CCCC Cake VEGAN

The Cinnamon, Coffee, Cranberry, and Chocolate Cake. Wow, that sounds crazy. Am I sure about this?!
Yes. Yes I am. Trust me, you will be too. It's awesome, moist and VEGAN.
And if you really want it to, it can be Gluten-Free as well! Haha, enjoy :)
By the way, I'm going to stop being greedy and actually start sharing the recipe with you. Try it out and give me a holla back.

Vegan Coffee Cake 

Filling: 

1/2 c vegetable shortening or vegan butter unsalted 

1/2 c white sugar 

1/4 c brown sugar

1 c flour whole wheat

1/2 c instant oats 

1/4 c dried cranberries

1/3 c crushed walnuts 

1 TBS cinnamon 

1 tsp nutmeg 

1/2 cup strong ass coffee 

Cake: 

3 c whole wheat flour
1 c. granulated sugar
2 TBS baking powder 

1 TBS vinegar (for baking powder)
1 tsp. salt
2 TBS psyllium husks mixed with 1/4 cup water for egg replacement (let sit together for 2 min)
1/2 c strong coffee
1 c. vanilla soy/almond milk
1 1/2 TBS vanilla extract
1/4 c. grapeseed oil 

1 TBS Cinnamon 

Mix all filling ingredients together and set aside. 

Mix all cake ingredients, starting with wet ingredients first then adding dry. 

Butter up the bundt pan. Add a 1/4 of filling, then add 1/3 of cake mixture. Layer another 1/4 filling then add 1/3 cake mixture, and so on. Finishing with filling on top. 

Pop in the oven for about 40 to 50 min at 375 degrees. Check often. Stab toothpick in cake, if it comes out clean, you’re good to go. Let it cool 10 min before taking it out of bundt pan. Cut up and eat up. It’s good for you.