Vegan Chocolate Cherry Bundt Cake
Indulge in the rich flavors of our Vegan Chocolate Cherry Bundt Cake. This moist and decadent cake combines the depth of cocoa with the tangy sweetness of sour cherries. Perfect for special occasions or as an impressive dessert, this vegan delight proves that plant-based baking can be extraordinarily delicious and satisfying.
Cake Instructions
- Preheat your oven to 175°C (350°F).
- Grease a Bundt-style cake pan with melted vegan butter, then dust with a little of the flour from the recipe. Tap out any excess.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, vanilla sugar, cocoa powder, ground cinnamon, and salt.
- Add the sunflower oil and soy milk, then mix until smooth. Add the apple cider vinegar and mix again.
- Open and drain the canned sour cherries well (shake off excess liquid).
- Gently fold the drained cherries into the batter.
- Pour the batter into the prepared pan and tap the pan gently on the counter to remove air bubbles.
- Bake for about 60 minutes, or until a skewer/toothpick inserted into the center comes out clean.
- Cool in the pan for about 15 minutes.
- Turn out onto a wire rack and cool completely before slicing.
- Serve as-is, or dust with powdered sugar if desired.
Notes
- Drain cherries well to avoid a gummy or overly wet crumb.
- Dusting the pan with flour after greasing helps the cake release cleanly.
- Cool completely before slicing so the cherry pockets don’t crumble.
Equipment Needed
- Oven
- Cake Pan
- Pastry Brush
- Mixing Bowl
- Whisk
- Spatula
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Can Opener
- Colander
- Skewer
- Tooth Picks
- Wire Rack
- Knife
- Cutting Board
Nutrition Facts
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