Vegan Cherry Chocolate Cake
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(29)
Ingredients
1 9" cake
- 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 (or cold water)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons cider vinegar
- 1 ¼ pounds dark cherries (pitted)
- Chocolate Icing Ingredients:
- 1 cup semi-sweet chocolate chips
- 1 to 2 tablespoons hot water
- ½ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Pit the cherries. Use a cherry pitter for ease.
Step 3
Line the bottom of your pan with parchment paper. Use a 9-inch non-stick springform pan for easy removal.
Step 4
Whisk together the flour, cocoa powder, baking soda, salt, and sugar directly into the cake pan.
Step 5
In a measuring cup, combine the oil, cold coffee, almond extract, and vanilla extract.
Step 6
Pour the liquid ingredients into the baking pan and mix the batter until smooth.
Step 7
Add the vinegar and stir quickly until evenly distributed.
Step 8
Mix in the cherries with minimal stirring, ensuring they are submerged.
Step 9
Bake for 35 minutes or until a toothpick comes out clean. Cool before icing.
Step 10
For the icing, microwave chocolate chips in short intervals, stirring in between.
Step 11
Add hot water gradually to thin the chocolate, then mix in vanilla extract.
Step 12
Spread the icing over the cooled cake and dust with powdered sugar if desired.
Step 13
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Chef's notes
Adapted from Moosewood Restaurant.
Top with a dusting of powdered sugar for a pretty effect.
Ensure the cake is out of reach from dogs, as chocolate is harmful to them.
