banana bread and pomegranate. It turned out
amazingly well and is now a part of our family’s vegan recipe
repertoire. Enjoy!

Difficulty: medium
Time including preparation and cooking: 60 minutes
Ingredients: not too many
Sweetness: low-moderate

Ingredients:

1 and 1/2 – 2 cups whole wheat flour
3 small pomegranates
1 banana
freshly grated ginger
1/2 cup cashews
extra virgin olive oil or coconut oil
1/2-3/4 cups whole oats
1/2 cups whole wheat flour
2-3 tablespoons olive oil or coconut oil
2 tablespoons cane sugar

First off, start by peeling the pomegranates and put the seeds
into a bowl. You should leave some seeds to the side for the topping (about 1
pomegranate worth).

The other 2 pomegranates go into the blender. Add just a bit of water and
blend. The consistency will be a little thick, but not so thick. It
should be like pulpy orange juice.

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Go ahead and put the other ingredients into a bowl: flour, banana
ginger, olive oil and cashews and mix that all together. The banana
should be mature so it will mash easily. Add the pomegranate juice. From
this point it should be pretty easy to stir the cake batter mix. The consistency
will be that of banana bread. It should be dense and compact and a little
challenging to stir but not so difficult you cannot stir it.
If it is really runny add a bit more flour.

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Start to prepare a 9X11 size cake pan. Coat it with some cooking oil and pour
the batter into the pan. Smooth it out with a spoon or knife. Then you are ready
to add the topping.

For the topping: in another bowl go ahead and mix the flour, oats, sugar, olive
oil and the previously set aside pomegranate seeds. It should start to lump up
a bit; that is normal. This is going to be used as a crumble topping, so it
does not have to be perfect. Go ahead and sprinkle it onto the cake. If you want
it sweeter, sprinkle some more can sugar on top.

Bake it in the oven at about 375 degrees F or until you can put a toothpick in it that comes out clean.

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