Vegan Light Chocolate Walnut Cranberry Cake
A moist chocolate cake lightened with applesauce instead of butter, studded with tart dried cranberries and crunchy toasted walnuts. The applesauce keeps this dessert tender while reducing fat content, making it perfect for everyday treats or when you want chocolate cake without the guilt. The combination of cocoa powder and sweet-tart cranberries creates a sophisticated flavor balance, while the walnuts add textural interest. Simple to make in one bowl and baked in a springform pan for easy serving.
Ingredients
- 1 ⅝ cups flour
- 1 ½ cups sugar
- ¾ cup cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup applesauce
- ½ cup plain soymilkany plant milk1:1plant-baseddairy-free
neutral swap
- ¼ cup canola oil
- ¾ cup dried sweetened cranberries
- ¼ cup walnuts, chopped, toasted
- cooking spray
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat oven to 350°F
- 2
Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl, stirring with a whisk
- 3
Combine applesauce, soymilk, and oil in separate bowl
- 4
Add wet ingredients to flour mixture, stirring just until moist
- 5
Stir in cranberries and walnuts
- 6
Spread batter into springform pan coated with cooking spray
- 7
Bake for 45 minutes or until edges begin to pull away from sides of pan
- 8
Cool on wire rack
- 9
Sprinkle with powdered sugar before serving
Tips
Toast walnuts in a dry skillet for 3-4 minutes to enhance their nutty flavor and add extra crunch to the cake.
Don't overmix the batter once wet and dry ingredients are combined to keep the cake tender.
Use a springform pan for easiest removal, but a regular 9-inch round cake pan works too.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature. Add powdered sugar just before serving.
Serve at room temperature, cut into wedges. Pairs well with coffee or tea.
Common Mistakes
Don't overbake or the cake will become dry since it's made without butter.
Avoid overmixing once wet ingredients are added to prevent tough texture.
Substitutions
Dairy-Free Swaps
neutral swap
General Alternatives
FAQ
Can I use regular milk instead of soymilk?
Yes, any milk works including dairy milk, almond milk, or oat milk. Use the same amount for best results.
What if I don't have a springform pan?
Use a regular 9-inch round cake pan lined with parchment paper. The cake may be slightly thicker but will work fine.
How long does this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. The texture stays moist due to the applesauce.