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Fudgy cherry chocolate cake - vegan & naturally sweetened

Fudgy Chocolate Cherry Cake

This fudgy chocolate cake is vegan, sweetened only with maple syrup, and can be turned GF in the blink of an eye. You can also top your piece of cake with a dollop of cool coconut yoghurt before digging in.
Now close your eyes and dream of summer. 🍒🍒🍒
[:de]Kategorien[:en]Course Tags[:] Dessert
Tags cake, cherry, chocolate, fudgy, naturally sweetened, plant-based, refined sugar free, sheetcake, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 20 minutes
[:de]Garzeit[:en]Cook Time[:] 25 minutes
[:de]Gesamt[:en]Total Time[:] 45 minutes
[:de]Portionen[:en]Servings[:] 16 pieces

[:de]Zutaten[:en]Ingredients[:]

  • Approx. 500 g fresh sour cherries*
  • 1 Tbsp coconut or olive oil for greasing

Dry ingredients

  • 300 g almond flour
  • 200 g wheat flour*
  • 50 g cacao powder
  • 1 tsp Ceylon cinnamon
  • 1/2 tsp ground vanilla*
  • pinch of sea salt

Wet ingredients

  • liquid of 1 400 g can of chickpeas Aqua faba
  • 250 ml maple syrup
  • 300 ml plant milk I used soy milk

[:de]Anleitung[:en]Instructions[:]

  1. Preheat your oven to 175° C fan setting. 

    Grease a square cake tin (mine is 25 x 38 cm) with coconut or olive oil and line it with baking paper.

  2. Remove the pits from your cherries.

  3. Mix all dry ingredients in a big bowl, and make sure there are no lumps left.
  4. Mix all wet ingredients in a separate bowl, and pour the mixture into the dry ingredients. Stir well to combine until a batter forms.
  5. Pour the batter into the prepared cake tin, smooth it out and plop on the cherries. Carefully press them halfway into the batter.
  6. Bake in the oven for 25 minutes. The cake will still be a little undercooked in the middle, but this results in the wonderful fudgyness once it's cooled.

    Leave on a grid to cool completely before removing from the tin.

  7. Cut into 16 pieces, serve with coconut ice-cream or coconut yoghurt and enjoy!

[:de]Anmerkungen[:en]Notes[:]

* I can only guess the weight here, as my dad just put the bowl with the freshly picked cherries in front of me, and I immediately started to remove the pits.

* To make this cake GF, just replace with GF baking flour.

* You can also use 1 tsp vanilla extract instead.

This cake tastes even better on the second day.

I always choose organic produce where ever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚

Inspired & adapted from Deliciously Ella.