Vegan Cherry Cake
Indulge in the irresistibly moist and flavorful Vegan Cherry Cake, a plant-based twist on classic cherry desserts that's perfect for any occasion. This delightful cake combines tender bites of fresh or frozen cherries with a fluffy, golden crumb, all achieved without the use of dairy or eggs. Made with simple pantry staples like all-purpose flour, almond milk, and apple cider vinegar—a clever combination that creates a rich vegan "buttermilk"—this cake rises to perfection thanks to the addition of baking powder and baking soda. The subtle notes of almond and vanilla extracts elevate its flavor, while a zesty lemon glaze drizzled across the top adds a bright, tangy finish. Quick to prepare (ready in under an hour!) and easy to customize, this elegant cherry cake serves eight slices of pure joy that are sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1.5 cups fresh or frozen pitted cherries
- 0.5 cup powdered sugar
- 2 tablespoons almond milk (for glaze)
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a small bowl, mix the almond milk and apple cider vinegar together and set aside for 5 minutes to curdle, creating a vegan 'buttermilk'.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine the sugar, vegetable oil, vanilla extract, and almond extract. Stir in the prepared vegan 'buttermilk'.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over mix; it's okay if the batter is a little lumpy.
Gently fold in the cherries. If using frozen cherries, make sure they are thawed and drained.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, mix the powdered sugar, almond milk, and lemon juice in a small bowl until smooth.
Once the cake is cool, drizzle the glaze over the top.
Slice and serve the cake. Enjoy your Vegan Cherry Cake!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 487.5 g | 177% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 290.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
