Double Chocolate Cranberry Loaf with Ganache (No Eggs!)

Double Chocolate Cranberry Loaf with Ganache (No Eggs!)

This Double Chocolate Cranberry Loaf with Ganache is a show-stopping dessert that's sure to impress. Gluten free, dairy free, and egg-free, this moist and rich cake is packed with chocolate chips, and tart cranberries covered in a silky dark chocolate ganache. Perfect for holiday gatherings, it's an easy-to-make, crowd-pleasing treat that will have everyone asking for seconds!

4 from 1 vote

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Equipment

oven
standard loaf tin

Ingredients

¾ cup sweetener of choice
2 flax eggs
1 tbsp vanilla extract
¾ cup milk of choice
½ cup apple sauce
½ cup olive oil
2 tbsp orange juice
1¾ cups Nature’s Path Organic Gluten-Free All-Purpose Flour
½ tsp xanthan gum
¼ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp ginger
½ tsp salt
1 cup frozen cranberries whole
1 cup chocolate chips
½ cup walnuts chopped

Chocolate Ganache Ingredients

140 grams dark chocolate chips
½ cup milk or cream of choice
optional garnishes:
fresh cherries strawberries and cranberries
sprigs rosemary
powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350d. Spray a standard loaf tin with cooking spray and place a sling of parchment paper into the pan for easy removal.
Prepare flax eggs by combining 2 tbsp ground flax and 5 tbsp warm water into a small bowl. Whisk to combine and set aside to gel for 10 minutes.
Add sweetener, milk, apple sauce, olive oil and vanilla to a bowl and whisk vigorously to combine. Add orange juice and flax egg and whisk again.
In a seperate bowl whisk together the dry ingredients. Add dry to wet and stir using a spatula.
Add in frozen cranberries, chocolate chips and walnuts. Stir to combine.
Pour into the prepared pan and bake for 50-55 minutes OR until a toothpick comes out clean. Do not over bake!
Place on a wire rack to cool for 10 minutes before lifting the loaf out. Let the loaf cool completely before frosting..
To make the ganache add chocolate chips and milk into a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Should only take 60 seconds. Stir the mixture until glossy and smooth.
Set the ganache off to the side at room temperature. It will stiffen up slightly. Once cake has cooled, pour ganache on top and decorate as desired!

Notes

Gluten-Free All Purpose Flour

Find the recipe on the Nature's Path website also!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.