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!
*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!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
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.
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!
Terri says
Leanne, I love this combination! The chocolate drip looks divine.. Merry Christmas!
Leanne says
Thanks so much Terri! I hope you had a lovely holiday season!
Elaine says
Wow! Now THAT'S a showstopper cake! Love the combo of sweet chocolate and tart cherries! Pinned!
Leanne says
Thanks Elaine! I'm definitely trying this cake with fresh cherries when they're in season. Love tart fruit with dark chocolate! Thanks for pinning!
Vanessa | Zest & Simmer says
Leanne, this is such a beautiful cake! I need to find some fresh cranberries and make it (I’ve been having trouble finding them here). I love that it is one bowl as well!
Leanne says
Thanks Vanessa! I hope you found some fresh cranberries. I was having trouble finding them early in the season, but now that Christmas is over, they seem to be everywhere!! The one bowl is my favourite part! 😉
Denise from Urbnspice says
I am with you, Leanne. I love the combination of chocolate and cranberries. I am certainly going to give your lovely cake a try over the holidays - I have everything I need here to make it. I appreciate the dairy-free options as well. It is a beautiful cake that would certainly be a showstopper on the table. Thanks so much for sharing. Happy holidays!
Leanne says
Thanks so much Denise! Happy holidays to you too. I hope you had a chance to make this cake. I made it again on Christmas Day, and it was so quick and easy! It made for a lovely Christmas dessert.
Cathy says
What a beautiful cake! Your photos are gorgeous! I love that the cake is all mixed in one bowl, and I'm also a big fan of cranberries.
Leanne says
Thanks so much Cathy! The one bowl really is a time saver! I’m making this one on Christmas Day to take to dinner and it won’t take any time at all!
Nathalie / Savoureux Bonheur says
Your cake looks so delicious! Chocolate AND cranberries is such a good mix in my mouth. I will try to "veganise" it during the holidays. Thank you for the recipe Leanne!
Leanne says
Thanks Nathalie! There are no eggs or dairy in this cake. To keep it vegan just use vegan chocolate chips! Hope you like it!
Yvonne Langen says
This is such a perfect flavour combination for this time of year. I love how the richness of the dark chocolate is balanced by the tart cranberries. Thanks for sharing Leanne!
Leanne says
Thanks Yvonne! Yes, the flavours really balance each other out. And it’s not an overly sweet cake. Just lots of texture and fudginess!
Marie says
This cake looks gorgeous Leanne. I've recently developed a big love of bundt cakes and bundt tins (I want yours by the way) and I'd love to try this one out. Great flavours and I love all the wholesome ingredients you use.
Leanne says
Thanks so much Marie! Bundt cakes are so easy to make. I really should make them more often! And I love my pan too. It's new!!
Ben|Havocinthekitchen says
Well as I don't expect Santa's arrival this year, the spotless house is the last thing I would think of 🙂 I'd rather embrace all the Christmas flavours and other significant elements like songs. And I'd certainly be happy to embrace this chocolate cranberry cake - it looks and sounds fantastic!
Leanne says
Thanks Ben! I love all that you are embracing at Christmas! Hope you had a lovely holiday season!
Kim Lange says
I love the way your cake looks! It's gorgeous!! Pinned!
Leanne says
Thanks Kim! Appreciate it! And thanks for pinning 🙂
Kelsie | the itsy-bitsy kitchen says
First of all, I'm totally with you. HOW are we so close to Christmas? It's mind-blowing that 2019 is just around the corner. Second, I'd love a slice or two of your bundt cake so I can eat my feelings about a new year :). Have a great weekend, Leanne!
Leanne says
Thanks Kelsie! Yes, the year just flew by! Wish I could share a slice or two of this cake with you!
Tanya says
Such a decadent and festive dessert! I love all process shots too - so well done!
Leanne says
Thanks Tanya! That’s so sweet of you to say! Appreciate it!
Katherine | Love In My Oven says
This is SO stunning, Leanne. You've outdone yourself! Gorgeous pics, as well! I am all about the fresh cranberries, and paired with chocolate you've definitely got a win!
Leanne says
Thank you so much Katherine! Appreciate it. Cranberries and chocolate are definitely a great pair!
Mary Ann | The Beach House Kitchen says
I just want to grab that slice right off my screen Leanne! What a beautiful AND delicious holiday bundt! Well done!
Leanne says
Thanks Mary Ann! I'm wishing I had another piece right now!
annie@ciaochowbambina says
This cake? Made in one bowl? I'm in! Truth be told - I'd be in if it took 5 bowls! 🙂 Gorgeous dessert, my friend! Pinned!
Leanne says
Thank you so much Annie! That's so kind of you to say! And thanks for pinning! 🙂
[email protected] says
You used all the right words, dark chocolate, fudgy, chocolate chips! Yum
Leanne says
Haha! Thanks Patrick! Glad I struck a chord with you!
Haylie Abele says
This cake looks so extra chocolatey and fudgy! Right up my alley. Love how the cranberries give it the acidity to balance out the chocolate! Great recipe, Leanne! Also I can't believe Christmas is in 2 weeks either! ahhhhh!!!
Leanne says
Thanks Haylie! The tart cranberries definitely pair nicely with the chocolate, and the cocoa and chocolate chips create a fudgy texture. I'm planning to make this one again soon!
Dawn - Girl Heart Food says
Love bundt cakes and I don't know why I don't make them more often...usually, they're reserved for this time of year. This one looks delicious, Leanne - so chocolatey! Love those bursts of cranberry too - a must try for sure! I seriously can't believe Christmas is in two weeks. Where has the fall gone?? Hope your week is going great so far 🙂
Leanne says
Thanks Dawn! I know, I love them too and bundt cakes are such an easy dessert to make! I need to make them more often! Your gingerbread bundt cake is definitely on my list to try!