Quick Vegan Chocolate Cake with Cranberries


There is snow on the ground and a chill in the air. It’s time to B-A-K-E!!! What is it about home baking that warms the heart as well as the hearth? I don’t know, but I gladly give in to its call!

Today I made this easy, very quick whole wheat chocolate cake with organic sweetened cranberries.

Recipe By : Vickilynn Haycraft
Serving Size : 12

  • 3 cups whole wheat pastry flour
  • 6 Tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup sucanat
  • 2/3 cup coconut oil, virgin organic — melted
  • 2 teaspoons vanilla
  • 2 cups almond milk, Homemade, Plain — (if desired)
  • 1 cup dried cranberries, organic, naturally-sweetened

Preheat oven to 350. Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients.
Pour wet into dry and mix until batter is smooth. Pour batter into an ungreased 9 x 13 baking pan and bake for 40 minutes or until center of cake tests done.

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Per Serving: 249 Calories; 16g Fat (52.7% calories from fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.