Chocolate-Walnut-Cranberry Cake

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.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 27%
  • Fat: 9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.9g
  • Protein: 3.9g
  • Carbohydrate: 53.7g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 214mg
  • Calcium: 48mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate-Walnut-Cranberry Cake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy