Chocolate & Cranberry Holiday Wreath Cake

During the holiday season, cranberries always seem easy to find. They appear in grocery stores displays and are readily available at farmers’ markets. So, for this Kitchen Craft for Allergic Living, we are going to be giving cranberries the seasonal attention they deserve.

Introducing, our Chocolate & Cranberry Holiday Wreath Cake!

If you’ve previously made my Sugar-Coated Cranberries recipe, you already know how festive and flavorful cranberries can be. In this latest Kitchen Craft, we will highlight cranberries in two ways.

First, we’ll cook them into a tart, yet sweet jam. Then, those little red berries – preferably my sugar-coated version – will be used to top off the cake. This glistening garnish will transform a simple cake into a holiday centerpiece.

As a smaller 2-layer cake, this dessert is just the right size for cozy winter gatherings or for dinner with your immediate family. Those you’re serving will notice right away that this festive cake is topped with a striking green wreath of fresh rosemary and sparkling red sugar-coated cranberries.

Cranberry Jam Center

Inside, the cake consists of two layers of chocolate cake, and in-between the layers is a thin layer of homemade cranberry jam. Visually, this adds a lovely contrast to the dairy-free ‘cream cheese’ frosting. As for the taste, this sublime jam elevates the chocolate cake into something truly celebratory.

Best of all, this Kitchen Craft dessert is intentionally inclusive. I’ve created it to be free from the top 9 allergens and gluten-free.

If you’re pressed for time, as many of us are during the holiday season, feel free to substitute my chocolate cake recipe for your favorite allergy-friendly chocolate cake mix or recipe. To simplify the process even more, consider preparing the cranberry jam and the sugared cranberries for the garnish in advance.

I hope this festive cake inspires your creativity – and stay tuned to see what our next Kitchen Craft will be!

Chocolate & Cranberry Wreath Cake

Makes: 1 6-inch, 2-layer cake, 8 slices
Free of: Top 9 allergens and gluten

Ingredients for Chocolate Wreath Cake

The Cake

1 1/3 cups (210 g) gluten free flour (e.g. Better Batter)
1 cup granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
1 tsp white vinegar
1/3 cup vegetable oil
1 cup warm water

Cranberry Jam Filling

12 oz bag fresh cranberries
1 cup granulated sugar
1 tbsp lemon juice

Vegan ‘Buttercream’ Frosting

8 oz dairy-free cream cheese (e.g. Violife)
8 tbsp dairy-free, soy-free margarine (e.g. Violife or Earth Balance)
1 tsp pure vanilla extract
2 tsp cornstarch
4 cups powdered sugar

Wreath Decoration

1 bundle fresh rosemary
Fresh cranberries
Water
Granulated sugar

Tools

Small saucepan
Immersion blender or wire masher
Jar with lid
2 round cake pans, 6-inch size
Parchment paper
Whisk
Large mixing bowl
Electric or stand mixer
Plastic wrap
Serrated knife
8-inch circular cake board
Standard kitchen spoon
Piping bag with round piping tip (star tip)
Angled frosting spatula
Food-safe twine or thin wire (optional)

Instructions for Chocolate Wreath Cake

Cranberry Jam Filling

Preferably the night before making the cake, prepare the cranberry filling. This gives it enough time to thicken and prevents the filling from melting into the cake (from not being cooled).
Begin by washing and drying the fresh cranberries. Place cranberries, sugar, and lemon juice into a small saucepan. Stir to combine, then cook over medium heat until the berries burst and the mixture thickens.
Carefully use an immersion blender or wire masher to reach your desired texture. Wire mashers result in a chunkier jam while an immersion blender gives the jam a smoother texture.
Turn off the heat and allow the cranberry filling to cool completely, Once cooled, transfer the jam into an airtight jar until you are ready to use.

Cake Layers

Begin by placing the cream cheese (for frosting) on the counter to soften to room temperature.
Preheat oven to 350 degrees F. Line two 6-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cornstarch, cocoa powder, baking soda, and salt.
Add the vanilla extract, white vinegar, and vegetable oil. Pour warm water overtop, and whisk gently until the batter is blended. Be careful not to overmix.
Evenly divide the cake mixture into the pans. Lightly tap each pan on the counter to help the batter evenly settle.
Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before assembling.

Frosting Cake Layers

As the cake cools, prepare the frosting. In a large bowl, use an electric hand mixer or stand mixer to whip the softened cream cheese, margarine, vanilla, cornstarch, and powdered sugar until light and fluffy.
Cover bowl with plastic wrap and refrigerate for at least 15 minutes to firm up the frosting.
If needed, level the top of the cakes with a serrated knife for an even surface. Smear a small amount of frosting in the center of the cake board. Place the first cake on the board.
Scoop a thin layer of cranberry jam onto the center of the cake, spread it gently with the back of kitchen spoon. Leave space around the cake’s edge to prevent overflow, especially when cutting.
Fill a piping bag with frosting and pipe a barrier around the cake’s outer edge to keep the jam from oozing out.
Place the second cake layer upside down on top of the first. This will give the cake a flat, smooth surface for frosting.
Using an angled spatula, frost a thin coat of frosting over the entire cake. Refrigerate for approximately 15 minutes to set and then finish frosting the cake.

Decorating Chocolate Wreath Cake

To create the wreath, carefully lay sprigs of fresh rosemary on top of the cake in the shape of a wreath. Or, use food safe twine and or thin wire to connect the rosemary so the wreath can be placed on or off.
Add my Sugar-Coated Cranberries or fresh cranberries along the rosemary wreath. For a beautiful finishing touch, pipe frosting stars or place cranberries around the base of the cake.

Related Recipes:
Ashley’s Sugar-Coated Cranberries
Pies, cookies and gingerbread: Allergic Living’s list of holiday dessert recipes
Allergy-Friendly Holiday Recipes – full list

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.