Chocolate Walnut Cranberry Cake Light
Indulge guilt-free with this light and wholesome Chocolate Walnut Cranberry Cake, a delightful fusion of rich cocoa, crunchy walnuts, and tangy dried cranberries. Made with nutrient-packed whole wheat flour, protein-rich Greek yogurt, and naturally sweetened with honey, this healthier cake strikes the perfect balance between decadent flavor and nourishing ingredients. The addition of optional dark chocolate chips adds an irresistible touch of indulgence, while the simple one-bowl mixing method makes this recipe as convenient as it is delicious. Ready in just 50 minutes from prep to plate, this moist and flavorful cake is perfect for health-conscious dessert lovers or a sophisticated teatime treat. Serve it as is or with a dusting of powdered sugar for a stunning finish!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Plain Greek yogurt (non-fat or low-fat)
- 0.75 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Milk (low-fat or plant-based)
- 0.5 cup Chopped walnuts
- 0.5 cup Dried cranberries
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the Greek yogurt, honey, vanilla extract, and the egg. Whisk until smooth.
Pour the yogurt mixture into the dry ingredients and mix gently. Gradually add the milk and stir until the batter is smooth and free of lumps. Do not overmix.
Fold in the chopped walnuts, dried cranberries, and dark chocolate chips (if using) until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely.
Slice and serve the cake as is, or dust with a light sprinkle of powdered sugar for extra flair. Enjoy!
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 78% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 462.5 g | 168% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 236.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 725 mg | 56% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3896 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
