Vegan Cherry Chocolate Cake

Step 1/6

• 15 g flaxseed flour
• 60 ml water
• 10 g citrus zest, any kind, fresh
• 50 ml oil
• 80 g sugar

• oven
• cake pan
• parchment paper
• bowl (large)
• stand mixer with whisk

Preheat the oven to 190 C. Line a 15-18 cm cake pan with lightly oiled baking paper. In a large bowl, stir the ground flaxseed and water. Let rest for some minutes, then add the citrus zest, oil and sugar and whisk until smooth.

Step 2/6

• 150 g flour
• 15 g wheat bran (optional)
• ⅔ tsp baking powder
• ⅓ tsp baking soda
• ⅓ tsp salt
• 50 ml white wine
• 50 ml cherry juice

• sieve
• bowl
• liquid measuring cup (small)

Sift the flour, wheat bran, both baking agents and salt in a bowl. Mix white wine and cherry juice in a measuring cup. Add dry ingredients to the bowl of your wet mixture. Pour in the liquid and fold slowly until no flour clumps are visible.

Step 3/6

• 125 g cherry, pitted and halved
• 75 g dark chocolate, chopped

Spoon half of the batter into the pan. Mix the cherries with 2 tbsp of batter and arrange them over the semi-filled pan. Fill the pan with remaining batter and scatter the chopped chocolates on top. Bake at lower third of the oven for 30-40 min.

Step 4/6

• toothpick

Check the doneness by inserting a toothpick into the middle. If the cake hasn’t done yet but the top is reaching a desired golden brown color, reduce the oven temperature to 160 C and continue baking for 10-15 more min. The cake is done when the top is somehow darkly browned, due to chocolates and flax flour, and a bit crusty.

Step 5/6

• wire rack

Turn off the oven and put the cake at the very bottom of the hot oven for a quarter or so. Take the cake out of the oven and let cool enough to handle. Remove it from the pan and cool completely on a wire rack.