My birthday recently passed, and what better way to celebrate than by sharing a truly special recipe with all of you? You might recall from my previous post about mango papaya chia pudding that I’ve been indulging in a few too many cookies. But today, we’re talking about cake – specifically, a delightful Vegan Cherry Chocolate Bundt Cake – and cake, as we all know, exists in its own delicious category! Get ready to discover the magic of this rich, decadent, and surprisingly easy-to-make dessert, perfect for any occasion or just a delightful treat for yourself. This recipe promises a deep chocolate flavor complemented by a vibrant cherry syrup, all in a beautiful bundt shape. It’s a dairy-free dream that’s sure to impress!
Despite my deep love for baking, and especially for a good cake, my actual birthday this year passed without a slice in sight. It was a mid-week affair, and work had me completely engrossed. For the past five years, my birthdays have been celebrated with wonderful trips abroad – Paris, Rome, Barcelona – each city a cherished memory created by my amazing partner. This year, however, we opted for a staycation in the UK. Perhaps it was the shift in routine, or simply not being a ‘milestone’ birthday, but the day came and went without the traditional cake celebration. It wasn’t until the next day, when a colleague exclaimed, “It was your birthday, and you, the baker, didn’t even bring a cake?! What gives?!” that the gravity of the situation (and my delightful oversight) truly hit me. Guilty as charged, indeed! The thought of a birthday without cake for a baker was almost sacrilegious, and the playful accusation was all the motivation I needed.
Returning home that evening, a wave of delightful guilt washed over me. And, let’s be honest, a secret, undeniable craving for cake began to emerge. Without further hesitation, the kitchen lights went on, and the baking adventure commenced. My mind immediately turned to a dessert that combined rich flavors with the elegance of a Bundt cake. I envisioned a truly indulgent yet accessible recipe, a decadent dairy-free chocolate cake that would satisfy my sweet tooth and make up for the missed birthday treat. This needed to be a cake that was not only delicious but also visually appealing, a true centerpiece.
Luckily, a generous box of ripe, juicy cherries was still on hand, leftover from preparing my much-loved Cherry and Cinnamon Jam. These beautiful fruits seemed to call out to me, practically begging to be transformed into something extraordinary. That’s when the idea for a quick, vibrant cherry syrup sparked. The thought of combining the tart sweetness of cherries with the deep richness of chocolate was irresistible. And let me tell you, the first taste confirmed it: the marriage of that sweet, sticky, intensely flavorful cherry syrup with a rich, moist vegan chocolate bundt cake is nothing short of a dream come true. For fellow oat lovers, imagine this luscious syrup generously drizzled over a warm bowl of porridge – it’s pure heaven, transforming a simple breakfast into an indulgent experience! This bundt cake is more than just a dessert; it’s an experience, a symphony of flavors and textures.
My first attempt at this delightful Vegan Cherry Chocolate Bundt Cake was, shall we say, a testament to enthusiasm. I may have slightly overfilled the bundt pan, eager to use every last drop of the decadent batter. By the time I realized my error, it was too late to stop pouring. The result? A magnificently ‘puffy’ bundt cake, overflowing with charm and a rather rustic appeal! While I personally adored its abundant appearance – it had a wonderfully homemade, generous look – I envisioned my pragmatic work colleagues. They might expect perfection (or perhaps just more cake!). So, fueled by the desire for an ‘ideal’ cake for the office and, admittedly, a convenient excuse to bake a second one for the household, I embarked on round two. This second attempt allowed me to refine the process and ensure a perfectly sculpted dairy-free bundt cake.
Baking a bundt cake is always a rewarding experience. The unique shape, often adorned with flutes or swirls, transforms a simple cake into an elegant dessert with minimal effort. The beauty of a bundt lies in its inherent decorative quality, making it a fantastic choice when you want something special without intricate frosting work. The dense, moist crumb of a good bundt cake holds up beautifully to glazes and syrups, absorbing flavor and staying tender. This particular easy vegan cake recipe really highlights the Bundt’s appeal, showcasing how a straightforward batter can become something truly magnificent. Choosing a bundt pan also ensures even baking, thanks to the central tube that helps distribute heat more uniformly throughout the cake.
That second cake turned out to be an absolute blessing. In my baking zeal, I made a small but significant blunder: I poured the luscious chocolate glaze over one of the cakes *before* the cherry syrup had a chance to fully absorb. The result was a beautiful, but rather stubbornly unabsorbed, syrup helplessly floating on top, unwilling to mingle with the cake’s delicious crumb. This little mishap, however, was a valuable lesson in patience and proper layering. It also reinforced just how incredibly pleased I was to have made two cakes! A minor setback quickly turned into a delicious discovery – and ensured there was still a perfectly glazed, syrup-infused cake to enjoy. It just goes to show that even in baking, sometimes the best outcomes stem from unexpected detours. Plus, having an extra cake meant more deliciousness to share (or hoard, no judgment!). This experience cemented my understanding of how to achieve the perfect finish for this homemade bundt cake.
The best part of baking this dynamic duo of Cherry Chocolate Bundt Cakes? Neither of them made it to the office that day… #sorrynotsorry. Sometimes, the baker needs to enjoy the fruits (and chocolates) of their labor! The aroma alone was enough to make keeping them a challenge, and the taste was simply too good to share beyond the immediate household. It quickly became our new favorite plant-based dessert.
Once the fragrant cherry syrup has had a moment to soak into the moist chocolate bundt cake, it’s time for the grand finale: a generous pour of the rich, smooth chocolate glaze. Allow it a few minutes to set beautifully, creating that irresistible crackly finish, or simply grab a fork and dive right in – no judgment here! For an extra touch of elegance and flavor, you can decorate your cake with fresh cherries or any remaining pitted cherries from your syrup preparation. These add a wonderful burst of freshness and color against the dark chocolate. If cherries aren’t your favorite, or you simply prefer a minimalist look, the cake is truly outstanding on its own. It’s a versatile dessert that shines with or without embellishments.
A little tip for those who love a thicker, more intense cherry syrup: while maple syrup provides a delicate sweetness, swapping it for some brown sugar (or even white sugar!) will help achieve a richer consistency and deeper caramel notes, enhancing the rich chocolate cherry flavor even further. This small adjustment can significantly impact the syrup’s texture and depth. And as this is a celebratory Vegan Birthday Cake – and one that required multiple baking sessions! – let’s just agree that nutritional information can take a back seat for now, shall we? This cake is all about pure, unadulterated joy, a delightful indulgence that nourishes the soul. It’s truly one of the best easy vegan cake recipes you’ll find, promising a memorable dessert every time.
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Cherry Chocolate Bundt Cake
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cup brown caster sugar
- ¾ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ⅔ cup vegetable oil
- 1 cup water
- ⅓ cup maple syrup
- 3 tablespoon white vinegar
- 1 tablespoon vanilla extract
Chocolate Glaze
- 1 cup chocolate chips vegan
- ⅓ cup coconut oil
Cherry Syrup
- 1 ½ cup pitted cherries
- 3 tablespoon maple syrup
Instructions
- Preheat oven to 170 Celsius and generously grease a bundt cake pan with oil or vegan butter, then dust lightly with some flour to prevent sticking. Set aside.
- In a large mixing bowl, combine the dry ingredients: all purpose flour, cocoa powder, brown caster sugar, baking soda, baking powder, and salt. Whisk until well combined.
- Add the wet ingredients to the dry mixture: almond milk, vegetable oil, and water. Mix gently until just combined. Be careful not to overmix.
- Stir in the vanilla extract, maple syrup, and white vinegar. Mix until the batter is smooth and homogenous.
- Pour the prepared mixture into your greased and floured bundt cake pan. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan before inverting onto a wire rack.
Cherry syrup
- In a small saucepan, combine the pitted cherries with maple syrup and a splash of water. Cook on a small heat, stirring occasionally, until the cherries release their juice and become tender.
- Once cooked, use a fine-mesh sieve to separate the cherry juice from the fruit. Bring the extracted juice to a gentle boil over very low heat for a few minutes until it slightly thickens into a syrup. Set aside to cool down a bit before using.
Chocolate glaze
- In a small saucepan or microwave-safe bowl, gently melt the coconut oil. Once melted, add the vegan chocolate chips and stir continuously on very low heat until the chocolate is fully melted and well combined with the coconut oil, creating a smooth, glossy glaze.
- Once the cake is completely cool, pour the cherry syrup evenly over it first, allowing it to soak into the cake. Then, generously pour the prepared chocolate glaze over the syrup.
- Allow the glaze to set for a few minutes, then slice and enjoy your delicious Vegan Cherry Chocolate Bundt Cake!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
