Coconut Cake Bread


For the Cake

1 cup almond milk

2 carrots, peeled and finely grated (2 cups)
¾ cup chopped fresh or frozen cranberries
(3 Oz.) plus 2 tablespoons for topping

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


½ cup vegan chocolate chips

2 tablespoons Almond milk

1/4 cup diced pistachios

For the Cake

Preheat your oven to 350, then spray 10" Bundt pan with nonstick baking spray.

In a bowl, mix milk, carrots, cranberries, maple syrup and vinegar.

In a separate bowl, mix cornmeal, whole wheat flour, baking powder, cinnamon and salt.

Add dry mixture to the wet mixture and stir to mix well.

Pour batter into the prepared pan and bake for 1 hour until a toothpick inserted in the center comes out dry.

Place cake onto a cooling rack to cool for 5 minutes, then remove cake from pan to cool completely.

For the Chocolate Ganache Frosting

Pour about 1 inch of water into a saucepan, bring to a boil, then lower the heat to a simmer.

Place a mixing bowl over the saucepan, add chocolate chips and allow them to melt gradually.

When chocolate is completely melted, add milk and mix well using a whisk or spatula, then remove from heat.

Pour chocolate sauce over the cake and allow it to drip down the sides.

Sprinkle cranberries and pistachios on top of cake, then chill for 30 minutes before serving. Enjoy!

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