Vegan Chocolate Cherry Cake (Easy Recipe) (2024)

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This moist vegan chocolate cherry cake is a super easy and delicious sponge cake recipe that can be also baked in a loaf pan, on a sheet, or as cupcakes! Served with a scoop of vegan ice cream on top, you’ll quickly convince any skeptics with this stunning cake!

Vegan Chocolate Cherry Cake

Chocolate, cherries and ice cream – There’s almost nothing better like this incredibly delicious combination! If you love my Vegan Cherry Cheesecake Browniesor the popularGerman Mole Cake or Grandma’s Danube Wave Cake, you’ll also love this easy chocolate cherry cake! Most importantly, this recipe is really super quick and easy to make, so it’ll be surely become one of your new favorite go-to chocolate desserts!

Ingredients for this recipe

For the chocolate sponge cake you only need a few simplepantry staple ingredients that you may have already in your pantry anyway. Just mix everything together, add cherries and put it in the oven! Of course, you can also use other fruits if you want – here you can get creative!

All-purpose or spelt flour: or use gluten-free 1 to 1 baking flour instead. A mix of light flour and whole wheat flour also works well.
Cocoa powder: please use baking cocoa and not drinking chocolate!
Baking powder & baking soda: helps the cake to rise wonderfully!
Pinch of salt: to balance out the sweetness.
Sugar: I used a mix of raw cane sugar and coconut blossom sugar, but you can use any other kind of sugar you have on hand.
Cherries + their juice: Feel free to use other fruit (canned or fresh) and another fruit juice. Or just replace the juice with water or plant milk.
Vegetable oil: e.g. sunflower or canola oil or melted coconut oil. If you’re on a low-fat diet you could also replace some of the oil with unsweetened applesauce.
Vanilla extract: or ground vanilla for more flavor.
Apple cider vinegar: to make the leavening agents react better. However, you can also use another acid such as white vinegar or lemon juice.
Cornstarch: or try arrowroot starch.

How to make Vegan chocolate cherry cake

As always, I recommend checking out these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Prepare the cherries

Drain the cherries and reserve the juice. Then carefully mix the cherries with the cornstarch. Also, prepare your baking pan by lightly greasing the sides and lining the bottom with parchment paper.

Step 2: Make the batter

First sift the flour, cocoa powder, and baking powder into a large bowl. Then add baking soda, sugar, and salt and whisk together. In a measuring jar, whisk together cherry juice, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk or spoon until until just combined.

*Note: Do not stir the batter too long, otherwise the cake won‘t be fluffy, but rather dense.If you like, you can stir some vegan chocolate chips or chopped nuts into the batter.

Step 3: Pour the batter into the pan and bake it

Pour half of the batter into a prepared baking pan and spread half of the cherries on top. Then pour the rest of the batter on top and finally spread the remaining cherries on top. Bake the chocolate cherry cake in the preheated oven for about 50 minutes, or until a toothpick comes out clean. Then let cool completely.

Make your cake extra special!

Once your cake is done, remove it from the oven and let it cool completely. If you like, you can brush some cherry juice, liqueur or cherry compote on top. This adds not only more flavor to your chocolate cherry cake but it also helps the cake stay moist longer.

Finally, I like to decorate the cake with desiccated coconut and fresh cherries. However, feel free to do that however you like! Served with a scoop of vegan vanilla or coconut ice cream, it tastes even better – especially on warm days in the summer!

How can I store the cake?

It is best to store the chocolate cherry cake in an airtight cake box or another container in the refrigerator. This way it won’t dry out and will still taste delicious after 3-4 days. Remove the cake at least 20 minutes before you want to eat it or warm it in the microwave for a few seconds. This will make your piece of cake soft and fluffy again – just like freshly baked! However, leftover pieces can be easily frozen and thawed as needed.

This vegan chocolate cherry cake recipe is:

Quick and easy to make
Egg-less
Dairy-free (lactose-free)
Can be made gluten-free
Wonderfully chocolaty
Fruity and moist
Soft and fluffy
Totally delicious!
Perfect for any occasion!

More Vegan Chocolate Cake Recipes to try

Best Vegan Chocolate Cake
Vegan Chocolate Zucchini Bread
Moist Vegan Zucchini Brownies
Best Vegan Chocolate Banana Bread
Chocolate Peanut Butter Vegan Snickers Cake
Vegan Chocolate Banana Pancakes
Chocolate Raspberry Cake
Vegan Chocolate Banana Pancakes
Best Vegan Brownies
One-Bowl Vegan Chocolate Cake
Vegan Kinder Milchschnitten

If you try this vegan chocolate cherry cake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂

Author: Bianca Zapatka

This moist vegan chocolate cherry cake is a super easy and delicious sponge cake recipe that can be also baked in a loaf pan, on a sheet, or as cupcakes! Served with a scoop of vegan ice cream on top, you'll quickly convince any skeptics with this stunning cake!

4.88 von 8 Bewertungen

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Ingredients

2 cups (240 g) all-purpose or spelt flour or gluten-free flour*
6 tbsp (40 g) cocoa powder
1 ½ tsp (8 g) baking powder
1 tsp (6 g) baking soda or 2 tsp more baking powder
1 pinch of salt
¾ cup (150 g) sugar
1 cup (240 ml) juice from the cherries or sub water or plant milk
⅓ cup (90 g) vegetable oil e.g. sunflower or canola oil or melted coconut oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 (350 g) can of sour cherries 12.3 oz drained weight or use fresh cherries
1 tbsp cornstarch

To serve (optional)

desiccated coconut
cherries
vegan ice cream

Instructions

*Note: Be sure to check out the recipe video as well as the step-by-step pictures + tips at the top of the post!

Preheat the oven to 356 °F (180 °C). Lightly grease a 9-inch (22-24 cm) springform pan and line the bottom with parchment paper.
Drain the cherries well and reserve the juice. Then add the cornstarch to the cherries and gently toss to coat.
Sift the flour, cocoa powder, and baking powder into a large bowl. Then add baking soda, sugar, and salt and whisk together.
In a measuring jar, whisk together cherry juice, oil, vanilla extract and apple cider vinegar. Then pour it into the flour mixture and mix with a whisk or spoon until just combined (do not over-mix, or the cake will be dense).
Pour half of the batter into the prepared baking pan and spread half of the cherries on top. Then pour the rest of the batter on top and finally spread the rest of the cherries on top.
Bake the cake in the preheated oven for about 55 minutes, or until a toothpick comes out clean.
Remove from oven and let cool completely (if you like, you can brush some cherry juice, liqueur or cherry compote on top which helps the cake to stay moist longer).
Sprinkle the cake with desiccated coconut and garnish with fresh cherries. Serve with a scoop of vegan ice cream and enjoy!

Notes

Flour: Instead of all-purpose or spelt flour, you can use gluten-free 1 to 1 baking flour. A mix of light flour and whole wheat flour also works well. If using whole wheat flour only the cake may be too dense.
Oil-free: If you are on a low-fat diet, you could replace some of the oil with unsweetened applesauce.
Sugar: I used a mixture of raw cane sugar and coconut blossom sugar, but you can use any type of sugar. If using syrup, you should use a little less cherry juice.
Variation: Feel free to fold some vegan chocolate chips or chopped or nuts into the batter last.
Please read my blog post for more information about this recipe!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Vegan Chocolate Cherry Cake (Easy Recipe) (2024)

FAQs

Why is my vegan cake not fluffy? ›

CAKE NOT RISING

This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

Learn More Now ›

What is a Mary Jane cake? ›

Mar′y Jane′, Fooda small, round sponge cake, usually with a circular indentation on top, for topping with fruit, whipped cream, etc., and served as an individual portion.

See Details ›

Why are vegan cakes so crumbly? ›

There are a few reasons why your vegan cake might fall apart. One common reason is overmixing the batter, which can activate the gluten in the flour and create a crumbly texture. Not using enough liquid or fat can also result in a cake that falls apart.

Read The Full Story ›

Why is my vegan cake chewy? ›

After Googling I've found some things that may be the cause: Over mixed the batter (I thought I didn't but who knows) Didn't leave the milk+vinegar mixture long enough to curdle. I've also seen posts of people who recommend to add the vinegar right before your done with mixing.

Know More ›

What is the secret to a very fluffy cake? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Learn More Now ›

Why do vegan cakes need vinegar? ›

I know it may seem strange to add vinegar to baked goods, but just think of it as a chemical reaction. The baking soda in your recipe needs a little acid to help it start reacting (bubbling). That's why recipes will call for things like lemon juice or buttermilk.

Read The Full Story ›

Why is it called Elvis Presley cake? ›

Before it's served, you'll add a layer of cream cheese frosting and sprinkle candied pecans on top for some crunch. Internet lore would have you believe this pineapple-topped concoction was Elvis Presley's favorite cake, that he even asked his grandmother to make it for him as a kid.

Read The Full Story ›

Why is it called wife cake? ›

Another story tells of a dim sum chef's wife creating a pastry with wintermelon paste influenced by a recipe from her mother's family. The new pastry was found to taste better than the dim sums that were being sold in teahouses, and the chef proudly told everyone it was made by his wife, hence it was named "Wife Cake".

Get More Info Here ›

What is a Sally Ann cake? ›

Sally Ann—Vanilla cake filled with vanilla whipped icing and iced in chocolate buttercream. Mary Ann—Chocolate cake filled with vanilla whipped icing and iced in chocolate buttercream with a star of vanilla whipped icing on top.

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What to avoid when baking vegan? ›

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

Why does my vegan cake taste bitter? ›

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Are vegan cakes healthier than normal cakes? ›

Some health benefits of choosing vegan cakes over regular cakes include: Plant-based products are healthier. Animal fats are definitely unhealthy and responsible for diseases such as diabetes, hypertension, etc. Plant-based fats have no cholesterol which is much healthier for you.

Find Out More ›

What does apple cider vinegar do in vegan cakes? ›

In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties.

Get More Info ›

Should a vegan cake be refrigerated? ›

Yes! I do recommend that you store any uneaten cupcakes or cake in an air tight container, and in the refrigerator.

Learn More Now ›

Do vegan cakes taste different? ›

While some may worry about taste and texture when it comes to plant-based baking, rest assured vegan cakes can be just as moist and flavourful as conventional recipes – plus, they come with all the benefits of being cruelty-free.

Get More Info Here ›

Why is my cake dense and not fluffy? ›

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Read On ›

Why didn't my eggless cake rise? ›

You used too much fat. Fats such as oil or vegan butter help to make cakes soft and moist but you can have too much of a good thing! If you use too much fat, the batter will be too heavy to rise and your cake will end up flat and greasy.

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