Vegan Chocolate Pecan Cranberry Coffee Cake

Vegan Chocolate by Fran Costigan, the “queen of vegan desserts”, hits bookshelves today! I did a little work for Fran over the summer, so I’ve been fortunate to see the book already. It may be the chocoholic in me saying this, but it’s probably the most gorgeous cookbook I’ve ever laid eyes on. It’s packed with recipes for such decadent pastries as Chocolate Hazelnut Six-Layer Cake and Mocha Crème Brûlée, and it’s full of mouthwatering photos from the talented Kate Lewis. Fran was kind enough to let me share this recipe for Chocolate Pecan Cranberry Coffee Cake with the readers of Chic Vegan. Enjoy!

 

 

Chocolate Pecan Cranberry Coffee Cake

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.

Makes one (9-inch / 23-cm) cake, 10 to 12 servings

Crumb

• 1⁄2 cup / 57grams dried cranberries
• Zest and juice of a medium organic orange
• 3⁄4 cup / 79grams pecans, roasted and cooled, coarsely chopped
• 1⁄4 cup / 25grams rolled oats, toasted and cooled
• 1⁄2 cup / 83grams organic whole cane sugar, ground in a blender until powdered
• 2 tablespoons /30 ml mild tasting extra-virgin olive oil
• 2 tablespoons /21 grams vegan chocolate chips

Cake

• 1 cup / 129grams organic all-purpose flour
• 3⁄4 cup / 103grams organic whole wheat pastry flour
• 1⁄4 cup / 25grams Dutch-process cocoa powder
• 1⁄3 cup / 64grams organic granulated sugar
• 1 teaspoon / 5grams aluminum-free baking powder
• 1 teaspoon / 5grams baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon fine sea salt
• 1⁄4 cup plus 1 tablespoon / 75 ml mild tasting extra-virgin olive oil
• 3⁄4 cup / 180 ml pure maple syrup, Grade B or dark amber
• 3⁄4 cup / 180 ml any nondairy milk
• 1 tablespoon /15 ml pure vanilla extract
• 1 tablespoon /15 ml apple cider vinegar
• 1⁄8 teaspoon pure orange oil (optional)
• 1⁄3 cup / 57grams vegan chocolate chips
• 1⁄2 cup / 120 ml Chocolate Confectioners’ Sugar Glaze (optional)

Make the Crumb
1. 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.)

2. 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
1. Position a rack in the center of the oven and preheat to 350˚F / 180˚C. 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.

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 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.

3. 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.

4. 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.

5. 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.

6. 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.

Serving
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.

Keeping
Store the cake in a covered container overnight at room temperature. Refrigerate wrapped tightly for up to three days.

 

Recipe from Vegan Chocolate by Fran Costigan (Running Press; October 22, 2013; $30.00/Hardcover; ISBN-13; 978-0762445912)