ranberry carrot cakeEven though I won’t be strictly vegan, I’ll never eat the way I used to. This recipe was just recently added to the Forks Over Knives app and it looked great. I have all the ingredients but cranberries so I’m getting them today. I’m also making a cream of spinach soup this week, something new so maybe I’ll have that posted next week. I’d rather have this cake though, yum…
Cranberry Carrot Cake with Chocolate Ganache
1⅛ cups plant-based milk
¾ cup fresh or frozen cranberries
¾ cup maple syrup
1 tsp apple cider vinegar
1½ cups cornmeal
1 cup whole wheat flour
1 tbsp baking powder
½ tbsp ground cinnamon
½ tsp sea salt
½ cup vegan grain-sweetened chocolate chips
Preheat the oven to 350°F. Line the base and 2 long sides of a loaf pan with parchment paper, or use a silicone bread pan.
In a large bowl, mix together the milk, carrots, cranberries, maple syrup, and vinegar.
In a separate bowl, mix together the cornmeal, whole wheat flour, baking powder, cinnamon, and salt.
Add the dry mixture to the wet mixture, and mix well.
Pour the batter into the prepared pan, and bake for 1 hour until a toothpick inserted in the center comes out dry. Transfer cake pan to a cooling rack to cool for 5 minutes, then remove cake from pan to cool completely.
To make the Chocolate Ganache, pour about 1 inch of water into a saucepan, bring the water to a boil over high heat, and then lower the heat to a simmer. Place a mixing bowl over the saucepan, add the chocolate chips, and allow them to gradually melt. Once the chocolate is completely melted, add the remaining milk, and mix well using a whisk or spatula. Remove from heat.
Pour the chocolate sauce over the cake; allowing it to drip down the sides.
Sprinkle the remaining chopped 2 tablespoons cranberries on top of cake, if desired, and chill in the refrigerator for 30 minutes before serving.
Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store