Chocolate Cherry Cake (dairy-free)

By Shiran

This quick-to-make moist, fudgy, chocolatey cake is loaded with cherries and chocolate chips.

Quick-to-make moist chocolate cherry cake (dairy-free) | prettysimplesweet.com

Chocolate and cherry is an interesting combination; some hate it, and some love it. As you probably guessed, I’m a member of the latter group. I love the twist of cherries in this cake, and the addition of chocolate chips makes it absolutely irresistible.

Making the Cake
Start by mixing the cocoa powder with hot water. This step helps to deepen the chocolate flavor and make the cake fudgier. Let it cool just slightly until warm. Meanwhile, prepare the batter; mix the dry ingredients in one bowl, the wet ingredients in another bowl, and combine the two together. No mixer is needed. Before folding in the cherries, toss them with a bit of flour until they’re coated. This helps prevent them from sinking to the bottom of the cake while baking.

I used oil to keep the cake moist for longer, but you can replace half of it with 50g melted butter for flavor if you prefer. However, this cake is already so flavorful that I don’t find it necessary.

Try not to skip the chocolate chunks—those are the best part! The bittersweet chocolate pieces combine perfectly with the cherries in a way you do not want to miss out on.

Quick-to-make moist chocolate cherry cake (dairy-free) | prettysimplesweet.com

Cherries
Different kinds of cherries work well here, and I especially love how sour cherries work with the chocolate. Fresh cherries are the best option, but you could also use frozen. If so, use them straight from the freezer, without thawing, mixing them with some flour and then immediately folding them into the batter. Canned cherries can also be used as long as you make sure to drain them well and dry them with paper towels, or else the juices will seep into the cake and affect its texture and taste.

Topping the cake with chocolate ganache once it has cooled is always a great idea—both for looks and taste. For decoration, top it with grated chocolate or fresh cherries with stems.

This cake tastes best a day after it’s made, when the chocolate cake has had time to absorb the cherry flavor, so it’s a good make-ahead cake. However, it still tastes amazing on that first day, so feel free to dig in on the first chance you get.

To make a bigger batch, multiply the recipe by 1.5 and use a 13×9-inch pan. You may need to bake the cake a few minutes longer.

It’s also delicious as muffins! I had some leftovers once, so I scraped the remaining batter into a muffin tin and baked it in a preheated 350F/180C oven for 13 minutes (can take up to 20 minutes). They baked beautifully and were gone before I knew it!

Quick-to-make moist chocolate cherry cake (dairy-free) | prettysimplesweet.com

You may also like:
Almond cherry cake, a family favorite
Double chocolate muffins—the best I’ve ever tried, and I’ve tried many
Lemon blueberry cake
Strawberry cake
Simple chocolate layer cake

5.0 from 1 reviews

Chocolate Cherry Cake (dairy-free)
Yields: 8-inch cake
 

This quick-to-make moist, fudgy, chocolatey cake is loaded with cherries and chocolate chips.
Ingredients
  • 1 cup (240 ml) hot water
  • ⅓ cup (30 g/1 oz) cocoa powder (Dutch-processed)
  • 1 cup (140 g/5 oz) all-purpose flour, sifted
  • 1 cup (200 g/7 oz) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable/canola oil
  • 1 teaspoon pure vanilla extract
  • 1½ cups (230 g/8 oz) fresh cherries, pitted and halved (for other options, read above post)
  • 2 teaspoons all-purpose flour
  • ½ cup chocolate chips or chunks

Instructions
  1. Preheat oven to 350F/180C and grease an 8×8-inch pan.
  2. In a small bowl, whisk together hot water and cocoa powder until smooth. Set aside to let cool slightly until warm.
  3. In a large bowl, mix together flour, sugar, baking soda, and salt.
  4. In another medium bowl, mix together eggs, oil, vanilla extract, and water-cocoa mixture. Add egg mixture into flour mixture and mix with a rubber spatula just until combined. Do not overmix—the less you mix, the lighter the cake will be.
  5. In a small bowl toss cherries with 2 teaspoons flour in order to prevent cherries from sinking during baking. Add cherries and chocolate chips to cake batter and fold just until combined.
  6. Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (repeat testing if your toothpick runs into a cherry). Allow cake to cool completely on a wire rack.
  7. Dust the top with powdered sugar or top with chocolate ganache. Serve at room temperature.
  8. Cake can be kept in the refrigerator for up to 4 days.
  9. *To make a bigger batch, multiply the recipe by 1.5 and use a 13×9-inch pan. You may need to bake the cake a few minutes longer.

 

9 Comments on Chocolate Cherry Cake (dairy-free)

  1. Claudia | The Brick Kitchen
    November 15, 2015 at 3:00 am (1 year ago)

    Ooh I am definitely a chocolate-cherry fan! Your cake is so gorgeously dark here, and those studded cherries?! Yum! <3

    Reply
    • Shiran
      November 16, 2015 at 2:45 am (1 year ago)

      Thank you, Claudia!

      Reply
  2. Dairy-Free-Diet.com
    January 7, 2016 at 4:30 am (1 year ago)

    Dear Shiran, what should be the consistency of this cake? Pouring or thick? Please inform us 🙂 Thank you!

    Reply
    • Shiran
      January 7, 2016 at 10:00 am (1 year ago)

      I’d say it’s something in between. It’s more liquid than thick because of the warm water.

      Reply
  3. Jenny
    December 4, 2016 at 12:33 pm (1 month ago)

    Done it and loved it!
    Now Im trying it with chocochips and dulce de leche (like caramel) instead of cherrys.

    Reply
    • Shiran
      December 5, 2016 at 2:32 pm (1 month ago)

      Thank you so much Jenny!

      Reply
  4. rona
    January 15, 2017 at 1:18 am (3 days ago)

    Hi shiran! Do you have a recipe for blackforest cake?

    Reply

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