Chocolate Cranberry Cake is an easy and festive holiday dessert that's perfect for Thanksgiving or Christmas. It's decadent and fudgy, and studded with dark chocolate chips and tart fresh cranberries. It's also vegan and comes together in just one bowl!
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Table of Contents
*This recipe was originally published in December 2018 and has been updated with new text and photos. The recipe remains the same. Scroll to the bottom to see an original photo.
Reasons you'll love this vegan bundt cake
- It's made with healthier and wholesome ingredients like whole wheat flour, extra virgin olive oil, coconut sugar, unsweetened cocoa and fresh cranberries.
- It tastes rich and decadent and has the fudgiest texture with melty dark chocolate chips throughout the cake.
- It comes together in just one bowl and you don't need any special equipment.
- You can make it in advance for an easy holiday dessert, and it freezes well too!
Details on a few ingredients
- Whole wheat flour: I usually go for whole wheat flour when making cakes and breads, and with the chocolatey flavour of this cake, you can't even tell it's made with whole wheat. If all-purpose white flour is your preference, you may need to adjust the quantity of flour used. I haven't tested this recipe with white flour, but it isn't as absorbent as whole wheat flour, so 1:1 substitutions don't always work.
- Coconut sugar: This is my sweetener of choice in baked goods. It has a similar flavour as brown sugar but its unrefined. It can usually be found in the organic section of grocery stores. If you can't find any, you can substitute brown sugar.
- Unsweetened cocoa: I've made this cake with both dutch-processed and natural cocoa, and both work fine. Dutch-processed is darker in colour, so it produces a dark, rich chocolate cake. It's also the one I usually have in my cupboard, so it's my go-to for this cake.
- Fresh cranberries: The pop of colour they add to this cake makes it truly festive. The tart taste also pairs nicely with the rich chocolate flavour of the cocoa and chocolate chips.
- Dark chocolate chips: Dark chocolate contributes to the decadent taste and fudgy texture of this cake. To keep the recipe dairy-free and vegan, be sure to use vegan chocolate chips. Otherwise, you can use any kind of dark chocolate chips or chunks you have on hand.
How to make this chocolate cranberry cake
- Step 1: In a large bowl, whisk together the dry ingredients. If your cocoa is lumpy, you may want to sift together the ingredients.
- Step 2: Pour in the nut milk, oil and vanilla, and stir until the dry ingredients are well incorporated.
- Step 3: Gently fold in most of the cranberries and chocolate chips.
- Step 4: Add the batter to a greased 10-cup bundt pan. Press some reserved cranberries into the batter around the edges of the cake.
- Steps 5 and 6: Bake at 350F for 45-50 minutes and cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
- Step 7: For the glaze, heat chocolate chips and coconut oil in the microwave and stir until smooth. Pour over the cooled cake (see photo below).
Frequently asked questions
I tested this recipe using frozen cranberries and it resulted in a bit of an undercooked texture around some of the cranberries in the cake. I'm guessing this is because the frozen cranberries added more moisture to the cake. If you only have frozen, I suggest letting them thaw first and patting them dry before adding them to the cake batter.
I haven't tested this recipe with dried cranberries, but it would definitely change the taste and texture of the cake. The two cups of fresh cranberries add a tart flavour. Dried cranberries are less tart and more sweet. They also have a chewy texture. If you try dried cranberries, I wouldn't add them to the top of the cake, as I did in this recipe, as they will likely burn.
I usually let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Letting it cool slightly in the pan gives it time to firm up but make sure you don't leave it too long as the bottom of the cake may get soggy.
This vegan cranberry cake is best stored in an airtight container at room temperature. It should last for 4-5 days.
Yes, but I would freeze the cake without the melted chocolate on top. You can either wrap the fully cooled cake in plastic wrap and freeze, or cut the cake into slices and layer them between sheets of wax paper in an airtight container. Just defrost at room temperature when ready to eat, and serve with the melted chocolate topping.
Additional recipe tips and substitutions
- I like to reserve some cranberries to press into the batter around the edges of the cake. This is optional but it adds a pretty detail around the bottom of the cake once it bakes up and it's flipped out of the pan.
- The chocolate glaze is also optional. If you add it, you can either pour it over the cooled cake and let it set up, or you can add it to each slice just before serving.
- For an added treat, you can also serve this cake with coconut whipped cream and cranberry compote.
- I used a star-shaped, 10-cup bundt pan for this recipe to create a festive holiday bundt cake. You can use another shaped bundt pan, just make sure it's 10-cup. If you use a larger bundt pan, you will need to reduce the bake time.
- Make sure you grease your bundt pan thoroughly, especially in the nooks and crannies, so the cake doesn't stick.
- Feel free to leave out the cranberries for a fudgy and chocolate vegan bundt cake any time of year.
More cranberry desserts for the holidays
- Cranberry Chocolate Chip Cookies are soft and chewy almond flour cookies. They're grain-free and dairy-free and packed with fresh cranberries and chocolate chips.
- Cranberry White Chocolate Rolls make a decadent and delicious addition to your holiday brunch with tart cranberries and melted white chocolate.
- Cranberry Thumbprint Cookies are grain-free with a sugary coating and a cranberry orange filling.
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Chocolate Cranberry Cake (Vegan Bundt Cake)
Ingredients
- 3 cups whole wheat flour
- 1 cup coconut sugar
- ⅓ cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1 cup vegan dark chocolate chips
Optional chocolate glaze:
- ½ cup vegan dark chocolate chips
- 1 tablespoon coconut oil virgin and cold pressed
Instructions
- Preheat oven to 350F and grease a 10-cup bundt pan.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt and cinnamon. If your cocoa is lumpy, you may want to sift together the ingredients.
- Pour in the milk, oil and vanilla, and stir until the dry ingredients are well incorporated.
- Fold in the cranberries and chocolate chips, and add the batter to the prepared pan. Reserve some cranberries to press into the batter around the edges of the cake.
- Bake for 45-50 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- For the glaze, add the chocolate chips and coconut oil to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between and after until smooth. Pour over cake and serve immediately, or let the chocolate set and serve later.
- Store leftovers in an airtight container and enjoy within 4-5 days, or freeze for up to 3 months (without the chocolate glaze).
Notes
- I used a star-shaped, 10-cup bundt pan for this recipe but you can use another shaped bundt pan, just make sure it's 10-cup. If you use a larger bundt pan, you will need to reduce the bake time.
- If you use frozen cranberries, just defrost them first and pat them dry before adding them to the cake batter.
- I used dutch-processed cocoa in this recipe, but you can also use natural cocoa.
- You can substitute brown sugar for the coconut sugar.
- I like to reserve some cranberries to press into the batter around the edges of the cake. This is optional but it adds a pretty detail around the bottom of the cake once it bakes up and it's flipped out of the pan.
- The chocolate glaze is optional. If you're planning to freeze this cake, I would wait to add the chocolate glaze until you're ready to enjoy the cake.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Alison says
I am in the UK and cake tins here are not measured by cup size. Can you give the dimensions of the Bundt tin required please.
Also - are you able to give the ingredient quantities in ounces or grams? And, can you cook the cake in a fan over, and if so at what temperature?
Leanne says
Hi Alison. The bundt pan I used was about 4 inches high and 9 inches in diameter. I don't currently have the ingredients for this cake in ounces or grams. I am working my way through the older recipes on my site to add this, but unfortunately, I haven't gotten to this recipe yet. I have only tested this recipe in a conventional oven, so I'm not able to advise on the best temperature to bake this cake in a fan oven.
Roshni says
I absolutely enjoyed this. I got lots of compliments including "it feels like store bought!". I used dried cranberries baked into the batter and i can definitely see how fresh ones would add more flavour. But this one was pure chocolaty decadence and this is going to be my go to recipe for chocolate cake. I'll probably replace the cranberries with walnuts next time. I wonder if that would be good? Fresh cranberries are notoriously difficult to find here. The dried cranberries do taste good, no complaints, but I want to try a walnut variant if you have a recipe for that!
Leanne says
Hi Roshni! Thanks so much for taking the time to leave a comment. I'm so glad you enjoyed the cake! If you get the chance to try the cake with fresh cranberries, I'm sure you will love it, but I'm glad the dried cranberries worked out. I haven't tried making this cake with walnuts, but can't see why it wouldn't work out. If you give it a try, please let me know how it goes!
Carolynne Mathis says
I made this for Christmas for twi of my grandkids . It was a huge hit. My 9 year old granddaughter said it tasted better than anything she ever ate in a restaurant.
Leanne says
I'm so happy to hear that Carolynne!
[email protected] says
Can we use 9 inch pan?
Leanne says
The recipe has only been tested in a bundt pan. It will definitely be too much batter for a 9-inch cake pan. You could try halving the recipe, just make sure to reduce the baking time accordingly.
Rosy Gitto says
I make this cake all the time, it’s too delicious to save for just a couple of holidays. It’s really easy to make, and incredibly delicious. Everyone loves it, vegans and non-vegans rave about it. It makes a beautiful presentation, and it’s very special occasion worthy.
Leanne says
I'm so happy to hear that! I'm glad you've been enjoying the recipe. Thanks for the feedback Rosy!