Vegan chocolate cake with sour cherries
Vegan Chocolate Cake with Sour Cherries – Simple Recipe
I usually make this chocolate cake when I have leftover sour cherry compote and want a cake without eggs or milk. Everything mixes quickly, there's no need for a mixer, and I don't dirty too many dishes. It's not a fancy dessert, but it turns out to be a moist cocoa cake that holds up well even the next day.
Quick Info
Total Time: 1 hour (15 minutes preparation, 35-40 minutes baking)
Servings: 8-10
Difficulty: easy
Ingredients
For the base:
2 cups sugar (400 g)
2 cups water (500 ml)
3 tablespoons cocoa powder
1 cup oil (200 ml)
1 packet baking powder (10 g)
Zest of 1 orange
1 vial vanilla essence (or 1 tablespoon extract)
350 g flour (plus/minus, enough to reach a cake batter consistency)
Sour cherries from compote, well drained (approx. 200 g)
For the glaze:
2 tablespoons cocoa powder
2 tablespoons oil
6 tablespoons powdered sugar
2 and a half tablespoons hot water
Preparation Method
1. In a pot, mix the sugar with the water. Put it on low heat and stir occasionally until the sugar completely dissolves (it doesn't need to boil for long, just ensure there are no granules).
2. When the sugar is completely dissolved, remove the pot from the heat and pour the liquid into a large bowl.
3. Immediately add the oil, cocoa powder, baking powder, orange zest, and vanilla essence. Whisk until no cocoa lumps remain.
4. Gradually add the flour, still using the whisk or a large spoon. Stop when the batter is thick but still pourable, similar to a cake batter. Depending on the type of flour, this can be between 320-370 g. I stop when it flows slowly off the spoon.
5. Line a baking tray (25x35 cm) with parchment paper. Pour the mixture in and level it with a spatula.
6. Sprinkle the sour cherries evenly on top, ensuring they don't sink to the bottom. A metal tray yields better results than glass or ceramic ones, which can burn the edges.
7. Bake in a preheated oven at 180°C, on the middle rack, for 35-40 minutes. Check with a toothpick. If it comes out clean, remove the tray. It can cool completely in the tray.
8. For the glaze, put all the ingredients in a small pot: cocoa powder, powdered sugar, oil, and water. Mix well and heat on low until the sugar melts and it thickens slightly. It should be a shiny glaze, not too thick.
9. Pour the hot glaze over the base, level it gently, and sprinkle coconut flakes on top if desired. Allow it to cool for a few hours to let the glaze set, then cut the cake into pieces.
Why I Make This Recipe Often
It doesn't create much mess and I don't need complicated ingredients. The base doesn't dry out and remains soft even the next day. I can make it quickly if guests are coming or if I want a dessert without dairy and eggs. The sour cherries give it a tart flavor that pairs well with the cocoa.
Tips and Variations
Tips
- Don't reduce the sugar too much, or the base won't be as soft.
- The cherries must be well drained; otherwise, they release juice and can make the batter soggy at the bottom.
- If the glaze seems too thick, add a bit more hot water.
- Let the cake cool completely before cutting; otherwise, it sticks to the knife.
Substitutions
- The oil can be sunflower or corn oil, with no strong flavor.
- Instead of sour cherries, you can use pitted cherries or pieces of baked apples.
- Baking powder – baking soda alone won't work, it won't rise the same way.
- Water can be replaced with plant-based milk (soy, almond) for extra creaminess.
Variations
- Chopped nuts can be added for a crunchy texture.
- Coconut flakes on top can be replaced with ground nuts or omitted.
- It can be made without glaze, just with powdered sugar on top.
Serving Suggestions
- It pairs well as a dessert with coffee or as an afternoon snack.
- If there are leftovers, I can pack it for the next day.
Frequently Asked Questions
1. Can I make the cake without fruit?
Yes. If you don't have sour cherries, you can skip them. The cake will only taste of cocoa, but the texture will remain good.
2. Can it be made with whole wheat flour?
Partially yes. You can use half white flour, half whole wheat. Using only whole wheat flour will make it denser and not as fluffy.
3. What pan should I use?
The safest option is a metal pan (approx. 25x35 cm). In glass or ceramic pans, sometimes the edges bake harder or dry out.
4. Can the glaze be omitted?
Yes. If you don't want glaze, just sprinkle powdered sugar over the cooled cake. It's easier to cut and less sweet.
Nutritional Values
One serving (out of 10): approximately 330 kcal, 46 g carbohydrates, 15 g fats, 3 g protein. No cholesterol. Contains fiber from cherries and cocoa. The glaze adds a bit to the calorie count, but not much.
Storage and Reheating
It can be stored at room temperature, covered, for up to 3 days. If it's warm, better in the fridge. It can be heated for a few seconds in the microwave if you want a softer slice. The glaze sets after a while but doesn't become very hard. Freezing is not recommended, as the texture changes.
Ingredients: 2 cups sugar 2 cups water 3 tablespoons cocoa 1 cup oil 1 packet baking powder zest of one orange 1 vial vanilla essence canned sour cherries flour as needed (approximately 350 g) For the glaze: 2 tablespoons cocoa 2 tablespoons oil 6 tablespoons powdered sugar 2 and a half tablespoons hot water
