This easy vegan stracciatella cherry cake is a super moist and delicious chocolate-infused eggless vanilla sponge cake recipe that can also be made in a loaf pan, on a sheet pan, or in a muffin pan! Served with a scoop of dairy-free ice cream on top, you’ll have an irresistibly decadent dessert that’s perfect for any occasion!
The Best Vegan Cherry Cake
Chocolate and cherries – a classic combination that never goes out of style! If you love this combo on my Vegan Black Forest Cake and Cherry Cheesecake Brownies, then you will definitely fall in love with this Stracciatella Cherry Cake recipe! The addition of vegan ice cream is the cherry on top of the cake (pun intended). A summertime dessert that everyone will enjoy – whether you are vegan or not!
Not only is this vegan chocolate cherry cake absolutely delicious, but it’s super easy to make using simple ingredients too! A sprinkling of desiccated coconut and more cherries gives it a more festive appearance that will wow anyone. It looks so romantic and fancy enough to make on Valentine’s Day, Mother’s Day, anniversaries and other celebrations!
It’s the perfect vegan cake for any occasion and every day! Plus you can make it all year round as you don’t need fresh cherries to make it. Feel free to modify the recipe by using other berries and fruits – it’s so versatile and turns out perfectly all time!
Ingredients Needed
- All-purpose: Instead of all-purpose or spelt flour, you can use a 1:1 gluten-free flour blend. A blend of light flour and whole wheat flour also works well. Whole wheat flour alone will also work, but the cake may be too dense otherwise.
- Leavening agents: I used both baking powder and baking soda to give the cake a nice height and make it soft and fluffy. You can substitute baking soda with 2 tsp more baking powder.
- Salt: this will balance the sweetness and also bring out the chocolate and fruity cherry flavors of the cake.
- Sugar: I used a mixture of raw cane sugar and coconut sugar, but you can use any sugar. If you use syrup, you should use a little less liquid.
- Soy milk: other plant milk like almond or oat works too. This will give the cake batter a richer taste.
- Vegetable oil: you can use sunflower or canola oil, or melted coconut oil for this recipe. This will help make the cake super moist for days!
- Vanilla extract: for aroma and flavor.
- Apple cider vinegar: is added to activate the leavening agents. As a replacement, you can use lemon juice or white vinegar.
- Chocolate: roughly chopped or grated. Use dark chocolate to keep the cake from being overly sweet.
- Sour cherries: these tart fruits plus the juice adds a bright and fruity flavor to the cake. I used canned cherries and their leftover „cherry water“ but you can also use fresh cherries and bottled cherry juice.
- Cornstarch: this will help keep the cherries from bleeding and sinking into the batter while baking. You can also use pudding powder if you have this.
How to make Stracciatella Cherry Cake
As always, I recommend checking out the recipe video and step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the cherry cake batter
Strat by draining the cherries and reserving the juice. Then add the cornstarch to the cherries and toss gently. Sift flour and baking powder into a large bowl. Then add baking soda, sugar and salt and whisk together. In a measuring cup, whisk together plant milk, oil, vanilla extract and apple cider vinegar. Then pour into the flour mixture and stir until just combined. Lastly, fold in the grated chocolate.
Step 2: Add batter to the pan and bake!
Pour half of the batter into the prepared baking pan and spread half of the cherries on top. Then pour the rest of the batter on top and finally spread the rest of the cherries on top. Bake the cake at 356 °F (180 °C) for about 45-50 minutes, or until a toothpick comes out clean. Allow to cool completely, then sprinkle the cake with desiccated coconut and garnish with fresh cherries if you like. Enjoy!
Tips when Making Stracciatella Cherry Cake
- Tossing and coating the cherries with cornstarch will help keep them intact and will make them less likely to sink to the bottom while baking. It will also help them from making the cake soggy.
- Do not overwork your cake batter. Just mix until just combined or you will end up with a dense cake.
- The baking time will depend on what type of pan you are using. I used a 9-Inch (23 cm) springform pan and it lasted for about 45 to 50 minutes in the oven. You will have to bake less if you use a sheet pan or muffin pan.
- You can intensify the cherry flavor by drizzling some cherry juice, liqueur or cherry compote on top of the cake after baking. This will help to keep the cake moist longer.
- If you are on a low-fat diet, you could replace some of the oil with unsweetened applesauce. However, take note that this will change the texture and flavor of the cake.
- You can use other fruits or berries for variety like chopped, apples, pears, strawberries, blueberries, etc.
How to Store
If you are making this cake ahead of time, you can place it in a lidded container or an airtight cake box to keep it as moist as possible. Store it in the fridge for up to 4 days or even longer in the freezer. I like to pop it back in the oven for a few minutes before serving it to make it tender and fluffy again.
This Stracciatella Cherry Cake is:
- Dairy-free
- Eggless
- Chocolatey
- Fruity
- So delicious
- Easy to make
- Adaptable
- Romantic and fancy
- The perfect cake for any occasion!
More Vegan Cherry Cake Recipes
- Chocolate Cherry Cake
- Cherry Cheesecake Brownies
- Cherry Pie
- Danube Wave Cake
- Mole Cake
- Vegan Chocolate Cake
- Tiramisu
- Black Forest Cake
- Cherry Poppy Seed Cheesecake
- Black Forest Cake Roll
- Cherry Yeast Rolls
Recipe Video
If you try this easy Vegan Stracciatella Cherry Cake recipe, feel free to leave me a comment and a review! And if you take a picture of your cake and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
The Best Vegan Stracciatella Cherry Cake
Author:Ingredients
- 2 ½ cups (200 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda or 2 tsp more baking powder
- 1 pinch of salt
- ¾ cup (150) sugar variety of choice
- 1 cup (240 ml) soy milk or other plant milk
- ⅓ cup (80 ml) vegetable oil e.g. sunflower or canola oil, or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or 2 tbsp lemon juice
- 3.5 oz (100 g) chocolate grated
- 1 jar of sour cherries 12.3 oz/350 g drained weight or fresh pitted cherries
- 1 tbsp cornstarch
To serve (optional)
- desiccated coconut
- cherries
Instructions
*Note: check out the recipe video + step-by-step pictures above!
- Preheat the oven to 356 °F (180 °C). Lightly grease a 9-Inch (23 cm) springform pan and line the bottom with parchment paper.
- Drain the cherries, reserving the juice, and drain well. Then add the cornstarch to the cherries and toss gently.
- Sift the flour and baking powder into a large bowl. Then add baking soda, sugar and salt and whisk together.
- In a measuring cup, whisk together plant milk, oil, vanilla extract and apple cider vinegar. Then pour into the flour mixture and stir briefly with a whisk or spoon until just combined (do not overmix, or the cake will not be fluffy, but rather dense). Lastly, fold in the grated chocolate.
- Pour half of the batter into the prepared baking pan and spread half of the cherries on top. Then pour the rest of the batter on top and finally spread the rest of the cherries on top.
- Bake the cake in the preheated oven for about 45-50 minutes, or until a toothpick comes out clean.
- Remove from the oven and let cool completely (if you like, you can drizzle some cherry juice, liqueur or cherry compote on top to keep the cake moist longer).
- Sprinkle the cake with desiccated coconut and garnish with fresh cherries if you like. Enjoy!
Notes
- Flour: Instead of all-purpose or spelt flour, you can use a 1:1 gluten-free flour blend. A blend of light flour and whole wheat flour also works well. Whole wheat flour alone will also work, but the cake may be too dense otherwise.
- Oil-free: If you are on a low-fat diet, you could replace some of the oil with unsweetened applesauce.
- Sugar: I used a mixture of raw cane sugar and coconut sugar, but you can use any sugar. If you use syrup, you should use a little less liquid.
- Please read my blog post for more information about this recipe as welle as storing notes!
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habe den Kuchen in einer Kastenform mit Faktor 0,7 gemacht. Mit Schattenmorellen aus dem Glas in der ursprünglichen Menge war der Kuchen richtig schön saftig.
Ich benutze gerne mehr Früchte als im Rezept und das hat hier super gepasst.
Tolles Rezept, die Mischung aus Schokoladenstückchen und Frucht passt sehr gut 🙂
Schön, das freut mich! 🙂