Quick sour cherry cake (vegan)
Let me tell you about the first time I made this vegan chocolate cherry cake: one Sunday afternoon, I had an intense craving for something sweet, but I didn't have any eggs or butter. I thought, "Come on, let's see if it works without them." I wasn't in the mood to complicate things; I wanted something to snack on while my friends were knocking on the door every five minutes asking, "Is it ready yet?" I admit, it might not always be the prettiest cake in the world, but when you taste that rich cocoa flavor with coconut and the sweetness of the sour cherries, you really stop caring about the appearance. Now I make it even when I don't have guests because it keeps well in the fridge and goes great with coffee in the morning.
To put it briefly: it takes about an hour and a half, including cooling the layers (yes, don’t skip the cooling part; I’ll explain why later), and it serves around 10-12 large slices or even 14 thinner ones if you’re being frugal. It’s not complicated at all, even though it looks like it has many layers and cream. I’d say the difficulty level is somewhere around “know how to whisk and don’t forget the cake in the oven.”
Why do I keep making it? Because it always turns out well, with any kind of jam, but the best is with sour cherries, not just for the taste but also for that slightly tangy texture that keeps the layers moist. It’s also quick; I don’t have to deal with cutting sheets or whisking eggs over steam. Plus, you know how it is, it’s great to have a recipe in your portfolio that you can whip out when someone is fasting or can’t handle dairy.
Let me list the ingredients for you (I’ve made and adapted this a lot, so don’t be scared by the long list; it’s actually simple):
For the cake:
400 g all-purpose flour – no need for any special flour, any white flour works to give structure to the layers
85 g cocoa powder – I don’t skimp on this; I like it to have an intense cocoa flavor, but you can use less if you want a lighter color
115 g sugar – you can use more, but I keep it moderate since the jam is sweet too
460 g shredded coconut – I know it seems like a lot, but it keeps the cake moist and gives it a nice texture, plus the subtle coconut aroma
600 ml still water – sparkling water can be used if you want a lighter cake, but I stick to still when I’m not in the mood for experiments
100 ml oil – any neutral oil to bind and add a little “fat” to the layers
300 g sour cherry jam – this is the soul of the recipe; it should have fruit pieces if possible, not just jelly
2 heaping teaspoons baking soda – to make the layers rise and prevent them from being flat
1 tablespoon white vinegar – helps react with the baking soda to make the cake fluffier
For the cream:
300 ml sweetened plant-based whipped cream – yes, it’s a compromise for veganism, it’s not 100% natural, but it helps the cream hold and spread easily
4 heaping tablespoons sour cherry jam – for the cream, you can adjust this to taste
Decoration:
1 tablespoon sour cherry jam for the top – or whatever is left in the jar; I admit I sometimes use more
Now, let me tell you how I do it, with the good and the bad, as that’s how I learned what to do and what to avoid:
1. The first step is to preheat the oven to 190 degrees Celsius. If I forget, the layers sit on the counter waiting, and I don’t like that; they don’t seem to rise as well.
2. In a large bowl, I combine the flour, cocoa powder, sugar, and shredded coconut. I mix them well with a whisk because the coconut flakes sometimes clump together. I’ve never had the patience to sift them all, but if you want extra fineness, you can sift the cocoa.
3. Then I add the water and oil. I start with the water, mix a bit, then pour in the oil. I do this to prevent it from thickening too quickly. I mix vigorously with the whisk for about two minutes. Don’t panic if it seems like a liquid batter at first; that’s how it should be. The coconut flakes will absorb some of the liquid later.
4. Now comes the baking soda. I sprinkle the 2 heaping teaspoons directly over the batter, then pour the vinegar on top. And I work quickly: it reacts, foams a bit, and I mix it all together quickly. Anyone who says you shouldn’t whisk hard has never eaten this cake flat.
5. I add the sour cherry jam and gently mix it in, being careful not to crush all the fruit – if you’re lucky enough to have large pieces, leave them whole, they look nice when sliced.
6. I take out three small round baking pans, each 17 cm in diameter (if you have larger pans, you can make 2 layers instead of 3, but they shouldn’t be too thick, as they won’t bake properly). I line them with parchment paper; otherwise, you’ll struggle to get the layers out whole.
7. I divide the batter evenly (eyeballing it is fine if you don’t want to stress over weighing) and level it with a spoon.
8. I quickly pop them into the oven because the reaction between the baking soda and vinegar has already started. I bake them one at a time or on two racks if they fit. For me, 35 minutes is the minimum, but I don’t rely on the clock; I use the toothpick test: if I insert a toothpick in the center and it comes out clean, it’s done. If it’s slightly moist, I add another 5 minutes. Be careful, the coconut flakes can give a moist appearance, so they shouldn’t be completely dry like a rock.
9. When I take them out of the oven, I let them sit in the pans for 10 minutes (if I flip them too quickly, I risk breaking them), then I remove the layers with the parchment paper and let them cool completely on a rack. At least 15 minutes, but better 30, because the cream won’t hold if it’s warm.
10. While the layers cool, I whip the plant-based cream with a mixer. I don’t beat it too long, just until it holds its shape and doesn’t drip. If you like, you can add some vanilla essence or a pinch of salt.
11. I set aside half of the whipped cream, and into the rest, I mix in 4 generous tablespoons of jam, being careful not to deflate it. The whipped cream with cherries is the filling, and the white cream is for the top.
12. Assembly is straightforward: I place the first layer, add half of the jam cream, place the second layer, add the remaining cream, then top it with the last layer and cover it with the remaining white cream. On top, I spread a generous spoonful of jam, maybe make some waves; I don’t stress about the appearance.
13. I refrigerate the cake for at least an hour. If you have patience, it can sit overnight, and then it slices beautifully.
Tips, variations, and serving ideas:
Useful tips:
- Don’t try to remove it hot from the pan, as it crumbles, and then you can’t spread the cream nicely.
- Be cautious with the plant-based cream: if it’s too warm in the kitchen or if you whip it too much, it can curdle. Keep it in the fridge before mixing.
- If you want fluffier layers, you can use sparkling water instead of still water.
- If the batter seems too thick, add 2-3 tablespoons of water, but don’t let it turn into soup.
Ingredient substitutions:
- If you don’t want coconut, you can replace it with ground nuts or ground almonds, but adjust the liquid slightly since nuts are oilier.
- Instead of sour cherry jam, I’ve tried using sour cherry jam, which works just as well, but there’s something special about sour cherries.
- Sugar can be replaced with coconut sugar or another natural sweetener, although the flavor will differ.
- The plant-based cream can be swapped for whipped coconut cream if you want something more natural, but you need to chill the coconut milk overnight and use only the solid part.
Variations:
- If you’re not fasting, classic whipped cream is always welcome, but be careful, it’s less stable in the heat.
- You can add grated orange zest to the batter for a fresher flavor.
- For a gluten-free cake, I’ve tried using almond flour instead of white flour, but be careful to reduce the liquid a bit, as it might not rise as much.
Serving:
It pairs well with strong coffee or even black tea if you want to avoid caffeine. On warmer days, a natural cherry juice or mint lemonade goes wonderfully. I like to add some fresh fruit on top if I have it or sprinkle a bit more coconut for decoration. As part of a complete menu, it would go well after a lighter meal to avoid being too heavy on the stomach.
Frequently asked questions:
- Can I make the cake with another jam?
Yes, it works with any sour jam – sour cherries, plums, black currants, even with fruit preserves (but then it’s denser). I don’t recommend using rose jam, as the flavor doesn’t pair well with cocoa.
- The layers seem undercooked in the middle; what should I do?
They probably didn’t bake long enough, or the batter was too wet (maybe you added more jam or water). Next time, reduce the liquid a bit or bake for an additional 5-10 minutes. The toothpick test is crucial.
- Is the plant-based cream made with milk?
Most are not, but some brands may have traces of milk proteins (as stabilizers). If you want 100% vegan and are allergic or strictly vegan, read the label carefully or use coconut cream.
- Can I freeze the layers or the whole cake?
Yes, the layers can be frozen, but they should be well cooled first and tightly wrapped. I don’t recommend freezing the assembled cake with cream, as the texture of the cream changes upon thawing and it won’t be the same.
- Can I use whole wheat flour?
Yes, but the layers will be denser, and you’ll need to add a bit more liquid (about 50 ml extra). It’s a more “rustic” option, good if you want more fiber.
Nutritional values (approximate):
Let’s not kid ourselves; this isn’t a diet dessert, but at least it doesn’t have eggs or butter. For a generous slice (from 12 servings), you can expect around 330-350 kcal. The main contribution comes from carbohydrates (from flour, sugar, and jam), but the coconut flakes also add some healthy fats (plus some fiber). The fat comes from oil and plant-based cream, and the protein is minimal, so don’t rely on it as a protein source. It’s still a dessert that doesn’t fill you up instantly; it’s satisfying without feeling like you’ve eaten a bomb. If you make substitutions with whole wheat flour or less jam, you can reduce the calories, but honestly, the charm of this recipe lies in how it is, without stressing too much about the numbers. You can cut back on sugar or use less cream, but it’s not a dessert for strict diets.
How to store and reheat:
The cake keeps well in the fridge, in a container with a lid or covered with foil, for up to 3 days without issues. The unassembled layers can last even 4 days, just make sure they’re well cooled and wrapped, otherwise, they’ll absorb odors. I don’t recommend reheating it; it’s best eaten cold or at room temperature. If there’s a slice left after 3 days (which rarely happens here), the cake actually becomes moister and tastier, but the cream on top will settle a bit. For extra freshness, you can quickly whip up some fresh cream and add it to the remaining slices. And, if you really want to save or have a dessert ready for guests unexpectedly, just freeze the layers and add fresh cream when assembling.
That’s it; this is how it turns out for me, and I think it’s one of the most versatile quick cakes. I’ve tried many variations, and I always come back to the combination of coconut with sour cherries and the light cream. If you try it, you’ll surely find out how you like it best.
Ingredients: Base: 400 g flour, 460 g coconut flakes, 85 g cocoa, 115 g sugar, 600 ml still water, 100 ml oil, 300 g sour cherry jam, 2 tsp baking soda, 1 tbsp white wine vinegar. Cream: 300 ml sweetened vegetable cream, 4 tbsp sour cherry jam. Decoration: 1 tbsp sour cherry jam.
