Oh this moist and fudgy Eggless Chocolate Cherry Cake is so wickedly moreish! This easy one bowl recipe makes a rather flavourful cake that's deeply chocolatey studded with sweet sour cherries! Yum!
Author: Natasha Minocha
1 3/4cupWholewheat flour
A pinch of salt
1/2cupCoconut oilOr any vegetable oil / butter ( melted)
1cupCoconut milkOr any milk of your choice
1/2cupGreek yogurtOr any plant based yogurt, if you want to make it VEGAN
1cupCherries, pitted and chopped
1/2cupDark chocolate chips 70% or Dairy free chocolate chips
For the topping
1-2TbspDark chocolate chips 70% or Dairy free chocolate chips
Preheat your oven to 180C. Line your baking pan with parchment paper. I used a 9" square pan. You can use a round 8" or 9" pan too.
Combine all the dry ingredients - flour, cocoa powder, baking powder, baking soda, salt and brown sugar in a bowl. Whisk them well to remove any lumps.
Now add the oil, milk, yogurt and vanilla to the dry ingredients. Mix well but gently. Your batter should be thick,shiny and smooth.
Fold in the cherries and chocolate chips. Scrape the batter in your prepared pan. Sprinkle with sea salt and some more chocolate chips if you like.
Bake for 35-40 minutes or until a skewer inserted in the center of the cake comes out with a few moist crumbs attached. Please don't over bake this cake, else it will be very dry. Let cool for about 30 minutes before turning it out on a serving platter. Cut into squares and enjoy!