close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Serves 8

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

  1. 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.
  2. In a large bowl, mix together the milk, carrots, cranberries, maple syrup, and vinegar.
  3. In a separate bowl, mix together the cornmeal, whole-wheat flour, baking powder, cinnamon, and salt.
  4. Add the dry mixture to the wet mixture, and mix well.
  5. 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.
  6. 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.
  7. Pour the chocolate sauce over the cake; allowing it to drip down the sides.
  8. Sprinkle the remaining chopped 2 tablespoons cranberries on top of cake, if desired, and chill in the refrigerator for 30 minutes before serving.
tags:

Comments (8)

(4.4 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Tomasita1 week ago
Reply
Do you want to report this comment as inappropriate?

can we substitute almond flour for the cornmeal?

Susan2 months ago
Reply
Do you want to report this comment as inappropriate?

Do I mix batter by hand or do I need to use a mixer?

T Wood2 months ago
Reply
Do you want to report this comment as inappropriate?

A little dry, wondering why we used corn mesl

NOVLET Richards2 months ago
Reply
Do you want to report this comment as inappropriate?

Just love this recipe already although I haven’t made it yet

Bev2 months ago
Reply
Do you want to report this comment as inappropriate?

Can this be made as cupcakes?

Chrissy3 months ago
Reply
Do you want to report this comment as inappropriate?

One of my favorite holiday recipes! And a hit with the family – a win-win!

Rena2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

Sandy10 months ago
Do you want to report this comment as inappropriate?

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…

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap