Decadent Vegan Chocolate Cranberry Bundt Cake: Your Ultimate Easy Holiday Dessert

Prepare to be enchanted by this incredibly rich and festive Vegan Chocolate Cranberry Bundt Cake, the quintessential holiday dessert for your Thanksgiving, Christmas, or any special gathering. This cake isn’t just a treat; it’s a celebration of flavors and textures, featuring a delightfully decadent and fudgy base generously studded with luxurious dark chocolate chips and vibrant, tart fresh cranberries. What makes it even more appealing is its simplicity: it’s entirely vegan, comes together effortlessly in just one bowl, and promises to be a showstopper on your dessert table.

*This delicious recipe was initially published in December 2018. It has since been updated with fresh, detailed text and beautiful new photos to enhance your baking experience. Rest assured, the original, beloved recipe remains unchanged, ensuring the same fantastic results you’ve come to expect. Scroll to the bottom to view an original photo from its first publication!

Why You’ll Adore This Vegan Chocolate Cranberry Bundt Cake

This isn’t just another cake; it’s a culinary triumph designed for ease, flavor, and healthier indulgence. Here’s why this vegan bundt cake will become your go-to holiday recipe:

• Wholesome & Healthier Ingredients: We believe delicious doesn’t have to mean unhealthy. This cake is crafted with thoughtful, wholesome ingredients like nutrient-rich whole wheat flour, heart-healthy extra virgin olive oil, unrefined coconut sugar, unsweetened cocoa powder, and, of course, a generous amount of fresh cranberries. These ingredients contribute to a cake that you can feel good about serving and eating.
• Incredibly Rich & Fudgy Texture: Despite its wholesome profile, this bundt cake delivers an intensely rich and decadent chocolate flavor. The texture is marvelously fudgy, almost brownie-like, with pockets of melty dark chocolate chips throughout each slice. The tartness of the cranberries perfectly balances the deep chocolate, creating a symphony of flavors that will delight your palate.
• Effortless One-Bowl Preparation: Say goodbye to mountains of dirty dishes! This recipe is a dream for busy bakers, coming together in a single bowl. You won’t need any fancy equipment—just a whisk and a bowl, making cleanup a breeze and the baking process stress-free.
• Perfect for Make-Ahead & Freezing: Planning ahead for the holidays is essential, and this cake is your perfect ally. It can be baked in advance, giving you more time to focus on other festivities. Plus, it freezes beautifully, allowing you to enjoy a slice of holiday cheer whenever the craving strikes, long after the celebrations are over.

A Closer Look at Key Ingredients

Choosing the right ingredients is key to achieving the perfect balance of flavor and texture in this vegan bundt cake. Here’s a deeper dive into some of the star components:

Whole Wheat Flour: While many cake recipes call for all-purpose flour, I often opt for whole wheat flour in my baking, especially for cakes and breads. In this particular chocolate cranberry bundt cake, the robust chocolatey flavor is so prominent that you genuinely won’t detect the whole wheat. It adds a lovely depth and nutritional boost without compromising on taste. If you prefer to use all-purpose white flour, be aware that it isn’t as absorbent as whole wheat flour. A 1:1 substitution may alter the consistency, so you might need to adjust the quantity slightly (start with slightly less and add more if needed) to achieve the desired batter thickness. I haven’t specifically tested this recipe with white flour, so proceed with a bit of caution.

Coconut Sugar: My preferred sweetener for most baked goods is coconut sugar. It boasts a rich, caramel-like flavor similar to brown sugar, but with the added benefit of being an unrefined sugar. You can typically find it in the organic or natural foods section of larger grocery stores. If coconut sugar isn’t readily available, fear not—brown sugar makes an excellent 1:1 substitute, imparting a similar moistness and depth of flavor to the cake.

Unsweetened Cocoa: The quality of your cocoa powder makes a significant difference in a chocolate cake. I’ve successfully made this cake using both Dutch-processed and natural unsweetened cocoa, and both yield fantastic results. Dutch-processed cocoa, which has been treated to reduce its acidity, typically produces a darker, richer-colored chocolate cake with a smoother, less bitter flavor. It’s often my go-to choice because it’s what I usually have in my pantry. Natural cocoa, on the other hand, is acidic and reacts with baking soda, contributing to a lighter color and a sharper, more intense chocolate flavor. Either will work beautifully, so use what you have!

Fresh Cranberries: These little gems are not just for a beautiful pop of festive color; their tartness is crucial. Fresh cranberries cut through the richness of the dark chocolate and cocoa, providing a wonderful burst of flavor that prevents the cake from being overly sweet. They truly elevate this bundt cake into a balanced and exciting holiday treat.

Dark Chocolate Chips: To achieve that wonderfully decadent taste and fudgy texture, dark chocolate chips are essential. For a truly vegan and dairy-free cake, ensure you select certified vegan dark chocolate chips. Many brands offer excellent dairy-free options now. If you’re not strictly vegan or dairy-free, feel free to use your favorite dark chocolate chips or even chopped dark chocolate chunks for an equally delicious result.

Step-by-Step: Crafting Your Chocolate Cranberry Bundt Cake

Creating this magnificent vegan chocolate cranberry bundt cake is surprisingly straightforward. Follow these simple steps for a perfect holiday dessert:

• Step 1: Combine Dry Ingredients. In a generously sized bowl, whisk together the whole wheat flour, coconut sugar, unsweetened cocoa powder, baking soda, kosher salt, and ground cinnamon. If your cocoa powder tends to be lumpy, a quick sift of all the dry ingredients before whisking will ensure a smooth, uniform batter. This initial step is key to even distribution of leavening agents and flavor.
• Step 2: Add Wet Ingredients. Create a well in the center of your dry mixture. Pour in the unsweetened nut milk (almond milk is a great choice), extra virgin olive oil, and vanilla extract. Stir gently with a spoon or spatula until all the dry ingredients are just moistened and well incorporated. Be careful not to overmix the batter; a few small lumps are perfectly fine and help keep the cake tender.
• Step 3: Fold in Berries & Chocolate. With a gentle hand, fold in most of your fresh cranberries and vegan dark chocolate chips into the batter. Folding rather than stirring vigorously helps prevent the fruit and chocolate from sinking to the bottom of the cake during baking and ensures an even distribution.
• Step 4: Prepare Pan & Batter. Pour the prepared batter into a thoroughly greased 10-cup bundt pan. For an extra touch of festive beauty, press some of your reserved cranberries (and perhaps a few chocolate chips) around the edges of the cake batter in the pan. This creates a lovely visual detail once the cake is baked and inverted.

• Steps 5 & 6: Bake and Cool. Bake your bundt cake in a preheated oven at 350°F (175°C) for approximately 45-50 minutes. You’ll know it’s perfectly done when a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs attached. Once baked, let the cake cool in its bundt pan for 10 minutes. This crucial step allows the cake to firm up slightly, making it easier to invert. After 10 minutes, carefully flip the cake out onto a wire rack to cool completely. Cooling on a rack ensures air circulation, preventing any sogginess.
• Step 7: Prepare the Glaze (Optional). For an extra layer of indulgence, prepare the optional chocolate glaze. In a small microwave-safe bowl, combine vegan dark chocolate chips and coconut oil. Microwave in short bursts (two 30-second intervals work well), stirring thoroughly after each interval, until the mixture is smooth and glossy. Pour this luscious glaze over your completely cooled bundt cake. You can serve it immediately for a warm, gooey topping, or allow the glaze to set for a firmer, polished finish.

Frequently Asked Questions About This Holiday Bundt Cake

To help you achieve the best results with your vegan chocolate cranberry bundt cake, here are answers to some common questions:

Can I use frozen cranberries instead of fresh?

While I’ve tested this recipe with frozen cranberries, I found that they sometimes resulted in a slightly undercooked texture around the berries due to the extra moisture they release. If fresh cranberries aren’t available, you absolutely can use frozen ones, but I highly recommend letting them thaw completely first. After thawing, gently pat them dry with a paper towel to remove any excess moisture. This step will help prevent the cake from becoming too wet in certain spots and ensure a more even bake.

What about using dried cranberries? Will that work?

I haven’t personally tested this recipe with dried cranberries, and I anticipate that it would significantly alter both the taste and texture of the cake. Fresh cranberries offer a distinct tartness that beautifully contrasts the rich chocolate. Dried cranberries, being dehydrated, are typically much sweeter and less tart. They also have a chewier texture compared to the soft burst of fresh berries. If you do experiment with dried cranberries, I would advise against pressing them into the top edges of the batter as suggested for fresh cranberries, as they are more prone to burning during baking.

How long should I let this cake cool before serving?

Proper cooling is vital for a bundt cake to maintain its shape and texture. I typically recommend letting the cake cool in the pan for 10 minutes after baking. This brief period allows the cake to firm up and pull away from the pan edges slightly, making it easier to release without breaking. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. It’s important not to leave it in the pan for too long after this initial cooling, as condensation can make the bottom of the cake soggy. Allow it to cool fully on the rack before glazing or slicing.

How do I store this vegan cranberry cake, and what’s its shelf life?

This delicious vegan cranberry bundt cake is best stored at room temperature in an airtight container. This will help maintain its freshness and moistness. When stored properly, it should remain fresh and enjoyable for 4-5 days. If you’ve added the chocolate glaze, make sure it has set completely before storing to prevent it from sticking to the container.

Can I freeze this dark chocolate cranberry bundt cake?

Absolutely! This cake freezes beautifully, making it an excellent option for meal prep or enjoying later. However, I highly recommend freezing the cake *without* the melted chocolate glaze on top. Once the cake has cooled completely, you can either wrap the entire bundt cake tightly in plastic wrap and then in foil, or slice it and layer individual slices between sheets of wax paper in an airtight container. When you’re ready to enjoy, simply defrost the cake at room temperature. Once thawed, you can then prepare and pour the fresh chocolate glaze over it, serving it as if it were freshly baked!

Expert Tips & Creative Substitutions for Your Bundt Cake

Elevate your baking and personalize this vegan chocolate cranberry bundt cake with these additional tips and ideas:

• Embrace the Cranberry Detail: I love to set aside a handful of fresh cranberries before baking to gently press into the batter around the edges of the bundt pan. This isn’t just for fun; it creates a stunning visual detail around the base of the cake once it’s baked and flipped out, adding to its festive appeal. This step is entirely optional, but highly recommended for presentation.
• Glaze Your Way: The rich chocolate glaze is a fantastic addition, enhancing both flavor and moisture. It’s optional, however, and you have flexibility in how you apply it. You can pour it over the entire cooled cake and let it set for a complete, glossy finish, or you can opt to drizzle it individually over each slice just before serving for a fresher, more immediate chocolate experience.
• Beyond the Glaze: For an extra special dessert experience, consider serving individual slices of this bundt cake with a dollop of homemade coconut whipped cream. A spoonful of tart cranberry compote or a scoop of your favorite vegan vanilla ice cream would also complement the rich chocolate and tangy cranberries beautifully, creating a truly memorable holiday treat.
• Bundt Pan Versatility: This recipe is designed for a 10-cup bundt pan. I often use a star-shaped pan during the holidays to give it an extra festive flair, but any 10-cup bundt pan shape will work perfectly. If your bundt pan is larger, you might need to slightly reduce the baking time, as the batter will spread thinner. Conversely, if your pan is smaller, you might have leftover batter or need to increase the bake time slightly.
• The Secret to Easy Release: A perfectly released bundt cake starts with meticulous greasing! Make sure to thoroughly grease every nook and cranny of your bundt pan, especially if it has an intricate design. Use a solid shortening or baking spray, ensuring complete coverage, then dust lightly with flour or cocoa powder for chocolate cakes to prevent sticking.
• A Year-Round Chocolate Delight: While the cranberries make this cake uniquely festive for the holidays, don’t feel limited! You can easily omit the cranberries entirely for a simply fudgy and delicious vegan chocolate bundt cake that can be enjoyed any time of the year. It’s a versatile base recipe that tastes wonderful on its own.

Explore More Festive Cranberry Desserts for the Holidays

If you’re a fan of cranberries and looking for more plant-based holiday inspiration, these other recipes are sure to delight:

• Cranberry Chocolate Chip Cookies: Indulge in soft, chewy almond flour cookies that are both grain-free and dairy-free, packed with the delightful combination of fresh cranberries and rich chocolate chips.
• Cranberry White Chocolate Rolls: Make your holiday brunch truly special with these decadent and delicious rolls, featuring tart cranberries perfectly complemented by sweet melted white chocolate.
• Cranberry Orange Thumbprint Cookies: These grain-free cookies boast a sugary coating and a luscious, bright cranberry-orange filling, offering a burst of festive flavor in every bite.

We truly hope you enjoy making and sharing this incredible vegan chocolate cranberry bundt cake! If you give this recipe a try, we’d absolutely love to hear your thoughts and feedback in the comments section below.

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