Chocolate-Walnut-Cranberry Cake

• 1 2/3 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup Dutch process cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup applesauce
• 1/2 cup plain soy milk
• 1/4 cup canola oil
• 1 cup sweetened dried cranberries
• 1/2 cup chopped walnuts, toasted
• Cooking spray
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
3. Bake at 350u0b0 for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

flour, sugar, dutch, baking powder, baking soda, salt, applesauce, soy milk, canola oil, cranberries, walnuts, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-walnut-cranberry-cake (may not work)