The Perfect Chocolate Cake
The cherries inside this vegan cherry chocolate cake make the crumb so moist and I love it. This is not a vegan black forest cake.
The melted chocolate on tops works well in this recipe too. You can never have too much chocolate!
If you prefer raspberries to cherries, check out my vegan chocolate raspberry cake.
Prefer To Watch Instead?
You Should Make This Cake Because It Is:
- Chocolatey and so soft
- Fruity and flavourful
- Super easy to make
- Moist and fluffy
- Completely dairy-free
- So tasty
Ingredients For This Recipe
- Fresh cherries - don't use frozen cherries for this recipe.
- Soy milk
- Apple cider vinegar - for the buttermilk.
- All-purpose flour
- Cocoa powder
- Light brown soft sugar - this helps to get the cake a softer texture.
- Baking powder
- Baking soda
- Salt
- Canola oil
- Vanilla extract
- Cornstarch - coat the cherries in this before it enters the batter.
- Vegan chocolate chips
- Coconut oil - helps the chocolate to melt better.
How To Make Cherry Chocolate Cake
Step-By-Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Grease two baking tins with vegan butter.
2: Make the vegan buttermilk and let it curdle.
3: Squash the fresh cherries and save the juice separately.
4: Combine the dry ingredients in a mixing bowl.
5: Add in the wet cake ingredients and fold into a batter.
6: Mix the cornstarch with the crushed cherries.
7: Fold the cherries into the batter.
8: Pour the batter into the prepared tins and bake.
9: Let the cakes cool in the tins.
10: Make the chocolate topping and then pour it over the cakes.
Tips For Making Cherry Chocolate Cakes
Stop The Cherries From Sinking
To stop the cherries from sinking to the bottom of this cake, I always cover them in cornstarch before adding them to the chocolate batter, which I find to be very helpful and useful.
The cornstarch helps the cherries to stick to the cake batter and therefore, they don't slip through.
Use Fresh Cherries
Using frozen cherries inside a cake batter such as this one can create a mushy texture which isn't the nicest.
Customisations & Substitutions
Add some extras. After I've folded my cake batter, I often add some extra chocolate chips to or or even nuts such as, chopped hazelnuts.
How To Store Vegan Chocolate Cakes
Store these chocolate cakes at room temperature for three days or inside your fridge, also for up to three days. No matter where you choose to store the cakes, make sure that they are sealed in an airtight container.
More Chocolate Recipes
Single Serve Double Chocolate Chip Cookie
Print
Soft Vegan Cherry Chocolate Cake
- Total Time: 30 minutes
- Yield: 2 Cakes 1x
- Diet: Vegan
Description
This vegan cherry chocolate cake might be the most yummy chocolate treat you've ever had. The fresh cherries add a welcome sweetness too.
Ingredients
For the cake batter:
- 160g fresh cherries
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 180g all-purpose flour (sifted)
- 20g cocoa powder
- 150g light brown soft sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
For the chocolate glaze:
- 150g vegan chocolate chips
- 1.5 Tablespoons coconut oil
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm cake pans with vegan butter. Set aside.
- Pit your cherries and remove the stalks.
- Squash them with a fork or potato masher until the juices are released. Pour the cherry juice into a separate glass and set the crushed cherries aside for later.
Make the cakes:
- Start by creating vegan buttermilk. Mix soy milk and apple cider vinegar then let it curdle for 8 minutes. Weigh out all the other ingredients in the meantime.
- To a mixing bowl, add the all-purpose flour, cocoa powder, light brown sugar, baking powder, baking soda and salt. Combine well.
- Add the vegan buttermilk to the dry mixture, along with the canola oil, vanilla extract and the juices from the cherries. Fold the batter until all the flour is mixed in.
- Toss the cherries in the cornstarch then fold them into the cake batter.
- Pour your chocolate cherry cake batter into your greased cake tins equally. Bake them in centre of your oven for 20 minutes. A skewer will come out clean when they’re done.
- Give the two baked cakes time to cool for at least 15 minutes. After that, transfer them over to a cooling rack.
Make the chocolate topping:
- Melt the vegan chocolate chips with the coconut oil until smooth using the double-boiling (bain-marie) method.
- Pour the chocolate over the two loaf cakes. Serve melty or place it in the fridge so that the chocolate can set.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Cherry Chocolate Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 277
- Sugar: 23 g
- Sodium: 263.3 mg
- Fat: 12.6 g
- Carbohydrates: 40.3 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: vegan chocolate, vegan cake, vegan chocolate cake, vegan foodie, vegan dessert, vegan treats
Keri says
Loving this treat!
★★★★★