On July 4th, I took a few bites of a scrumptious cherry chocolate cake made by one of my favorite relatives. I asked for the recipe, and my heart sunk a little when I found out that her secret ingredients were a box of devil’s food cake mix and canned cherry pie filling.
A month and a half later, I bought a massive bag of dark red cherries, made a couple of amazing cherry arugula salads, and wanted to make a dessert with the rest. Memories of my cousin’s cherry chocolate cake came back to me and wondered if I could make a healthier version. I was sort of buttered out after eating this entire blackberry peach galette, so I searched around for a vegan chocolate cake recipe. The first page of google results contained several references to Moosewood Restaurant’s recipe, and lots of raving reviews. The recipe has a lot going for it: it’s vegan, easy to make, and doesn’t require any unusual ingredients. I was sold.
I swapped whole wheat pastry flour for the all-purpose flour, added a bit of almond extract in place of some of the vanilla extract and mixed in over a pound of cherries. Pouring in the apple cider vinegar felt like performing a chemistry experiment. The batter foams up! Once the cake cooled, I iced it with pure semi-sweet chocolate and sprinkled it with powdered sugar. I brought the cake to breakfast club and my friends loved it!
Vegan Cherry Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 9" cake 1x
- Category: Dessert
This decadent chocolate cherry cake is made healthier with whole wheat flour and fresh cherries. It’s vegan, too, but you don’t have to tell!
- 1 ½ cups whole wheat pastry flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 scant cup raw (turbinado) sugar
- ½ cup melted coconut oil or quality vegetable oil
- 1 cup coffee (I mixed one packet of Starbucks VIA instant coffee with cold filtered water, you could also just use 1 cup of cold water)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons cider vinegar
- 1 ¼ pound dark cherries (roughly enough cherries to cover the bottom of your cake pan)
- Preheat the oven to 375 degrees Fahrenheit.
- Pit the cherries. I invested in this cherry pitter and it makes pitting cherries about as easy as it can be.
- Line the bottom of your pan with parchment paper. I used a 9 inch non-stick springform pan, which made removing the cake a cinch.
- Whisk together the flour, cocoa powder, baking soda, salt, and sugar directly into the cake pan.
- In a measuring cup, measure and mix together the oil, cold coffee (or cold water and Starbucks VIA), almond extract and vanilla extract.
- Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk until it is smooth.
- Add the vinegar and stir quickly. You will see pale swirls in the batter as the vinegar reacts with the baking soda. Stir just until the vinegar is evenly distributed throughout the batter.
- Mix in your cherries with minimal stirring. I poked the cherries down into the batter with my finger.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
Adapted from Moosewood Restaurant.
▸ Nutrition Information
Chocolate Icing Ingredients:
- 1 cup semi-sweet chocolate chips (I used Ghirardelli 60% cacao dark chocolate chips but seek out dairy-free if you want the cake to be totally vegan)
- 1 to 2 tablespoons hot water
- 1/2 teaspoon vanilla extract
Notes on the chocolate icing:
Moosewood’s glaze calls for 3/4 cup water, but I found that to be way too much. Instead of using a double boiler and diluting the chocolate with so much water, I microwaved the chocolate chips in twenty second intervals, stirring after each. I thinned the chocolate with just a little bit of very hot water, and mixed in 1/2 teaspoon vanilla extract. It’s as easy as icing gets, and the dense chocolate flavor suits the cherry chocolate cake nicely. Top with a dusting of powdered sugar for a pretty effect.
WARNING: Don’t let your dog near this cake! I stepped outside for one hot minute and came back inside to find Cookie nose deep in chocolate cake. A very nice woman in poison control told me to feed Cookie a tablespoon and a half of hydrogen peroxide. Let’s just say that this cake didn’t look so appetizing the second time around. Fortunately, Cookie was just fine. Bad dog!
oh my the dog! but the cake looks so good! Hugh is a big breakfast sweets guy, and I think this would go over quite well. I have a tough time baking with no egg at all, as I always end up with a mess of crumbles, but I’ll consider it ;)
Please do consider it, Sara! I’ve made two of these cakes and neither was crumbly. My friends had no idea it was vegan. :)
A quick note on dogs eating chocolate. It is best to call your vet as soon as possible. The proper amount of hydrogen peroxide for your dog is determined by its weight and that is “if” your dog needs to cough up at all.
Too much hydrogen peroxide can do damage to their esophagus.
I’ve learned from experience.
This cake looks and sounds absolutely phenomenal!! I love chocolate and cherries together, and Moosewood recipes are always a great basis on which to put your own spin. I’m glad to hear/read that Cookie was alright after eating some of the cake – it’s good to know that hydrogen peroxide is a safe and effective remedy for canines who consume chocolate.
Hello from TX! I just found your blog a few weeks ago and have enjoyed reading your posts! This cake looks amazing and it has jumped to the top of my baking to do list :)
P.S. I feel your pain when it comes to the heat.
Hi Claudia, thanks so much for commenting! Please let me know how your cake turns out if you get around to baking it. I’m so ready for cooler weather, aren’t you?
Hi Kate! I did baked the cake yesterday for a BBQ and it was a hit! Thanks for a great recipe. Oh and yes, I am definitely ready for some cooler temps. Even the low 90s would be welcome :)
I have this in the oven now but just realized I forgot to add the apple cider vinegar! Just curious – what does the vinegar actually do to the batter?
Hi Vivien, how did it turn out? It helps activate and make it fluffy.
We didn’t like it :/ I’m sure I did something wrong besides forget the apple cider vinegar, but it was really lacking in flavor.
This turned out great. I have shared it with my friends aswell. Great collection of recipes cookie and Kate. I Enjoy your recipes.
your gay u la
I don’t know much about vegan baking but I sure do know that chocolate and cherries are a perfect combination :)
Great photos! This cake looks awesome.
Oh wowwww, this is the most gorgeous cake ive seen in a while. Its just stunning and i bet taste FABULOUS. Massive thumbs up on healthifying the box-mix recipe, it really looks just perfect! :)
Thanks, Sasha! It’s truly a delicious cake. You should try it!
what a beautiful cake! i have baked similar vegan cakes before and love them! will have to try chocolate and cherry :)
Follow Your Own Way
this cake looks so moist and perfect. i’m not a fan of chocolate cake, but i might try this one with those juicy cherries if i can find some time before they go out of season. beautiful photos.
Wow, this looks amazing! Is Cookie okay after her chocolate experience?
Yes, she’s fine! Thank you for asking. I acted quickly so I think she got it out of her system before the chocolate could affect her. I’m thankful that she’s such a healthy little dog!
Maria @ Scandifoodie
Such a gorgeous cake! I can imagine how delicious cherries and chocolates would be ;-)
That cake looks like a pudding. How I wish I could just get it from the photograph and have some of it rightaway.
OMG, that made me laugh, I know its not funny but it reminded me of when our dog discovered the easter eggs the night before easter and ate 12 of them, cardboard & tin foil included! Lovely Photos
Oh no! That’s a lot of eggs and tinfoil for one dog. They’re ornery creatures, aren’t they?
This looks so delicious!
Chocolate & cherries is always a very happy combo. Love the cake Kate!
Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
This looks so good :)
I’ve loved cherries this summer. This cake looks like a great way to use some of them
That cake looks SO GOOD, and the photos are beautiful!
I once made a chocolate beet cake, also from a Moosewood recipe, left it to cool on the counter, and returned to find it mauled by my housemate’s German shepherd! Now I’m more careful about where I leave my baked goods. (The dog was fine, though!)
Poor cake! Glad the dog was ok. Dogs are not to be trusted around homemade cake… neither am I.
Ha! And neither am I. : )
Amazing recipe. Made this cake twice in a week already. For an even healthier variation, I modifed the 1/2 cup oil with 1/4 cup oil and 1/4 cup unsweetened apple sauce. Turned out fabulous.
Glad to know it works with those substitutions, Sachi. Thank you for sharing!
Kate, I made this last Sunday and it was so delicious! My husband and I ate half the cake the first night (I probably could’ve finished it off, ha!). I’ve never made a vegan cake and was so surprised at how easy this was… loved that everything was mixed right in the pan! This was so good and such a cinch to make that we made another one this evening. It is in the oven RIGHT NOW. Can’t wait. :)
Thanks for the fantastic recipe!
(P.S. No joke, my dog tried to eat this cake… he got one lick of the frosting, but I was able to wrestle him away from the counter after that. Thanks for the fair warning, haha!!)
Glad you two enjoyed the cake, Rachel, and that you caught your dog before he got any more of it! I was in a total panic today because I realized I left a brownie within reach of my Cookie, but I made it home before she found it! Whew.
Made this for my son’s seventh birthday. It was a big hit, nice and moist. I made 1 1/2 times and used an 8 inch pan for the top layer. Greased my pans too, just to be sure. Used about a tbsp of non-dairy margarine in the divinely easy icing as well as water to make it a little creamier. Decorated with some fresh cherries and those tiny silver sugar balls that look like ball bearings. Thanks so much for sharing, and our vegan friends were grateful.
I’m so glad the cake turned out well for your son’s birthday party! Thank you for sharing your substitutions, too.
Hi Wanda, did you make 2 layers of the cake with cherries added and sandwiched them together with icing? I’m thinking of making this for my daughter’s birthday as well!
This cake was absolutely delicious and the recipe was great.
Made it for my great grandma’s 90th birthday and everyone enjoyed it. Really moist and the flavour of the cherries wasn’t to over powering, just perfect.
Thanks for sharing!
Thanks for commenting, Skye. I’m so glad you and your family enjoyed the cherry chocolate cake. Wishing your great grandmother a happy (belated) birthday!
This cake looks SO GOOD! Can you sub almond milk for the water? Thanks for the 411! <3
Good question, Ranie. I don’t see why not!
I’ve just baked this cake but it turned out (very yummy! but) super moist after the recommended 35 mins bake time, so I’ve been putting it back in the oven for plus 10 minutes at a time, now I’ve baked it in total at least 60 mins and it’s still kinda moist, especially in the center, not crumbly at all. Any suggestions? I used a gluten free flour mix, could that be the reason?
Noemi, that’s what I just did! I used a mix of almond flour and GF flour and it was total soup. Maybe less water? I had to bake it a lot longer and the edges were getting over cooked. So my thought would be less water….I’m trying it again and will comment about GF considerations.
Oh my! This is delicious! Baked this cake a few days ago to take to a friend for lunch -everybody was surprised that it was whole wheat with no butter and eggs. Incredibly light and chocolatey. I used frozen pitted dark cherries.
Thank you for such delicious and healthful recipes. Your website is the first I turn to when in need of some inspiration! :-)
Your waffle recipes look delicious too – I’ve just ordered a waffle iron so I can sample them!
D, thank you for commenting! I’m sorry for my slow response. I’m so glad you and your friend enjoyed the cake. It’s a good one. Hope you love the waffles. Please let me know how they turn out!
Hi Kate, I don’t have raw sugar, but I do have brown sugar and cane sugar. What is the best substitute? Also can you provide the ratio of substitution. Thanks
Hi, I know some others have used a mix of other sugars in the past, but I haven’t tried it myself. I would suggest searching the comments to see what others recommend based on what you have on hand.
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” :) Thanks again!
Hello Kate! This looks SO yummy! Sadly, I don’t have any cherries right now but I have all the other ingredients. Do you think raspberries or strawberries would work instead? Thanks! :)
Hey Anna! I’m sorry I didn’t get back to you sooner. Raspberries or strawberries would be great, I’m sure. You could leave out the fruit and end up with a delicious chocolate cake!
Awesome, thank you! I used strawberries and it was delicious! I can’t wait to try it with cherries:) YUM! Thanks again!
Hooray, glad to hear it!
This cake looks really really yummy!!!! Amazing photography too.
Hallo Kate, I just found out your recipe for this cake today when I brought some fresh cherries from my friend. I had to experiment a little bit as I did not have for example coconut oil and almond extract (used ground almond). Also did not have chocolate chips so I made avocado nutela :-) It was exciting and fun! I think I know now how the ladies felt when they experimented and made these old cooking books in the beginning of 20th century :-) Now I am wanting for cooling down of the cake. Already tried one hot piece and was great – so chocolate :-) Thanks for you recipe and I am looking forward to read and experiment with your other recipies! :-)
Best regards from Europe! Petra
PS: My dog Lucky was assisting me all the time looking forward for the final. It is so shame that dogs can not eat chocolate.
Petra, thank you for commenting! I’m glad your cake turned out great with your substitutions. I’m intrigued by your avocado nutella!
This cake is a head turner. Absolutely decadent.
Thanks, Rachel! So glad you enjoyed it.
forgot to rate the first time!
this looks so, so perfect for me (chocolate and cherries are 2 of my most favorite things). do you think coconut sugar would work in place of turbinado? or would it not be course enough? I’d love to make this, maybe today if I hear back!
I’m sorry I didn’t get back to you sooner, Ella! Glad the cake tasted great after it cooled off!
Just made this, with coconut sugar and cacao. My dad LOVES it, but it’s a little to coffee-ful for my taste! I used leftover coffee made at home and I probably should have considered how freakishly strong my parents take their cup of joe. They’ll gladly finish off the cake for me :) BTW I tasted the batter to make sure my coconut sugar sub was ok and I had to add a couple more tbsps. thanks for the recipe! Might be something to make when we have an adult (read: coffee loving) group over for dinner or a book club.
P.S. I really hope you don’t mind that I keep promoting my content here, but I posted another healthy food-centered video a couple days ago and thought you might be interested. Here’s the link! http://youtu.be/NqUOXdwSAYM
Let's Be Vegan
That cake looks amazing. No wonder your dog couldn’t stay away.
I am tying this cake tonight or tomorrow! I can’t wait! I just have one question, could I substitute the whole wheat pastry flour for an all purpose or perhaps another one? I have not been able to find whole wheat pastry flour in my small hometown :(
ps. Your dog is the cutest!!
Hi Natis! Yes, all purpose should work just fine!
Hello Kate, I am planning on making this cake a day ahead. Can I cover cake and leave at room temperature or should I put it in the fridge? Thanks.
Hi Jessica! I think it will be fine at room temperature for a day.
Hi Kate! This looks really great. (PS I made your raspberry whole wheat muffins over the weekend and they were amazing!)
Do you think there’s a non refined sugar sub that could work? If so, what would you suggest and do you have any thoughts on measurements?
I keep using your recipe even now that the cherries have long finished.
I have subsituted the cherries and cocoa with fresh plums and almondflour, using diluted fruitconcentrate instead of coffee. And now that the plums are finished, i just used almondflour and a mixture of grated carrots, stewed pumpkin, lemon juice and fresh ginger. And it looks and smells good again. Thank you ever so much for the recipe that made me bake so many cakes this summer that we and our team on the biodynamic farm are happier than ever before. Greetings from the netherlands, Bye renee
Hi Renee! I love the substitutions you’ve made with this cake. Thank you for sharing!
Hi Kate! Quick question- do you think that decaf coffee would work okay for this recipe? Some of my family members are a bit sensitive to caffeine, though they can tolerate it in small doses. Thanks so much!
Gigi, I’m so sorry for my slow response. Yes, decaf would work great, as would plain old water (albeit with less flavor)!
Fantastic !!!! I have tried many vegan cakes and this is an all time favorite
I used about a third strawberry low sugar jam as Im out of applesauce and often sub applesauce for half the oil..no vanilla as I cant afford it. I disagree with stirring dry into liquid in the pan as it made a mess and the parchment paper shifted so took it out and mixed dry and wet in bowl as traditional cakes do. I used my dark frozen cherries from Super Store..pushed into the pan. It turned out fine. I used whole wheat flour and some stevia as well as brown sugar and a bit of white sugar. Used a sifter for all the dry ingredients. Delicious.
Cake is easy to make and tastes fab! Thank you very much for this gorgeous recipe :)
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For people who may not have all the ingredients: I found that you could totally replace Cider with Apple Cider, or Moist Brown Sugar for turbinado sugar, and omit the Almond Extract if you also don’t have that! Great Recipe! I took it to school, and everyone fell in Love!
Can I use honey instead of sugar? Any suggestions on the measurements?
I’m sorry, I’m really not sure how well that would work. You’d probably need to decrease the amount of liquid elsewhere.
My absolutely lovely sister made this for my birthday and it was ridiculously good. Wonderful cake, uber sweet sister
Hello, I think your site might be having browser compatibility issues.
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I just wanted to give you a quick heads up! Other then that, awesome blog!
Hi Kate, thank you for the recipe. I just made the cake and it is delicious (eating it right now for a very late breakfast). I used regular white sugar and a mixture of baking soda and baking powder and just a splash of rice wine vinegar (the only vinegar we had in the house). Also made it with 1 cup strong wholewheat flour and 1/2 all purpose – just because I didn’t have regular wholewheat and didn’t want it to taste too much like bread.
Despite all these substitutions (the struggles of being a student without a proper kitchen and equipment!) it turned out beautiful, and even my non-vegan, very picky boyfriend couldn’t tell that it was “healthy” and asked for seconds. He said it tasted like brownies, but ~lighter~.
Thanks, Lenka! That’s awesome!
This is such an amazing recipe thanks so much cookie! ;)
Do you think this would work well with raspberries instead of cherries? I’ve never baked them into a cake before.
I think that would work just fine, Olivia! Maybe watch to make sure it doesn’t get too watery, but it should bake the same.
This cake is sooo good! So moist and delicious, I can’t wait to make it again! We had a bunch of cherries and no eggs, so I searched for this recipe and we had most of the rest of the ingredients so I tried it. The coffee flavor is really delicious and the vinegar trick is something else! It adds a nice balance to the cake but isn’t pronounced. It mostly tastes like a rich cherry chocolate cake. Yum! I substituted Kaluha for the vanilla and almond extract (and added a touch more… we like our cakes boozy). We used coconut vinegar and butter because we didn’t have the coconut oil and apple cider vinegar, but I think these are all interchangeable ingredients. The cherries are the stars of this recipe.
Yum! That sounds like a rich, boozy version of this cake. Thanks for all the notes, Shelly!
So decadent! I finally found a recipe worth using my coveted frozen cherries that I had stored in the summer. After they thawed they did have a lot of moisture so the batter was a bit wetter – Ibaked for an extra 10 minutes. Since we aren’t vegan, I reduced the sugar to 2/3 cup and added a mix of semi sweet and milk chocolate chunks. One of the best cakes I’ve ever made. Thanks!!
Thanks for sharing, Erin!
Is it possible to use frozen cherries for this cake?
I used frozen and evenstraining them left a lot of extra liquid…..
I have used them, but I had let them thaw completely (at room temperature) and over a mesh strainer. I also squezeed them a little before putting in the batter, and it turned out great.
The taste is so good! But the cake does stay too moist inside, so it’s either in the oven too short, or its because I don’t use fresh cherry’s. Gonna give it another try tonight, but trust me when I say, it’s really amazing!
Hmm… could be either. I’m glad it still tastes good! Thanks for the review, Britt.
Brit, I had the same problem the first time I made the cake and used frozen cherries. The center was more like pudding. This time, I thawed and thoroughly dried the cherries (spread them out on a multiple layers of paper towels and let them sit for about an hour). I also added 5 minutes to the time and it came out perfect.
Mine did this too, but I liked the pudding-like consistency. It’s like a cake-lava cake hybrid. I figured it’s safe from a good safety perspective since no eggs and it’s been in the hot oven long enough to kill anything in the flour, right?
I absolutely love this recipe! I made it with Bob’s Red Mill Gluten Free 1-To-1 Baking flour and it turned out perfect! I even used frozen cherries when they were out of season!
Fantastic! Thanks for sharing it worked well with the gluten free flour. I appreciate the review.
I made this twice for vegan friends of mine. I am not a vegan but this was absolutely delicious. Moist and moorish. Delighted I stumbled upon it.
I’m glad you stumbled on it too! Thanks for the review, Judy.
Made this tonight and it is excellent! I used frozen cherries, did not defrost first, and they worked perfectly! Will make this again and again for all my vegan family and friends. Thank you!
Oh, and I used a tube pan too, sprayed liberally with Pam baking spray and it worked perfectly!
Wonderful, Diane! Thanks so much for your review.
Made this over the weekend and absolutely loved how easy it was to put together. I used raspberries and it needed a good 10 extra minutes in the oven, which was fine. I have to say though, that when I took my first bite, I was super disappointed by how overwhelming the coffee flavor was. I love coffee, but I did not like the coffee flavor with the cake, especially combined with fruit. I am really surprised no-one else mentioned it, but maybe it’s just because I make crazy strong coffee, so it was more pronounced in my cake than other folks’? I will definitely try this again, but with water instead of coffee!
I’m sorry you weren’t excited about the flavor! But yes, you can use water next time.
It’s such a simple and lovely cake! I chose to make it for it’s simplicity but I must admit I’m loving the fact that it’s vegan too. I’ll definately be making it on a regular basis.
Thank you Kate!
And greetings from Southeastern Europe!
You’re welcome! Thanks so much for letting me know what you though, Jovana.
Such a simple and delicious cake! I chose it for it’s simplicity but I am happy that it’s vegan too. This recipe goes among favorites.
Thank you Kate!
And greetings from Southeastern Europe!
My husband and sons (ages 4 and 6) made this as my birthday cake. To simplify, they used frozen dark sweet cherries which they thawed. It was so delicious! Like, “tempting to sneak downstairs for middle-of-the-night seconds” delicious. We’re not vegan and we used regular chocolate chips, but I don’t think any non-vegans would miss the eggs and butter in the batter.
I can always count on you and your recipes!! This was wonderful!! Thank you so much, didn’t have the cherries but we didn’t miss them. Delicious
Thank you for your review, Christine!
This cake is magical: it had the perfect amount of moisture, pretty good structural integrity, and the coffee and cherries made it super-delicious. I didn’t have any almond extract soI skipped it and made a frosting out of melted baking chocolate, powdered sugar, vanilla, cocoa powder, and cashew milk. It might have been even better on the second day.
Magical, I love it! Thank you for you review, TN.
Hi Kate, this recipe looks amazing, can’t wait to try it. My partner is allergic to cherries, will the cake still be just as yummy without the cherries? Thank you!
Hi Kate! This was the perfect recipe to use up a bowl of cherries about to go bad! I didn’t use any instant coffee (didn’t have any), and it turned out great. I did have to cook it for about 45-50 minutes. I also went along with another readers recommendations about adding a little vegan butter into the icing (oh my goodness, yum) and only had almond extract for the icing which was awesome. I would definitely make this again!!
Thank you for sharing, Hannah!
Thats a sweet dog you have! I love reading your blogs. Could you please tell me if I store this cake outside will it spoil?
I made this cake for my daughter’s birthday with fresh sour cherries and it was delicious. It was quite rich with the chocolate icing but not complaining! A scoop of vanilla ice cream or whip cream compliments it nicely.
Thank you for another great recipe!
I should mention that I too had to leave it in the oven for quite a bit longer than the suggested time. Maybe depending on the cherries, some may add quite a bit of moisture?
This looks and sounds incredible and I plan to make it sometime soon. Can this recipe work in a Bundt pan? I have a full-size pan and a pan that can accommodate size “baby” Bundts. Something about Bundts makes me giddy-happy. Thank you in advance!
Faith J Wimberley
I used a 1 to 1 gluten free flour for this cake and thought it changed the consistency too much. It was also too dry and needed more oil to form a batter, which I attribute to the GF flour. As other commenters mentioned, I also found the step of stiring it in the cake pan to be cumbersome and interfered with the parchment paper. Next time I’ll just mix it like a regular cake and add the batter to the pan. Lastly, I used 2 cups frozen cherries and rhubarb that I defrosted and strained before adding.
The flavor is delicious and the fruit on top makes this very special.
Would using frozen cherries work?
I’m not sure without trying it. Thaw them first and get rid of any excess liquid. Let me know!
Can you use frozen cherries?
I haven’t tried it, but you could try. Just make sure to thaw them all the way. Sometimes the moisture of fresh vs frozen can throw off recipes like this.
The joy of making a cake without any eggs is definitely a dream come true, specially for my son who have allergies to eggs. This beats all other chocolate cake recipes out there, and the fresh cherries makes it phenomenal. Thanks Kate❤️
Donna Van Eerden
Had extra cherries and wow, this was a tasty way to use them. Our family with 3 teens loved it! Served ours with a little non-vegan whipping cream that we had on hand. Thank you for another winning recipe!
this looks amazing!!! We just moved into a new house and there is a cherry tree in the backyard, I’ve been looking for some good cherry recipes!
What are your thoughts for subbing buckwheat or spelt flour?
Hi Eve! Great question. I haven’t tried substitutions with this one. I do know spelt flour can work as a 1:1 replacement. But I can’t say for sure. If you try it, let me know! I love that you have a cherry tree.
Hi Kate! Is it possible to omit the cherries also the coffee? :)
Hi Dilara! I would suggest trying a different recipe as those ingredients really make this recipe and would require a new recipe since baking is pretty precise.
Any idea if jarred maraschino cherries would work since fresh ones are not in season?
Hi Dani! I’m not sure about making this one with jarred. I believe a reader used frozen pitted cherries and had a great result.
I can’t believe I haven’t made a comment on this recipe before now! I have been making this cake since 2012 and I absolutely love it! It is honestly impossible to get wrong, when I first used to make it, I’d always forget an ingredient but it still magically turned out fine? (Expect when you forget the vinegar!).
Over the years, I have used different fruit in the cake (strawberries, plums, raspberries, sometimes just chocolate pieces) and the only one that didn’t work was bananas (surprise, surprise was too dry lol).
I haven’t been vegan for like 6 years now, but this is still my favourite cake.
That is a long time! Thank you for your support. Thank you for sharing how much you love this cake, Amara.
Has anyone made this with Bob’s Red Mill 1:1 gluten free flour? I would love to make this gluten free.
Hi! I haven’t tried it with this one, but I do find that works well as a replacement typically.
Tried this cake and boy, its delicious! So moist and perfect. We will make it often, thank you so much.
OMG.. good thing cookie is ok ..
Bonjour from winter wonderland here in Ontario, Canada. I should think frozen cherry will work fine too ?
ps. I have to apologize, been baking your banana bread weekly and never say thank you. Thank you!! ..
This looks amazing! Will definitely try this but cherries are so expensive where I live.
I always use coconut oil for cooking and baking. But I realized if I use that in cakes, the cakes tend to get hard and dense when it’s kept in the fridge. My guess is because coconut oil solidify in cold temperature.
What other oil would you recommend?
Hi! I don’t have that issue once it is melted, mixed well and bakes. If it is hard when mixed, you may run into that.
I have just started baking and I always follow your recipe because they are easy and turn out delicious. This cake was just like that. My family thinks I’m suddenly a baking goddess! Thank you Kate!
How does this turn out with frozen cherries?
Hi Elizabeth, I haven’t tried it but I believe others have. I would check the comments to see what worked for others!
Hello. The pastry flour is sold out and has been and I have cherries I’ve been saving for this recipe that really need to be used up.
Can I substitute white whole wheat flour? Will there be a markedly different texture or taste?
Hi Catherine, All purpose should work just fine or white whole wheat, It just won’t be quite as fluffy. Let me know what you think!
I just finished frosting this cake and omg it’s amazing!! This recipe is a keeper! The only things I changed was that I used raspberries because I couldn’t find cherries at the store, and used sifted all-purpose flour.
Thanks so much for sharing it Kate! I love your blog and your book! I tell all my friends about your recipes!
I’m glad you love it, Eliana! I appreciate your review.
I can’t seem to find cherries right now. Would you recommend using frozen cherries or substituting raspberries?
Hi, I do know some tried frozen cherries and recommended draining the excess liquid after thawing. Let me know what you think!