Easy Vegan Cherry Cake
This easy vegan cherry cake can be made with any berry that you like!
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I love an easy breezy vegan berry cake. I’ve been making quite a few cakes over the holidays, so I’m excited to finally share the recipe for this cherry berry cake that’s also vegan and refined sugar free! Not only is this cake delicious, soft, and not too sweet, but this vegan cake is made without refined sugars, and it’s also made in just one bowl. You probably have all of, if not most of the ingredients for this vegan cake in your pantry. Just grab your favorite berries and you’re ready to start baking!
The idea for this one bowl cherry snack cake recipe is inspired by an oat and yogurt cake recipe that I saw on Pinterest. I loved how simple that recipe was, and how it uses healthy ingredients. To make that recipe vegan, I simply swapped out the honey for maple syrup, the Greek yogurt for coconut cream, and omitted the eggs. The texture of this cake is delightfully soft and the taste is not too sweet, which I really like.
You can use any berry for this cake. Think blueberries, cherries, blackberries, raspberries, or any other fruit that you like! I pitted my own fresh cherries for this vegan cake but I bet frozen berries would work as well - just thaw them first.
After I took the first bite of this vegan snack cake, I was thinking that it would also taste great with some chocolate chips or chopped walnuts. Go crazy, and let me know what you end up making!
What berries can I use for this vegan cake?
I used fresh cherries for this vegan cake, but you can use any berry that you like. Blueberries, blackberries, raspberries… the world is your oyster here. Fresh or frozen berries should work - if you use frozen berries, be sure to thaw them first.
Is this cake gluten free and refined sugar free?
This vegan cherry berry cake is refined sugar free! The sweetness comes from maple syrup, but you could likely substitute the maple for any liquid syrup (like agave). You could also use honey if you are not vegan.
The recipe for this vegan cake is not gluten free. The dry ingredients are a combination of old-fashioned oats and flour. You may be able to swap the flour with a 1:1 gluten-free flour substitute, or almond flour. I have not tested that though, so I can’t confirm it will work.
What pan should I use for this cake?
I used a shallow bundt cake pan since that’s all I had on hand, but you could bake this cake in a 8x8 cake pan. The cook time may need to be extended or lessened depending on the size of your pan. My cake baked in 30 minutes.
Recipe
Active Time: 10 mins / Cook Time: 30 mins
INGREDIENTS
1/4 c unsweetened almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 c maple syrup
1/2 coconut cream
1 1/4 c all-purpose or whole-wheat flour
1 1/4 c rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 c pitted and chopped cherries (see above for notes)
DIRECTIONS
Preheat oven to 350 F. Spray a cake pan with non-stick spray and set aside.
Mix all of the wet ingredients together in a large bowl.
Add the dry ingredients and mix until combined.
Gently fold in the cherries - do not overmix.
Spread the cake batter evenly inside the pan.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before slicing.