Delicious vegan Cherry Cake
Delicious vegan Cherry Cake
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It’s cherry season again, lovelies! These fruits are just perfect to eat them unprocessed right away. But cherries are also awesome to bake with. So I thought it would be nice to show you my all time favorite easy vegan cherry cake. It’s a simple, quickly made dough with cinnamon, coconut sugar and cardamom, which gives this cake a tempting caramel like taste.  So I bet, this vegan cherry cake will be loved by all of your friends, family and guests.

When you buy cherries, you should make sure that they have a smooth surface that is as undamaged as possible. By the way, you can tell whether cherries are freshly harvested by their stems. The stems should be a nice juicy green and sit firmly on the cherries. If the stems are brown and dried up, the cherries are a little older. It is important to pay attention to this, as cherries only stay crunchy and good for a few days, even in the fridge. But you can freeze them with or without pit very well. Let’s go, hope you enjoy this little delicious cherry cake, all the best Lea.

Ingredients (1 cake, serves 6-8)

  • 150-180 g (5.2-6.3 oz) cherries
  • 130 g (4.5 oz) zucchini
  • 1 organic lemon
  • 250 g (2 cups) (spelt) flour
  • 100 g (1/2 cup) coconut sugar (or cane sugar) + a bit more for dusting
  • 1 tsp. cinnamon
  • Optional: 1 small tsp. cardamom
  • 1 tsp. baking powder
  • 1 tsp. baking soda (or more baking powder)
  • 100 ml (3.3 oz) coconut oil
  • 3 tbsp. soy yoghurt
  • 25 g (0.8 oz) flaked almonds

Also: A casserole dish approx. 27 x 17 cm (10.6 x 6.6 inch)

Instructions (20 minutes working time Arbeitszeit + 45 baking time)

  1. Preheat the oven to 180 °C/356 °F fan. Line a baking tin/baking dish with baking paper or alternatively grease it with margarine or (coconut) oil.
  2. Wash and stone the cherries. Wash and finely grate the zucchini. Wash the lemon with hot water and grate the zest of about one half of the lemon.
  3. Put flour, lemon zests, coconut sugar, 1 tsp. cinnamon, 1 small tsp. cardamom, baking powder and baking soda into a mixing bowl. Drizzle the baking soda with 1 tbsp lemon juice until it foams (so it gets activated). Quickly stir in the grated zucchini, coconut oil and 3 tbsp soy yoghurt (or any other plantbased yoghurt). I also cut four cherries into small pieces and fold them into the dough.
  4. Pour the dough into the mould, smooth it with a spoon and press the remaining pitted cherries halved into the dough. Sprinkle the dough with almond flakes and some coconut sugar.
  5. Bake the cake at 180 °C/356 °F fan for about 45-50 minutes.
  6. Let the cake cool down briefly, lift it out of the mould, cut it into pieces and enjoy this awesome summer taste.