Dark Chocolate Cranberry Coffee Cake
Yields: 9 slices
With its tangy cranberries, decadent dark chocolate chunks, and cozy cinnamon streusel topping, this wholesome coffee cake is great for holiday breakfasts and brunches! Leftovers will stay fresh for at least 4 days if stored in an airtight container in the refrigerator.
  • for the topping
  • ½ cup (60g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp ground cinnamon
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 2 tbsp (30mL) maple syrup, room temperature
  • for the cake
  • 1 ¾ cups (210g) whole wheat pastry flour or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 tbsp (15mL) vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • 1 ½ cups (160g) fresh whole cranberries
  • 12 pieces (40g) GREEN & BLACK’S ORGANIC 70% Dark Chocolate, finely chopped
  1. Preheat the oven to 350°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside.
  3. To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the cranberries and dark chocolate.
  4. Spread the batter into the prepared pan, and sprinkle the crumb topping over the batter. (The crumb topping tends to clump, so try to break it up into small chocolate chip-sized pieces.) Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before slicing and serving.
Notes: I highly recommend fresh cranberries! Frozen will work as well. If you must use dried, then hydrate them first so that they don’t dry out the cake. Add the dried cranberries to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the dried cranberries sit and absorb moisture for at least 20 minutes or until you’re ready to add them to the batter. Drain them completely before folding into the batter.

The whole wheat pastry flour in the cake gives it a lighter texture and crumb. The topping doesn’t need that lighter texture, hence the regular whole wheat flour. You can easily substitute one for the other, if you desire. White whole wheat flour may be substituted as well.

For a gluten-free version, use the following: {for the topping} ½ cup (60g) millet flour; {for the cake} 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 ¼ teaspoons xanthan gum.

Coconut oil may be substituted for the butter in a pinch, although butter will yield a better texture in the crumb topping.

Any milk may be substituted for the nonfat milk.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/11/15/dark-chocolate-cranberry-coffee-cake/