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Vegan Chocolate Cherry Cake Recipe


No eggs, no dairy, but plenty of heatlhy soy and the delicious combination of chocolate and cherry. This is a simple and easy to follow recipe for a homemade cake, but I think you'll find that the combination of cherry and chocolate, combined with a topping of cherry preserves makes this vegan cake deliciously gourmet, and the addition of soy flour in the recipe means the cake has an extra protein boost. Perfect for vegetarians and vegans.

Recipe courtesy of the Soy Foods Council


  • 1 ¼ cups all purpose flour
  • ¼ cup soy flour
  • ½ cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dairy free semi-sweet chocolate chips
  • ½ cup cherry preserves
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 ½ cups plain soy milk
  • ½ cup soy oil
  • 2/3 cup cherry preserves, reserved for glazing after the cake has baked


Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8×8 baking pan.

Measure out the all purpose flour, soy flour, baking cocoa, baking soda, baking powder, and chocolate chips into a medium sized mixing bowl and combine well. In a separate bowl, combine the half cup of cherry preserves, granulated sugar, almond extract, soy milk, and soy oil and stir.

Add the wet ingredients to the dry ingredients and mix until well incorporated.

Pour the batter into the greased 8×8 pan and bake for forty-five minutes or until a toothpick inserted into the center comes out clean.

While the cake is still warm, spread the 2/3 cup of reserved cherry preserves on top of the cake.

Allow cake to cool and serve and enjoy.

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