Cacao Cranberry Loaf

Our resident nutritionist/food guru Jacqui is back with the perfect recipe to kick us into Spring!

For me, as Spring rolls around I come out of hibernation. I like to entertain a little more and enjoy our beautiful Brisbane Spring weather with friends outside. Whether it be a picnic or watching the sunset from my balcony - this is probably one of my favourite sweet loaves (besides banana bread) to make when having people over for a treat. The loaf is light, and the ricotta whip is airy and fluffy. 

I love baking with spelt flour, not only is it high in fibre but it is more easily digested than wheat flour, but it has a mildly sweet and nutty flavour perfect for sweet treats!

Cacao Cranberry Loaf, served with ricotta maple whip

Makes 12 slices
Takes 1 hour
Gluten Free, Dairy Free, Vegan

What you’ll need for the loaf

• 1/3 cup raw cacao powder

• 1 3⁄4 cup whole spelt flour

•  1⁄2 teaspoon baking soda

• 1 teaspoon baking powder

• Pinch salt

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 1⁄2 cup dried cranberries

• 1⁄2 cup crushed walnuts

• 2 eggs

• 400ml coconut milk

• 1⁄2 cup pure maple syrup

What you’ll need for the whip

• 200g ricotta

• 1 tablespoon pure maple syrup

• 1⁄2 teaspoon vanilla

• Pinch cinnamon

The nitty gritty

1. Preheat the oven to 170 degrees fan force.

2. Line a loaf tin (22cm x 15cm) with baking paper.

3. In a bowl whisk eggs, coconut milk and maple syrup. Stir in salt, baking soda, baking powder,

   cinnamon and vanilla.

4. Whisk in cacao until combined and no lumps form. Slowly fold in spelt flour till a smooth batter forms.

5. Stir in the crushed walnuts and dried cranberries.

6. Spoon loaf batter into tin and bake for 1 hour or till skewer comes out clean.

7. While loaf is in the oven, prepare the ricotta icing.

8. In a stand up mixer with whisk attachment, combine all ricotta icing ingredients till smooth.

9. Once the loaf is cooled, spoon a generous amount of ricotta icing on top and serve.

Image credit: Grace Elizabeth Images