Vegan Cherry Cake

Name: Vegan Cherry Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 ramekins or one 24 cm (9") cake pan
Cuisine: Western
Ingredients: 130 g (1⁄2 cup) light oil; 360 g (1 1⁄2 cup) plant-based milk; 45 ml (~1 1⁄2 limes, 3 tbsp.) lime juice; 1 1⁄2 tbsp. vanilla extract; 500 g (4 cups) all purpose flour; 215 g (1 cup) sugar; zest of 1 1⁄2 lemon; 16 g (4 tsp.) baking powder; 1 tsp. salt; 300 g (2 1⁄2 cups) pitted cherries

July 25, 2020

You are looking for a quick, simple, and delicious vegan cake recipe? We love this vegan cherry cake because it doesn't need a lot of ingredients and baking time but tastes delicious and looks absolutely cute. Also, there is no need for chia-egg or other off the shelf egg-replacement in this recipe! We love to make this cake for friends, family, a birthday party, or simply for ourselves to satisfy our craving for something sweet. It's the perfect dessert!

You can use this recipe to make multiple little cakes which are perfect for serving to guests, or a classic round cake to share on a special occasion. We love this cake the most with cherries but feel free to replace them with any other fruit you like. If you do, make sure to not change the amount of fruit used in this recipe since it could change the structure of the cake due to more or less liquid in other fruits. Cherries are for instance easily replaceable with blueberries.

We always try to make our recipes as healthy as possible. However, this vegan cherry cake was meant to be a classic with the classic cake texture, which is why you will find refined sugar in this recipe. Even though we used as little sugar as possible to get the texture just right and a lot less than you might find in the average cake recipe, we would not necessarily call this recipe healthy. If you are looking for a more healthy but still delicious cake recipe without any refined sugar, we got you covered! Well, not yet, but we will soon! 😊 We have some awesome healthy baked goods coming up on Coconuts about food!

Vegan Cherry Cake Recipe

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Prep time: 10 minutes Cook time: 25 minutes Servings: 8 ramekins or one 24 cm (9") cake pan Category: Desserts Cuisine: Western

Ingredients

Wet ingredients

130 g (½ cup) light oil

We used canola oil.

360 g (1 ½ cup) plant-based milk

We used the Oatly Barista Edition but you can replace it with any other plant-based milk.

45 ml (~1 ½ limes, 3 tbsp.) lime juice

Can be replaced with lemon juice.

1 ½ tbsp. vanilla extract

Dry ingredients

500 g (4 cups) all purpose flour

215 g (1 cup) sugar

We used the common white refined table sugar for this classic recipe, but you could swap it for the same amount of the slightly healthier unrefined brown sugar.

zest of 1 ½ lemon

Can be replaced with the zest of one lime.

16 g (4 tsp.) baking powder

1 tsp. salt

300 g (2 ½ cups) pitted cherries

We like to use fresh cherries but a jar of pitted tart cherries also works.

Instructions

Step 1:

Heat up the oven to 180 °C (360 °F) and prepare the ramekins or cake pan by greasing all sides using vegan butter, margarine or light oil.

In a measuring cup whisk all liquid ingredients together. In a separate mixing bowl add all dry ingredients except the cherries.

Step 2:

Once the oven is preheated, mix all liquid with dry ingredients using a spatula until just combined. There should be no dry flour visible. Give it another three good stirs to add more strength to the batter and prevent the cake from being too crumbly.

Cover each ramekin with a thin layer of batter, using about half of the batter in total. Distribute half of the cherries equally on top of the first layer. Add the remaining batter on top of the cherries until they are fully covered. Finish off by equally distributing the remaining cherries on top, lightly pressing them into the batter.

Step 3:

Bake for 20 to 25 minutes until a skewer inserted comes out clean. Once baked, take the cake out of the oven and wait until it is cooled down to room temperature before serving.