This comes from Fran Costigan’s “Vegan Chocolate” book. Here is her website.
This combines healthy dark chocolate, Pecans, and Cranberries with healthier ingredients which yields a decadent dessert for your Thanksgiving, or Hanukkah table that doesn’t cost your health much!
Chocolate Pecan Cranberry Coffee Cake by Fran Costigan, Courtesy of Running Press
Makes one 9-inch cake, 10-12 servings
1/2 cup dried cranberries
zest and juice of one medium organic orange
3/4 cup pecans, roasted, cooled, coarsely chopped
1/4 cup rolled oats, toasted
1/2 cup organic whole cane sugar (sucanat or rapadura) ground in a blender to a fine powder
2 tablespoons mild tasting xv olive oil
2 tablespoons vegan chocolate chips
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/4 cup dutch process cocoa
1/3 cup organic granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/4 cup plus 1 tablespoon mild-tasting xv olive oil
3/4 cup Grade B maple syrup
3/4 cup non-dairy milk
1 tablespoon vanilla
1 tablespoon apple cider vinegar
1/8 teaspoon orange oil (optional)
1/3 cup vegan chocolate chips
1 1/3 cup organic confectioner’s sugar
2 tablespoons plus 2 teaspoons dutch-process cocoa
2 tablespoons plus 2 teaspoons boiling water
1 teaspoon vanilla
1. Mix the cranberries and orange juice in a small bowl and let soak for 10 minutes.
2. Drain the cranberries, reserving 1 tablespoon of the juice. Return the cranberries to the bowl, add the pecans, oats, whole cane sugar, zest, and oil. If the crumb is dry, add reserved orange juice. Think damp sand. Stir the chips into the crumb and reserve while you make the cake.
1. Position a rack in the center of the oven and preheat to 350 F. Oil the sides and bottom of a 9-inch cake pan, and cut a parchment round to fit the bottom. Line the pan and don’t oil the paper.
2. 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 the whisk to sift the ingredients into the bowl. If any bits stay in the strainer, add to the bowl, and whisk to aerate the mixture.
3. Whisk the oil, maple syrup, non-dairy milk, vanilla, vinegar and orange oil (if using) in a separate medium bowl until mixed, stir into the dry mix until smooth. Stir in the chocolate chips.
4. Pour about half the batter into the prepared pan. Sprinkle about half of the crumb over, going light on the center. Pour the remaining batter over the crumb, use a spatula to spread the batter evenly. Sprinkle the remaining crumb over, going light on the center.
5. Bake for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out dry or with a few moist crumbs.
6. Cool on a rack for 10 minutes, then cover with a plate and invert. Remove the pan and peel off the parchment paper. Invert the cake again onto the rack to cool completely. If you are glazing, wait til it’s completely cool, or if you want to warm the cake for serving, glaze after it’s warm.
Sift the sugar and cocoa into a small heat proof bowl. Add the boiling water and whisk until sugar is dissolved and glaze is smooth. Add the vanilla and whisk.