Double Chocolate Cranberry Cake with Chocolate Ganache (GF Vegan) | The Rocks and Dirt Bakery

Ingredients

• ⅓ cup plus 1 tbsp avocado oil or other neutral oil such as grape seed oil
• ¾ cup coconut sugar
• 2 vegan eggs ( I recommend Bob’s red mill vegan egg replacer) or 2 medium eggs
• 1 tsp vanilla extract
• ⅔ cup plain unsweetened diary free yogurt or Greek yogurt
• 1 tbsp apple cider vinegar
• zest of 2 oranges, organic if possible if making orange chocolate variation
• ¾ cup ivory teff/teff or buckwheat flour
• ¼ cup coconut flour
• ⅓ cup tapioca starch
• ½ cup cocoa powder (unsweetened)
• 1 tsp baking soda
• 1 tsp baking powder (aluminum free)
• 1 tsp guar gum
• ½ tsp sea salt
• pumpkin seed meal or almond meal for dusting bundt pan
• 1 heaping 1/3 cup white chocolate chips (omit for orange variation)
• 1 cup fresh or frozen cranberries
• 100 ml canned coconut milk
• ⅓ cup dark or bittersweet chocolate chopped or chocolate chips
• 1 tiny pinch fine sea salt
• ⅓ cup coconut butter
• 2 ½ tbsp freshly squeezed orange juice
• 2 tbsp maple syrup or raw honey
• ¼ tsp vanilla extract