Vegan Cherry Chocolate Cake

Too few ratings

Niloufar Doroud

Community Member

Difficulty

Easy 👌
20
min.
Preparation
60
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
15 g flaxseed flour
60 ml water
10 g citrus zest, any kind, fresh
50 ml oil
80 g sugar
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
125 g cherry, pitted and halved
75 g dark chocolate, chopped

Utensils

  • oven
  • cake pan
  • parchment paper
  • bowl (large)
  • stand mixer with whisk
  • sieve
  • bowl
  • liquid measuring cup (small)
  • toothpick
  • wire rack
  • Step 1/6

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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.

  • Step 6/6

    Enjoy as a light dessert, an evening treat or a really delicious breakfast that inspires you to wake up earlier the next morning!

    Enjoy as a light dessert, an evening treat or a really delicious breakfast that inspires you to wake up earlier the next morning!

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