Chocolate-Walnut-Cranberry Cake

Chocolate-Walnut-Cranberry Cake Recipe
Randy Mayor
Make-ahead tip: Bake and completely cool the cake. Wrap in plastic wrap, and refrigerate for up to two days, or wrap in plastic wrap and foil, and freeze for up to one month. Bring to room temperature before serving.


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 27 %
Fat 9 g
Satfat 1.1 g
Monofat 3.4 g
Polyfat 3.9 g
Protein 3.9 g
Carbohydrate 53.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 214 mg
Calcium 48 mg


1 2/3 cups all-purpose flour
1 1/2 cups sugar
3/4 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
1/2 cup plain soy milk
1/4 cup canola oil
1 cup sweetened dried cranberries
1/2 cup chopped walnuts, toasted
Cooking spray
1 tablespoon powdered sugar


Preheat oven to 350º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).

Bake at 350º for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.