Vegan Cherry Chocolate Cake
A moist, rich dessert made with cocoa and juicy cherries. Perfect for tea time or special occasions. No dairy or eggs!
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
400 grams
Sour Cherry
1 cup
Water
1 cup
Sugar
2 tablespoon
Cocoa
10 grams
Vanilla sugar
0.25 teaspoon
Salt
1 teaspoon
Baking powder
200 grams
Wheat flour
0.5 cup
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared to adjust the flour amount depending on the dough consistency. Focus on texture rather than measurement. Learn about flour properties to avoid mistakes!
Preparation
Step 1
I used self-rising pastry flour (contains leavening). If you're using frozen cherries, thaw and drain them. I used fresh cherries. Preheat the oven to 350°F (180°C).
Step 2
Pit the cherries and place them in a strainer to drain any excess juice. Do not discard the juice. If it's less than 200 ml (0.85 cup), top up with water.
Step 3
In a large bowl, mix dry ingredients: flour, baking powder (if needed), and cocoa powder. In another bowl, mix sugar, vanilla sugar, and salt. Add cherry juice, vegetable oil, and stir until sugar dissolves.
Step 4
Combine dry and wet ingredients and mix into a smooth batter. Dust cherries in flour or cornstarch to reduce moisture, then gently fold into the batter.
Step 5
Grease a baking pan with vegetable oil, pour in the batter, and bake at 350°F (180°C) for 40–45 minutes. Baking times may vary by oven. Use a toothpick to check doneness—if it comes out dry, the cake is ready.
Step 6
Let the cake cool in the pan, transfer to a serving plate, and dust with powdered sugar if desired. Enjoy!