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Chocolate-Walnut-Cranberry Cake

Randy Mayor
Yield 12 servings (serving size: 1 slice)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350º.

  2. 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).

  3. 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.