Cherry Cake Recipe Vegan Delight for Every Occasion

Cherry cakes have a timeless charm that resonates with anyone who loves the perfect balance of sweet and tart flavors. But what if you want to enjoy this delightful treat without any animal products?

That’s where this vegan cherry cake recipe comes in! This cake is moist, fluffy, and bursting with fresh cherries, making it an irresistible dessert or snack for vegans and non-vegans alike.

Whether you’re baking for a special occasion or simply craving a wholesome homemade cake, this recipe is straightforward and packed with natural ingredients. Plus, it’s a wonderful way to celebrate cherry season or enjoy those lovely frozen cherries year-round.

In this blog post, I’ll take you through every step to create a luscious cherry cake that’s entirely plant-based and incredibly satisfying. From mixing the batter to baking it to perfection, I’ll share tips and variations to customize it to your liking.

Ready to bake something delicious and compassionate? Let’s get started!

Why You’ll Love This Recipe

This vegan cherry cake is a winner for many reasons. First, it’s made without any eggs, dairy, or refined sugars, relying on wholesome substitutes that keep it moist and flavorful.

The cherries add a natural burst of juiciness and a touch of tartness, which perfectly complements the sweet, tender crumb. It’s also incredibly versatile—you can use fresh, frozen, or even dried cherries in this recipe.

Another great aspect is how easy it is to prepare. No complicated steps or hard-to-find ingredients—just simple pantry staples and fresh fruit.

Whether you’re new to vegan baking or an experienced pro, this cake promises a delightful experience and a scrumptious result. Plus, it’s a fantastic way to impress your family and friends with a dessert that’s both ethical and delicious.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 cup granulated sugar (coconut sugar or organic cane sugar works well)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup plant-based milk (almond, soy, oat, or coconut)
• 1 tbsp apple cider vinegar or lemon juice
• ⅓ cup vegetable oil (coconut oil or neutral oil like canola)
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen pitted cherries, halved
• Optional: ½ tsp almond extract for extra cherry flavor

Equipment

• Mixing bowls (one large, one medium)
• Electric mixer or whisk
• Measuring cups and spoons
• 8-inch round cake pan or 9×5-inch loaf pan
• Parchment paper or non-stick spray
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your cake pan and line it with parchment paper for easy removal.
2. Prepare the plant-based buttermilk: In a small bowl, combine the plant milk with the apple cider vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly.
3. Mix dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Stir to combine evenly.
4. Combine wet ingredients: In another bowl, whisk together the oil, vanilla extract, and the plant-based buttermilk. If using almond extract, add it here.
5. Add wet to dry: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender.
6. Fold in cherries: Gently fold in the halved cherries, reserving a few to scatter on top of the cake for decoration.
7. Transfer batter: Pour the batter into the prepared pan and smooth the surface with a spatula. Scatter the reserved cherries evenly on top.
8. Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a cooling rack to cool completely.
10. Serve and enjoy! Slice the cake and serve it plain or with your favorite vegan whipped cream or ice cream.

Tips & Variations

“For an extra burst of cherry flavor, try adding a splash of cherry liqueur or cherry juice to the batter!”

• Cherry options: Fresh cherries are ideal, but frozen cherries work just as well—just thaw and drain excess juice to avoid soggy cake. Dried cherries can be rehydrated in warm water or juice.
• Gluten-free: Use a 1:1 gluten-free baking flour blend to make this cake gluten-free. Make sure your baking powder is gluten-free as well.
• Sweeteners: Swap granulated sugar for coconut sugar or maple syrup (reduce liquids slightly if using syrup).
• Add nuts: For a bit of crunch, fold in chopped pecans or walnuts.
• Spices: Add ½ tsp cinnamon or nutmeg to the dry ingredients for a warm spice note.

Nutrition Facts

Serving Suggestions

This cherry cake is delightful on its own, but you can elevate it with a few simple accompaniments. Try pairing it with a dollop of vegan whipped cream or a scoop of creamy vegan ice cream for a decadent dessert.

Freshly brewed coffee or a cup of herbal tea also complements the cake beautifully, making it a perfect treat for afternoon tea or brunch.

For a festive touch, dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice. You can also serve it alongside a fresh fruit salad or a berry compote to add extra freshness and color to your plate.

Conclusion

This vegan cherry cake recipe is a fantastic way to enjoy a classic dessert while keeping it plant-based and wholesome. Its tender crumb, sweet cherry bursts, and easy preparation make it a reliable favorite for any baker’s repertoire.

Whether you’re new to vegan baking or looking to expand your dessert options, this cherry cake offers a delicious and cruelty-free choice that everyone will love.

Don’t forget to experiment with the variations and serving ideas to make the cake uniquely yours. And if you’re interested in exploring more tasty recipes, be sure to check out Thelma Sanders Squash Recipe for a savory delight, or satisfy your sweet tooth with the rich Peanut Butter Gelato Recipe.

For something tangy and spicy, the Pickled Cherry Pepper Recipe is a must-try!

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