Today I’m sharing one of my favorite cakes, which is a summer version of the vegan pear dark chocolate cake with hint of orange that has become one of the staples in our kitchen … one of those cakes that I have to make at least once a month cause after a while we start missing it!
For chocolate lovers, this is going to be heaven! And for those who like to bake healthy, who prefer or have to eat gluten-free and who follow a vegan diet this is a MUST TRY – for vegan version, just sub the 2 eggs with flax eggs for a total of 4 flax eggs!!
You can make it with all flax eggs or all regular eggs, I decided to split half and half cause 4 eggs to me sound like a lot … I love eggs and I eat them regularly, I just try to control the quantity I consume every week and account for the fact that I’d rather eat my eggs on an avocado toast, therefore I don’t mind swapping regular eggs for flax eggs in the desserts I make.
I love it for breakfast although I see this cake more suitable to be eaten as an actual dessert: it would be an ideal cake to make for a birthday party, to prepare for family and friend gatherings, to be shared at the end of a meal or as an afternoon snack for when you crave something sweet or some chocolate … excellent with a nice scoop of vanilla ice-cream or a side of cherry jelly (I made my own jelly with chia seeds and the remaining cherries … amazing!).The ingredients below make a small cake, so if you’re sharing it with many people you may want to double up the ingredients. Mine was very tall cause I used a small pan and I particularly like tall cakes, but you can absolutely make yours shorter and larger … the cooking time in this case may need to be reduced.
Print Recipe
CHERRY DARK CHOCOLATE CAKE
Instructions
Start off preparing your flax eggs: in a small bowl mix together 2Tbsp ground flax meal with 5Tbsp water. Mix well and put in the fridge to thicken, at least 20 minutes.
Remove kernel from all cherries and cut each cherry in half.
Melt coconut oil and dark chocolate chips either on the stove (bain-marie) or in the microwave.
Make sure eggs and milk are at room temperature.
Mix together all dry ingredients (make sure to sift the cacao so it doesn’t form any crumble) with a whisk and set aside.
In another bowl, mix together all wet ingredients starting from the eggs.
Fold the wet mix into the dry one and add halved cherries at last.
Line a round baking pan with parchment paper and pour batter in it. Let it rest for about 10 minutes at room temperature (essential step), then bake in the oven at 350F for about 40 minutes.
If you want your cake tall like mine, use a small pan: I used a 7.5” inner diameter pan. Otherwise a larger pan is fine as well but cooking times may vary and your cake will be lower.
Enjoy with a cup of coffee or with a scoop of vanilla ice-cream … or with some home-made cherry jelly (that’s what I did with the remainder of the cherries I had!).