Vegan Chocolate and Sour Cherry Layer Cake
A rich and moist chocolate cake with layers of creamy cocoa frosting and sweet sour cherries—completely plant-based and absolutely delicious!
A rich and moist chocolate cake with layers of creamy cocoa frosting and sweet sour cherries—completely plant-based and absolutely delicious!
Info
Prep Time:
10mCook Time:
30mDifficulty Level:
Ingredients
For the Chocolate Sponge:
- 300g all-purpose flour
- 3 tsp baking powder
- 4 tbsp cocoa powder
- 260g sugar
- 300g almond, soy, or coconut milk
- 120g melted margarine
- ½ cup dark chocolate chips
For the Syrup:
- ½ cup syrup from sour cherry preserves
- 3 tbsp cognac
For the Cocoa Cream:
- 300g powdered sugar
- 1 ½ tbsp cocoa powder
- 1 tsp vanilla extract
- 100g melted margarine
- 2-3 tbsp water or plant-based milk (coconut, almond, or soy)
For the Topping:
- 350g plant-based whipping cream
- Sour cherry preserves
- Dark chocolate curls for garnish
Directions
Prepare the Sponge Cake
Preheat the oven to 180°C (350°F).
Grease two 22cm round cake pans and line with parchment paper.
In a bowl, sift together flour, baking powder, and cocoa powder.
Add the sugar and mix. Pour in the plant-based milk and melted margarine, stirring until just combined.
Gently fold in the chocolate chips.
Divide the batter evenly between the pans and bake for 35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool completely before slicing each one horizontally into two layers.
Make the Cocoa Cream
Sift together the powdered sugar, cocoa powder, and vanilla extract.
Add the melted margarine and plant-based milk, whisking until smooth.
Whip until creamy and fluffy.
Prepare the Syrup
Heat the sour cherry syrup and cognac until warm, then let cool.
Assemble the Cake
Place one sponge layer on a cake stand.
Brush with cherry syrup and spread with a layer of cocoa cream.
Add a few sour cherries and repeat with the remaining layers.
Cover the entire cake with the remaining cocoa cream.
Garnish with whipped plant-based cream, sour cherries, and chocolate curls.
Refrigerate for 2-3 hours before serving for the best texture.
Recipe Tips
Use a pastry brush to evenly coat the sponge layers with syrup—this keeps the cake moist and enhances the sour cherry flavor without making it soggy.
