Why does this recipe use ground flax seed and boiling water?

The ground flax seed mixed with boiling water creates a flax egg, which acts as a vegan binder in place of traditional eggs.

What kind of chocolate should I use for this cake?

The recipe calls for 1.5 ounces of vegan dark chocolate, which should be melted in a double boiler before adding to the mixture.

Can I use frozen cherries instead of fresh?

While the recipe specifies fresh pitted cherries, if using frozen, ensure they are thawed and well-drained to avoid excess moisture in the cake batter.

How should I store leftover Fresh Cherry Cake?

After cooling, store the cake in an airtight container at room temperature for a few days, or refrigerate to extend its freshness.

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Fresh Cherry Cake
[Vegan, Gluten-Free]

IS By: Inka Szot

Author Bio

Vegan dishes and desserts for enthusiasts of plant-based food, friends, and family. My name is... Read More

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A slice of Fresh Cherry Cake, dusted with powdered sugar, revealing juicy red cherries and specks of dark chocolate.

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Fresh Cherry Cake [Vegan, Gluten-Free]

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This fresh cherry cake is moist, delicious, and delightfully simple. The rich cake is studded with fresh cherries, a hint of vanilla, and a bit of dark chocolate with orange peel is melted into the batter to give it a and added a layer of elegant decadence. This cake is... Read More

Ingredients You Need for Fresh Cherry Cake [Vegan, Gluten-Free]

1 cup soy milk, unsweetened
2/3 cup cane sugar
1 1/2 cup flour (gluten-free if needed)
1 cup fresh cherries, pitted
1.5 ounces vegan dark chocolate
2 tablespoons peanut flour
2 tablespoons oil
2 teaspoons ground flax seed
3 tablespoons boiling water
1 teaspoon baking powder
1 teaspoon vanilla sugar
A pinch of Salt

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How to Prepare Fresh Cherry Cake [Vegan, Gluten-Free]

Melt the chocolate in a double boiler.
Mix the flax and boiling water together and allow the mixture to stand for 5 minutes.
Combine the dry ingredient in a bowl and combine the wet ingredients in a separate bowl (except for the chocolate).
Mix the wet and dry ingredients together.
Add the chocolate to the mixture and stir it well
Set the oven to 355°F and bake the cake for 30 minutes.
Let it cool and dust it with powdered sugar before serving it.