Photo: David Holifield
Chocolate Cranberry Breakfast Cake
16 ingredients
20 min + 35 min
16
openrecipes
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Estimated Nutrition (whole recipe, rough)
1405
Calories
30g
Protein
54g
Fat
202g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| Cranberry | 1 cup raw (100g) | 46 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup Medjool Dates, Chopped And Pitted
- 1 cup Water
- ¾ teaspoons Baking Soda
- ¾ cups Whole Wheat Flour
- ½ cups Oat Flour
- ¼ cups Unsweetened Cocoa Powder (not Dutch-process)
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Vanilla
- ½ cups Almond Milk
- 2 whole Very Ripe Bananas, Mashed
- 2 Tablespoons Olive Oil
- 1-½ Tablespoon Peanut Butter (or Other Nut Butter)
- ¼ cups Chocolate Chips
- ½ cups Cranberry Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes