Chocolate Pecan Cranberry Coffee Cake
- Yield 10-12 servings
- Cook 60 minutes
- 1/2 cup 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
- 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
- 3/4 cup pure maple syrup, Grade B or dark amber
- 3/4 cup nondairy milk
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon pure orange oil (optional)
- 1/3 cup vegan chocolate chips
- 1/2 cup Chocolate Confectioners’ Sugar Glaze
- Confectioners' Sugar Glaze
- 1 1/3 cups confectioners’ sugar
- 2 tablespoons plus 2 teaspoons Dutch-process cocoa powder
- 2 tablespoons plus 2 teaspoons boiling water
- 1 teaspoon vanilla extract
- Mix 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 cranberries, reserving 1 tablespoon of the juice. Return cranberries to bowl, and add pecans, oats, whole cane sugar, zest, and oil. If the crumb is dry, add the reserved tablespoon of juice. (Think damp sand.) Stir chips into the crumb and set aside while you make the cake.
- Position a rack in the center of the oven and preheat to 350F. Oil the sides and bottom of a 9-inch round cake pan and line the bottom with parchment circle (or paper cut to fit). Do not oil the paper.
- Place a wire mesh strainer over a medium bowl. Add all-purpose flour, pastry flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt to the strainer and stir with a whisk to sift ingredients into the bowl. If any small bits remain in the strainer, add them to the mixture in the bowl. Whisk to aerate mixture.
- Whisk oil, maple syrup, nondairy milk, vanilla, vinegar, and orange oil (if using) in a separate medium bowl until completely combined. Immediately pour into dry mixture and whisk until batter is smooth. Stir chocolate chips into batter.
- Pour about half the batter into 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 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 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 parchment paper. Invert the cake again, top side up on the rack and cool to room temperature before cutting and serving.
Chocolate Confectioners’ Sugar Glaze:
- Sift confectioners’ sugar and cocoa into a small heatproof bowl.
- Add boiling water and whisk until sugar and cocoa are dissolved and glaze is smooth.
- Add vanilla and whisk until incorporated.
Recipe courtesy of Vegan Chocolate by Fran Costigan.