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Don’t you just love when something simple like a vegan chocolate sponge cake gets a little upgrade and it’s now a whole new level – so you don’t want to go back to the basic version of it anymore? That’s what happened to me ever since I started to make this Vegan Chocolate Sponge Cake With Amarena Cherries. So simple, yet the cherries make it so decadent, almost luxurious. Well, after the Sunday roast luxurious. A little bit of extra. And it’s all because of these delicious Amarena cherries in syrup.
This really is a delicious Vegan Chocolate Sponge Cake With Amarena Cherries – it can be perfect for celebrations or birthdays, the texture will hold the icing well too. I ddidn’t ice it – in fact, by the time I was going to take photos for the blog, HALF OF IT WAS GONE. (I’m looking at you husband.) And I know all vegan bakers say this most of the time: if you didn’t know it’s vegan, you would not guess.
Tips and tricks:
- You can use self raising flour instead of all purpose flour, in which case add only 1/2 tsp of baking powder
- You can use sweetened cocoa powder, just add a little less sugar then
- This is a somewhat reduced sugar cake, you’d normally add almost as much sugar as flour – but I reduced it and because of the sweetness of the cherries and syrup, it worked out well
Vegan Chocolate Sponge Cake With Amarena Cherries
Ingredients
- 200 g all purpose flour or self raising flour, in which case just 1/2 tsp of baking powder to use
- 150 g dark brown sugar
- 30 g unsweetened coca powder
- 200 ml oat milk or other nut milk, but oat has a very neutral taste when baking with it
- 100 ml light vegetable oil I used sunflower
- 120 g Amarena cherries in syrup (both cherries AND syrup) This is half of the full Fabbri jar
- 1/2 tsp strong vanilla extract I use Nielsen-Massey
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 170 Celsius.Prepare the baking pan by greasing with a little vegan butter or oil. If you use a bundt tin, like me, make sure it gets into the nooks.Add the flour, sugar, baking powder, cocoa powder and mix. After this, add the salt to your mixing bowl and mix again.Pour the oat milk, vegetable oil and vanilla extract into a small bowl or jug and whisk it together with a mixer.Gently fold in the Amarena cherries and syrup.Pour the batter into the baking tin.Bake for about 45 min first and check if with a fork if it's ready. If not, bake for a further 10-15 minutes.Let it cool before serving.
Check out my other vegan bakes:
Vegan Blackberry Muffins (Low Sugar)
Vegan Pogacsa – Hungarian Mini Savoury Scones
Super Simple Vegan Brownies Recipe