The Best Gift To Give Is Happiness. Or Cake.
Monday was my guy's birthday. Not only am a terrible gift buyer, but my guy doesn't want gifts. Even secretly, he doesn't want any presents. That makes birthdays easy in one way, like no stress about finding the perfect tie, or some other unnecessary tchotchke. But it makes it so difficult to figure out some way to make the day special! So, what's a girl to do?
Bake a cake! A really decadent cake. With beautiful dark cherries in the fridge, I knew immediately it would have to be a combination of chocolate and cherries. Seriously, who wouldn't want a birthday cake made from that combo?
Scouring the internet for an easy recipe, I stumbled onto the Cookie + Kate blog, and the Dark Chocolate and Cherry Chocolate Cake recipe looked perfect. Easy and vegan. I changed up a couple of things, because, you know, why not? And it was just that. Perfect.
Maybe next year my guy will want something less dessert-like, but this year he seemed pretty happy with this.
Vegan Chocolate Cherry Cake
- 1 Cup all purpose flour, sifted
- 1/2 Cup garbanzo bean flour, sifted
- 1/3 Cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 Scant cup sugar
- 1/2 Cup melted coconut oil
- 1 Cup cold coffee. A great way to use up the leftovers!
- 1 1/2 tsps vanilla extract
- 1 TBS apple cider vinegar
- 1 lb. dark cherries, pitted, and cut in half. If you don't have that amount, it will be fine, just less cherries and more chocolate!
- Preheat the oven to 375 degrees Fahrenheit.
- Pit and cut the cherries. I do not have a cherry pitter, so I used a pairing knife.
- In a springform pan, line the bottom with a sheet of wax paper, or parchment paper. I used wax paper.
- The original recipe called for whisking dry ingredients in the springform pan. If you're using wax paper, don't do that! I did, and the wax paper ripped and bits of it got into my cake. So, if you're using wax paper, in a medium bowl, whisk together flours, cocoa powder, baking soda, salt and sugar.
- In a separate small bowl, mix together oil, cold coffee and vanilla extract.
- Combine liquid ingredients to dry ingredients, and mix until incorporated.
- Add the vinegar and stir in quickly. As the vinegar and baking soda react together, you will notice white swirls. Keep stirring until vinegar is distributed evenly.
- Pour batter into the pan.
- Add cherries, pushing down into the batter with your fingers.
- Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for 15 minutes until you take the springform edge off.
- In another 15-20 minutes, you can take the cake off the springform pan bottom and place on a cake plate. Or you can just leave it on the springform pan bottom.
Vegan Ganache Frosting
- 1 Whole 4.25 oz. semi-sweet chocolate bar
- 2 TBS dairy-free milk. I used unsweetened almond milk
- In a double boiler, place chocolate bar in the upper pan and begin the melting process, stirring frequently.
- After the chocolate begins to melt and becomes workable, stir in the milk.
- Melt the chocolate completely, stirring consistently. You may need to add more milk depending on the consistency you want.
- With the cake on a pedestal plate, or a cake plate, pour the ganache over the top, spreading out over the entire cake, and letting it drizzle over the sides.