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Vegan One Bowl Chocolate Cake (with cherries)

A moist, decadent chocolate cake that melts in the mouth. Oh, and bonus of juicy cherries to bite into.
Course Dessert
Cuisine World Vegeterian
Keyword vegan cake, chocolate cake, chocolate cherry cake
Prep Time 15 minutes
Servings 4

Ingredients

Dry Ingredients

  • 1.5 cups plain flour
  • 1 cup sugar I used raw sugar. This recipe works best with raw or white sugar.
  • 1/3 cup cooca powder
  • 1 tsp baking soda

Wet Ingredients

  • 1 cup coffee I mixed 2 tsp instant coffee with 1 cup of hot water. If making for kids, substitute with plain water and omit the coffee
  • 1 tsp vanilla essence
  • 1/3 cup oil I used vegetable oil, but olive oil or virgin coconut oil can also be used. Choose a neutral oil with no strong smell.
  • 2 tbsp apple cider vinegar white vinegar also works

Chocolate Icing (optional, but why would you say no to more chocolate)

  • 1/2 cup dark chocolate chips/chopped chocolate
  • 1-2 tsp hot water
  • 1 tsp vanilla extract

Additional stuff ( optional, but why would you not eat fruit)

  • 1 to 1.5 cups pitted cherries or raspberries

Instructions

  • Preheat the oven to 180C for 10 minutes
  • Pit cherries, if using and prepare the fruit. Wash and dry well to remove any excess moisture
  • Line the bottom of a 8 inch pan with baking parchment. This is essential if you are using fruit because it will stick terribly.
  • In a large bowl, add all the dry ingredients and mix well to combine
  • Make a small well in the centre and add the oil, vanilla essence and coffee/water. Mix well using a small whisk or a fork until it is fully combined
  • Add the vinegar and stir just until it is fully mixed. You will see the vinegar react with baking soda and create ripples. That is good.
  • Arrange the cherries on the baking pan and pour the batter over. Alternatively, you can mix in the cherries to the cake batter using the lightest hand and minimal stirring. If the cherries rise up, use your fingers to poke them slightly into the batter.
  • Bake for 35-40 minutes until a skewer comes out clean.
  • For the chocolate icing, microwave the chocolate in twenty second intervals until melted. Add hot water, vanilla essence and stir well until combined. Pour over warm cake.

Notes

I used a 8 inch pan for this cake and it took 35 minutes. Each oven and each pan is different, so check from the 30 minute mark to see if done.
This cake is amazing even without the fruit as a moist chocolate cake.
The chocolate icing is optional, but as always anything chocolate is highly recommended.