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.
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
1 tablespoon powdered sugar
How to Make It
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.
I made this recipe for my birthday because it was easy. WOW!! This is now my go-to chocolate muffin recipe! It is such a rich flavor, I used chocolate chips instead of the cranberries, and halved the sugar (using brown sugar). I put into a rose muffin pan, and let them bake for 27 min. Everyone in my family loved them!
I love this recipe and I've made it at least once each year since 2005 -- even more often when the occasion calls for an easy dessert. I really like how the recipe can please both a vegan or a mixed crowd. The dutch process cocoa is definitely a must because it adds so much richness to the chocolate flavor (as opposed to the standard cocoa powder). I especially like the sharp, tartness of the dried cranberries.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!