Go Back

Chocolate Pecan Cranberry Coffee Cake

Recipe reprinted from Vegan Chocolate by Fran Costigan (Running Press 2013) Cranberries, pecans, and oats are health-promoting foods, and I prefer them in this recipe. But feel free to use any combination of dried fruit and nuts you like. As a beach lover, my visual cue for the crumb, which needs to be moistened but not wet, is the consistency of damp sand. www.francostigan.com
Print Recipe Pin Recipe

Ingredients
  

  • CRUMB
  • 1/2 cup / 57 grams dried cranberries

  • Zest and juice of a medium organic orange

  • 3/4 cup pecans roasted and cooled, coarsely chopped
  • 1/4 cup rolled oats toasted and cooled (
  • 1/2 cup organic whole cane sugar ground in a blender until powdered
  • 2 tablespoons mild tasting extra-virgin olive oil
  • 2 tablespoons vegan chocolate chips
  • CAKE
  • 1 cup organic all-purpose flour
  • 3/4 cup organic whole wheat pastry flour
  • 1/4 cup Dutch-process cocoa powder
  • 1/3 cup organic granulated sugar
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda

  • 1 ⁄2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 cup plus 1 tablespoon mild tasting extra-virgin olive oil or another neutral oil
  • 3/4 cup pure maple syrup Grade B or dark amber
  • 3/4 cup any nondairy milk
  • 1 tablespoon pure vanilla extract

  • 1 tablespoon apple cider vinegar

  • 1/8 teaspoon pure orange oil optional

  • 1/3 cup vegan chocolate chips

Instructions
 

  • Make the Crumb: Mix the cranberries and orange juice in a small bowl and soak for 10 minutes, or until softened. (The amount of time needed depends on the dryness of the fruit.)
  • Drain the cranberries, reserving 1 tablespoon / 15 ml of the juice. Return the cranberries to the bowl, and add the pecans, oats, whole cane sugar, zest, and oil. If the crumb is dry, add the reserved tablespoon of juice. Think damp sand. Stir the chips into the crumb and set aside while you make the cake.
  • Make the Cake: Position a rack in the center of the oven and preheat to 350F / 180C. Oil the sides and bottom of a 9-inch round cake pan and line the bottom with a parchment circle (or paper cut to fit). Do not oil the paper.
  • Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
  • Whisk the oil, maple syrup, nondairy milk, vanilla, vinegar, and orange oil (if using) in a separate medium bowl until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth. Stir the chocolate chips into the batter.
  • Pour about half the batter into the prepared cake pan. Sprinkle with half the crumb, going light on the center. Pour the remaining batter over the crumb, using a small spatula or thin knife to spread batter to the sides of the pan if necessary. Sprinkle the remaining crumb over the batter, again keeping the center relatively light on crumb.
  • Bake for 55 to 60 minutes, or until the cake has begun to pull away from the sides of the pan and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
  • Cool the pan on a wire rack for 10 minutes. Place a piece of parchment on top of the cake and invert. Remove the pan and carefully peel off the parchment paper. Invert the cake again, top side up on the rack and cool to room temperature before cutting and serving.

Notes

Serve the cake at room temperature, or warm slices in the oven at 325 ̊F / 160 ̊C for 5 minutes. If you are glazing the cake, wait until after it is warmed and drizzle with Chocolate Confectioners’ Sugar Glaze.
Store the cake in a covered container overnight at room temperature. Refrigerate wrapped for up to three days.