Eggless Chocolate Cranberry Cake

by Pallavi Ahuja


  • 1 cup fresh Cranberries (you can use frozen ones, if fresh are not available)
  • 1 cup Brown sugar/White Normal Sugar
  • 2 tablespoon sugar for coating cranberries
  • 1 cup Milk
  • 1 cup Butter
  • a pinch of Salt
  • 1/2 tablespoon Baking Soda
  • 1 tablespoon Baking Powder
  • 1 tablespoon Apple Cider Vinegar
  • 4 tablespoon Cocoa Powder
  • 1-1/2 All Purpose Flour/Any Baking Flour


  1. Firstly, take a pan and put cranberries to it. Mix 2 tablespoon sugar and let it melt. This is to sweeten the tangy flavor of cranberries. When the sugar melts, cranberries get a thick puree kind of consistency. Switch off the flame.
  2. Take a bowl. Add butter and sugar. Use a cake beater to beat this mixture. Now add flour, cocoa powder, baking soda, salt and baking powder through a sieve, so that there are no lumps in the mixture.
  3. Beat the mixture again properly for about 2 minutes. Now add apple cider vinegar and milk. Vinegar helps in rising the cake even more. If the mixture is too thick, add more milk to it. Beat again well to make a good consistency batter which is not too runny.
  4. Pre-heat the oven to about 180° C temperature. Grease a baking tray with butter or oil. Set the cake batter into it. Add the cranberry puree layer on top of the batter. Spread it with the help of a spatula gently.
  5. Now keep the tray into the oven and bake it for about 35 minutes. Do the tooth pick test to check if the cake is baked completely. Once you take the tray out of oven, let it cool down and take out on a plate. There is no need for frosting for this cake, as the upper layer is of cranberries.