Plant-Based Cranberry Cornbread Carrot Cake
This easy Plant-based Cranberry Cornbread Carrot Cake is a twist on a recipe from Forks Over Knives. It is so delicious and it’s made with only healthy whole foods!
This Plant-Based Cranberry Cornbread Carrot Cake is one of my very first blog posts and I’m not gonna lie. I’m ready to throw my old ass computer out the window! If I never actually finish this post you know why!
Anyhow, I made this dessert a few weeks ago and I absolutely loved it. I’m always looking for new plant-based desserts to go with my Sunday dinner. This bread was also amazing as my sweet treat after my lunch all week.
It has a rich flavor that is a combination of sweet, salty, and decadent. It’s very dense and filling too, so one slice goes a long way. You could even get crazy and top it with some of your favorite vegan vanilla ice cream!
I got this recipe from Forks Over Knives and tweaked it just a bit. When my husband and I went to a vegan diet 3 years ago this was where I got a ton of my plant-based recipes.
I love that they are all plant-based and they don’t require any oil for cooking. Some of the ingredients were foreign to me in the beginning, so I went to Amazon. Amazon is a great place to go when there is some weird ingredient that you don’t feel like scouring the grocery store to find.
This vegan bread recipe took me about an hour to make. When it comes to dessert I like to have it all prepared and then bake it while we are eating dinner. As I will share in my 30 Day Weight Loss Challenge, Sundays are my day to eat what I want (to some extent) and not feel bad about it.
Other Posts you should check out:
Healthy Vegan Shopping List for Weight Loss
10 Easy Ways to Drink More Water
The Best Breakfast Smoothie for Weight Loss
Let’s talk about Cranberries for a Second:
I recently started baking with them and now I’m obsessed! They look so sweet and delicious, but if you eat a raw one they are far from it. They are bitter and not sweet at all, but when you bake them all that sweet flavor comes out. They get soft and sweet and I seriously want to add them to everything!
The thing about cranberries is they are really only available fresh around Christmas time. At least that I have found. When they are in the stores they are pretty cheap, so I buy several bags and freeze them for later. I can even find them at Aldi around the holidays.
Cranberries freeze really well and I just toss them in frozen to whatever cranberry dessert I’m baking and they turn out perfect!
Okay, I won’t bore you any longer. Let’s get to the directions!!
Step 1: Gather Ingredients
This is a pretty obvious step, but also important. I always get everything that I need out and make sure I have enough before starting to measure my ingredients. There have been plenty of times that I start mixing and realize I’m missing something important.
I typically buy most of my ingredients from Aldi, Walmart, or Amazon. I love Aldi, but they don’t always have everything I need. Walmart always seems to be the cheapest and I go to Amazon for the hard to find items.
I switched up this original recipe a bit with the sweetener. I used Stevia powder instead of maple syrup. I like to try to cut back the calories in my desserts as much as I can. This is mostly, because I may want to eat the entire loaf myself, so I will take all the help I can get.
Also, I only used a small amount of melted chocolate chips to drizzle on top instead of coating the entire loaf with chocolate. This still gives the bread just the right amount of chocolate sweetness added into each bite.
When it came time to grate the carrots I peel them, chop them up a little, and put them into my food processor. I give it a few pulses and they are good to go. This saves a ton of time!
Step 2: Preheat Oven to 350°F.
Line the base and 2 long sides of a loaf pan with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, mix together plant-based milk, shredded carrots, cranberries (fresh or frozen), dry sweetener of choice, and vinegar.
Step 4: Mix Together Dry Ingredients
In a separate large bowl whisk together cornmeal, whole wheat flour, baking powder, cinnamon, and salt.
Step 5: Combine Wet and Dry Ingredients
Stir wet and dry ingredients together until well blended. Do not over mix.
Step 6: Time to Bake
Pour the batter into prepared pan and bake for approximately 1 hour. I would check after about 45 min because all ovens bake differently. Bake until a toothpick inserted in the middle comes out clean. After it’s done baking transfer pan to a cooling rack for 10 min. Then use paper to gently lift out bread completely from pan and let cool.
Step 7: Make the Chocolate Ganache
To make the ganache melt chocolate chips with about 1/2 tsp of milk. The easiest way to do this is in the microwave. I warmed up the chocolate in 15-sec intervals until completely melted. Once the bread is cool, drizzle chocolate over the top. Now you can slice the bread and enjoy!!!
I kept the bread in my refrigerator for several days. I would last approx 5-7 days at least. When you are ready to eat just slice and pop it in the microwave for about 10-15 seconds.
Plant-Based Cranberry Cornbread Carrot Cake
- 1 1/2 cup Plant-Based Milk
- 2 Carrots peeled and finely grated
- 3/4 cup Cranberries frozen or fresh
- 3/4 cup Stevia Powder or sweetener of choice
- 1 tsp Apple Cider Vinegar
- 1 1/2 cups Cornmeal
- 1 Cup Whole Wheat Flour
- 1 tbsp Baking Powder
- 1/2 tbsp Ground Cinnamon
- 1/2 tsp Sea Salt
- 2 tbsp Dairy-Free Chocolate Chips
- Preheat oven to 350 degrees. Line loaf pan with parchment paper on bottom and long sides.
- In a large bowl, mix together milk, carrots, cranberries, stevia, 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 toothpick inserted into middle comes out clean. Transfer cake pan to a cooling rack and let cool for 10 min.
- After 10 min remove bread from pan using paper and let cool completely.
- Make the ganache- melt chocolate chips in the microwave in 15 sec intervals, stirring after each time. When completely melted drizzle over bread and enjoy!!!
- Store in refrigerator for 5-7 days. When ready to eat a slice pop it microwave for 10-15 seconds.