This post may contain affiliate links
Jaw dropping is welcome here folks! This Chocolate Cranberry Loaf is beautiful, delicious and quite addicting. As a recipe developer and food photographer, I often have to make a recipe more than once to perfect it and feel confident about others trying it and this loaf cake was an absolute pleasure to have around the house in excess. It tastes so decadent but is made with beautiful whole ingredients that make you feel good about serving it to others and having a second slice!
I’ve baked with many different gluten-free flours before, but I can honestly say that the new Gluten-Free All-Purpose Flour from Nature’s Path Organic. is one of the very best! Blended with the best organic ingredients, and certified gluten-free. It’s ideal for all recipes that call for “all-purpose flour” yet it’s gluten-free and organic! It’s so easy to get a moist cake with exceptional results when using this wholesome oat flour flavour. Bakers Tip: Add xanthan gum (a binding agent for structure and elasticity) for best results when replacing wheat flour in recipes. If you’re in Canada and looking for a great high-quality gluten-free flour, I recommend Anita’s Organic Mill. It’s the perfect centrepiece for your holiday dessert table, but you better be fast grabbing a slice because it won’t last long.
Follow these instructions and you’ll have a lineup at your door for a slice of this heaven!
Start by preheating your oven to 350°F and preparing your loaf tin with cooking spray and parchment paper for easy removal. Mix your flax eggs and set them aside to gel. Combine the sweetener, milk, apple sauce, olive oil, and vanilla in a large bowl, whisking until smooth. Add the orange juice and flax eggs, and whisk again. In a separate bowl, combine the dry ingredients; gluten-free flour, xanthan gum, cocoa powder, baking powder, baking soda, ginger, and salt. Slowly add the dry mixture to the wet ingredients, stirring until just combined. Fold in the cranberries, chocolate chips, and walnuts, then pour the batter into your prepared pan. Bake for 50-55 minutes or until a toothpick comes out clean.
While the cake bakes, prepare the ganache by melting dark chocolate chips with your choice of milk or cream in the microwave. Heat in 30-second increments, stirring in between, until smooth and glossy. Let the ganache cool slightly at room temperature. Once the cake is fully cooled, drizzle the ganache over the top and decorate with your favourite garnishes like fresh berries, cherries, or a sprinkle of powdered sugar.
The combination of olive oil, apple sauce, and the right balance of dry ingredients ensures that this chocolate loaf cake stays incredibly moist. The cranberries add a juicy burst of flavour, while the ganache on top keeps the cake from drying out, even after a few days.
Ganache is a luxurious mixture of chocolate and cream, used as a glaze, icing, or filling for pastries and cakes. It has a rich, smooth texture that elevates any dessert it’s paired with. In this recipe, ganache is poured over the chocolate loaf cake, adding an extra layer of decadence. It’s simple to make but adds a professional touch to your baked goods, making them look and taste like they came from a high-end bakery.
You might be surprised to know that there isn’t a huge difference between the two. At first glance, it’s mostly the shape and the type of pan used. Cakes are typically round or square and baked in a cake pan, while loaves are baked in a rectangular loaf pan, giving them a more elongated shape. Texture-wise, loaf cakes like this one tend to be denser and a little more bread-like, which makes them perfect for slicing.
The flavours and ingredients can be similar, but the presentation and texture make loaf cakes a versatile option for desserts or snacks. Also somehow, it just feels more socially acceptable to eat a chocolate loaf cake anytime versus baking a double decker cake and enjoying it as a snack – why? I don’t know!
Make sure you leave a comment and rating below! Check out these other deliciously chocolatey recipes before you go.
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
2 Responses
I used granulated monk fruit and it never seemed to dissolve, then the batter looked curdled but still seemed ok. I had 2 different “loaf” tins and since it said standard, I thought that meant the smaller sized one 8.5×4.5. I doubled this recipe and it gave me 2 loaves and 1 mini and I still discarded some batter. I cooked it for well over 1 hour and once cooled, 1 cake sunk due to it being totally raw in the center. The toothpick had come clean the previous night. I had to cut out over half the cake and discard it. The rest of the cakes taste great but it would have been better in the larger of the loaf tin 5×9. Maybe specify what size to help with confusion
Hey Angela, thanks for your feedback and for sharing your modifications. I appreciate you taking the time to rate and reivew