Chocolate Pecan Cranberry Coffee Cake | Oregonian Recipes

Ingredients

• 1/2 cup dried cranberries
• Zest and juice of a medium organic orange
• 3/4 cup pecans, roasted and cooled, coarsely chopped (see notes)
• 1/4 cup rolled oats, toasted and cooled (see notes)
• 1/2 cup organic whole cane sugar, ground in a blender until powdered
• 2 tablespoons mild tasting extra-virgin olive oil
• 2 tablespoons vegan chocolate chips
• 1 cup organic all-purpose flour
• 3/4 cup organic whole wheat pastry flour
• 1/4 cup Dutch-process cocoa powder
• 1/3 cup organic granulated sugar
• 1 teaspoon aluminum-free baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 cup plus 1 tablespoon mild tasting extra-virgin olive oil
• 3/4 cup pure maple syrup, Grade B or dark amber
• 3/4 cup any nondairy milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon pure orange oil (optional)
• 1/3 cup vegan chocolate chips
• 1-1/3 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons Dutch-process cocoa powder
• 2 tablespoons plus 2 teaspoons boiling water
• 1 teaspoon pure vanilla extract