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. This recipe is the grand finale of our 2017 Forks Thanksgiving menu. Click here to view the entire vegan menu.
- 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.
Photo by LA Food Photography.