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This is a very old family recipe that I grew up eating around holidays. I changed it up to make it vegan friendly all while keeping the same great flavor!
Prep Time: 00:20
Cook Time: 01:00
1/2 cup earth balance butter
1/4 cup coconut oil
1 cup organic cane sugar
4 flax or chia eggs (four tbsp ground flax or chia seed + twelve tbsp water)
2 3/4 cups unbleached all - purpose flour
1/2 cup full fat coconut milk
1/2 cup almond milk
3 tsp baking powder
1 cup chopped walnuts
1/2 cup chopped pecans
5 tsp cinnamon
4 tbsp organic cane sugar
1Preheat oven to 350F
2Grease a tube pan or bundt cake pan.
3In a stand mixer, cream butter, oil, and sugar until smooth.
4Add the rest of the ingredients (excluding the nuts) and beat on low until smooth. Remove the beaters and stir in the nuts.
5In a small bowl, combine the ingredients for topping.
6Pour half of the cake batter into the greased pan and top with half of the cinnamon mixture. Repeat with the second half of the batter and again top with the cinnamon mixture.
7Place in the oven and bake for 1 hour. After it has fully baked, remove from oven and let cool completely before serving.
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