Vegan Chocolate Cherry Cake

This Vegan Chocolate Cherry Cake is a light, moist chocolate cake topped with a chocolate almond frosting. I haven’t been this excited about a recipe in a long time. This cake is so light, moist and chocolatey.

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Sweet cherries are now in season here in Michigan and I just can’t get enough. There is nothing quite like a Michigan cherry. We live just a couple miles away from the cherry orchards. Last weekend we went and picked ourselves a bucket full of cherries. I have been testing a few different cherry recipes to share with you and if I had to pick a favorite it would be this cake. The combination of sweet cherries and chocolate is just so good!



Prep time

15 mins

Cook time

40 mins

Total time

55 mins

This chocolate cake is light, moist and airy. The perfect summertime cake. The secret to creating a light cake is beer! I used a cherry wheat beer to add even more cherry flavor to the cake. After the cake has cooled it's topped with an almond butter and chocolate frosting.

Author: Jeni Hernandez

Recipe type: Dessert

Cuisine: Vegan

Serves: 8 Servings

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Ingredients

For the Cake:

• 1½ Cups All-Purpose Flour
• 1 Cup Sugar
• ⅓ Cup Coco Powder
• ½ Tsp Baking Soda
• ½ Tsp Salt
• 1 Cup Cold Beer {I used a cherry wheat beer}
• ½ Cup Vegetable Oil
• 2 Tablespoons Apple Cider Vinegar
• 2 Tsp Vanilla Extract
• 2 Cups Dark Sweet Cherries, pitted and halved

For the Frosting:

• 2 ounces Dark Chocolate, chopped
• ¼ Cup Almond Butter
• 2-4 Tablespoons Water
• 1 Cup Powdered Sugar
• 1 Tsp Vanilla

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Instructions

1. Preheat the oven to 375 F. Grease an 8 inch round cake pan. Set aside.
2. In a large mixing bowl, sift together the flour, sugar, coco powder, baking soda and salt. Mix until everything is throughly mixed together.
3. In another mixing bowl, pour the beer, vegetable oil, apple cider vinegar and vanilla.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until evenly mixed.
5. Gently fold in the cherries.
6. Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes, or until a cake tester comes out clean.
7. Let the cake cool completely.

For the frosting:

• Melt the chocolate in a double broiler over medium heat or in the microwave on 30 second intervals.
• In a mixing bowl, beat together the almond butter, 2 tablespoons of water and vanilla. Beat in the powdered sugar. Mix until fully incorporated. Add in the melted chocolate and mix. Add any additional water if needed. I like to start with a lit bit of water and add more if needed.
• If the icing is too liquidly, add in a little of powdered sugar at a time.
• Spread onto the cooled cake.
• Serve and enjoy!

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Notes

If it's warm out, I like to refrigerate the cake after it's frosted. This helps to keep the frosting from melted.



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