Description
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!
Ingredients
- 3 cups whole wheat flour
- 1 cup coconut sugar
- 1/3 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1 cup vegan dark chocolate chips
- Optional chocolate glaze:
- 1/2 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.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
