cherry cake easy simple recipe

Cherry pie with a juicy filling (easy vegan recipe)

This classic cherry pie with an incredibly juicy, moist & fruity cherry filling is easy to make and so delicious! The crust and the filling are vegan and you only need a few simple ingredients.
5 from 4 votes
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Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Bianca Zapatka

Ingredients

For the crust:

  • 150 g light wheat or spelt flour
  • 1/2 tsp baking powder
  • 75 g vegan butter (Alsan*) or margarine
  • 50 g applesauce* (optional)
  • 50 g raw cane sugar
  • 1 pinch of vanilla
  • 1 pinch of salt

For the filling:

  • 350 g of cherries pitted (drained from the glass or fresh)
  • 200 ml of cherry juice
  • 2 tbsp of raw cane sugar or agave syrup to taste
  • 25 g corn starch

To brush:

  • plant-based cream or milk

Instructions

For the base:

  • Mix flour, baking powder, sugar, vanilla and salt. Add applesauce. Sprinkle the vegan butter (or margarine) over the flour mixture and knead everything quickly to a smooth dough. (If needed, add a bit of cold plant-based milk). Then form the dough into a ball, wrap in cling foil and put in the fridge for at least half an hour.
  • Afterwards, remove the dough from the fridge. Roll out 2/3 of the dough on a floured surface and spread evenly in a 18 cm greased springform. Press the dough while pulling up the sides (approx. 2-3 cm).
  • Pre-bake the crust for 15-20 minutes at 180°C in a preheated oven. *

For the filling:

  • Drain the cherries from the glass (save the cherry juice) or core fresh cherries.
  • Stir cherry juice with starch and sugar / syrup in a small saucepan and bring to a boil. Add the cherries (cook fresh cherries for about 5 minutes) and let cool.
  • Spread the filling on the pre-baked crust and smooth it out.
  • Roll out the remaining dough and cut into 1 cm wide strips.
  • Lay the strips crosswise like a grid on the cake and cut off the overlapped edges. Brush the dough grid with some plant-based cream or milk.
  • Bake the cake on a medium rack for about 20 minutes until golden brown.
  • Then allow the cake to cool and place in the fridge until serving. (Tip: The cake tastes even better the next day)
  • Before serving, sprinkle with some icing sugar if you like and serve with vanilla ice cream, coconut cream or simply pure.
  • Enjoy!

Notes

  • You can also prepare the dough for the crust the day before and then chill in the fridge overnight. You can also freeze the dough.
  • I prefer using Alsan, but you can use any other margarine as well.
  • Instead of applesauce you can also use 50 g pureed banana or another egg substitute of choice. But the recipe also works without any egg substitute.
  • The amount of sweetness for the filling depends on how sweet the cherries are naturally. For sour cherries, I recommend adding more raw cane sugar or agave syrup.
  • The cake also turns out well without pre-baking the crust. The full baking time is then about 40-45 minutes. If the cake gets too dark in the meantime, cover with a piece of baking paper.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!