We made this for an event where we wanted to have an alternative dessert for those who were unable or unwilling to eat chocolate or had an allergy to wheat. Spelt flour makes an excellent cake, and you can always substitute other fruit for the cherries and/or other nuts for the coconut. This is always a big hit!
3/4 cup dried cherries (or blueberries, or raisins)
1 cup boiling water
1 cup vegan margarine OR oil (such as sunflower, safflower or soy)
1 can (16 oz.) organic pumpkin
4 fake eggs (4 tsp. baking powder, 2 tsp. baking soda, 1/2 cup flour of your choice whipped with 3/4 cup water that was strained from soaking the cherries)
2 cups flour of your choice
2 cups Sucanat
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1/2 cup unsweetened coconut flakes
Preheat oven to 350. Lightly grease a 15 1/2 x 10 1/2 inch jelly roll pan (this has higher sides than a regular cookie sheet.)
Soak cherries in boiling water for 5 minutes or more to plump them. Strain them and reserve 3/4 cup of the cherry water for fake eggs.
Melt the vegan margarine and combine it with the pumpkin.
Whip up the fake eggs and add them to the wet ingredients.
Sift together the flour, Sucanat, baking powder, cinnamon, baking soda and sea salt, then add to the liquid ingredients. Stir to combine.
Add the soaked cherries and the flaked coconut and mix well.
Pour batter into prepared jelly roll pan, and bake for 25 minutes or until a slight impression remains when lightly touched in center.
Cool completely before slicing.
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