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- Serves 8
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This rustic vegan carrot cake has a subtly cornbread-like texture thanks to the addition of cornmeal. Cranberries add a punch of color and tartness, and the chocolate ganache is downright decadent. You can garnish the cake with chopped cranberries (optional) for added drama.
Ingredients
Cake
- 1 cup plant-based milk
- 2 carrots, peeled and finely grated (2 cups)
- ¾ cup chopped fresh or frozen cranberries (3 ounces) plus 2 tablespoons for garnish
- ¾ cup maple syrup
- 1 teaspoon apple cider vinegar
- 1½ cups cornmeal
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- ½ tablespoon ground cinnamon
- ½ teaspoon sea salt
Chocolate Ganache
- ½ cup vegan grain-sweetened chocolate chips (3 ounces)
- 2 tablespoons plant-based milk
Instructions
- 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 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.
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Comments (10)
(5 from 6 votes)can we substitute almond flour for the cornmeal?
Hi Tomasita, Yes, you can make that substitute, the cake may turn out a little denser/moister, though, since almond flour is finer than cornmeal. It may also give a slightly nuttier flavor. Let us know how it turns out!
Do I mix batter by hand or do I need to use a mixer?
A little dry, wondering why we used corn mesl
Just love this recipe already although I haven’t made it yet
Can this be made as cupcakes?
I made it in a cast iron skillet - baked for 25 minutes. Cupcakes may only take 20 minutes but it should work fine.
One of my favorite holiday recipes! And a hit with the family - a win-win!
Made this without the chocolate. Texture turned out nice but it was a bit bitter...maybe my carrots were bitter? Salvaged by serving with vegan squirty cream.
I got some bitter cranberries a while ago. Maybe that was it? Thanks for the comment. I'm going to try it. I don't know if I can get cranberries now, so maybe I'll try raisins or another fruit if I can't find them. I don't usually like berries + chocolate anyway...