Chocolate Cherry Fudge Cake (Vegan Gluten-Free)
This fudgy and rich Chocolate Cherry Fudge Cake is the perfect celebration cake, ideal for parties and birthdays, and it’s naturally dairy-free and vegan. This cake is also easily gluten-free and easy to make.
Today is my birthday and what better way to celebrate than with a birthday cake? I actually made this one for my Dad’s birthday last year and never got around to sharing it, so today is the day! It has two sponges of rich and fudge cake filled with chocolatey luscious buttercream and fresh cherry jam. I love adding some extra dark chocolate on top with fresh cherries to make it even more special. It’s a great cake to make for celebrations and also it serves 8-10 people, so is ideal for smaller parties without having loads of leftovers.
Why will I love this cake?
This cake is so chocolatey and delicious:
- Chocolatey, fudgy and rich
- Two layers of moist tender sponge
- Filled with luscious chocolate buttercream
- Bursting with fresh cherry jam
- Topped with chocolate and cherries
- Ideal to make for birthdays and celebrations
- Makes one 8-inch cake (ideal for 10 people)
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Delicious all year round
- Made with everyday ingredients
- Chocolate and cherry combination
- Made with lighter ingredients like coconut yoghurt and olive oil
- Can be made with a yoghurt or whipped coconut cream frosting
- Bursting with polyphenols from the dark chocolate
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites and recommended products in the “shop the recipe” section.
For the cake sponges:
- Plant-based milk and apple cider vinegar: when combine, these mix and curdle to a buttermilk to help bind the egg-free batter.
- Sugar: I use a mix of light brown and caster sugar here. The caster sugar is lighter where as the light brown sugar adds the caramel like flavour and richness.
- Thick coconut yoghurt: this adds fat and moisture and creates a wonderful texture. Or, you can use another thick dairy-free yoghurt. I love the Cocos Organic vanilla or original yoghurt.
- Light olive oil: to make the cakes nice and moist.
- Almond extract: for that classic cherry almond flavour.
- Self-raising flour: or use a 1:1 GF flour blend than contains xanthan gum (or add ½ tsp of your own).
- Cocoa powder: to make the sponges chocolatey, make sure it’s 100% unsweetened cocoa.
- Raising agents: for the rise.
- Salt: to enhance the flavours.
As for the buttercream:
- Softened vegan butter: allow the butter to sit at room temperature to soften for the best frosting.
- Icing sugar: to sweeten the frosting.
- Cocoa powder: as above.
- Plant-based milk and almond extract: as above.
For alternatives to the frosting, try my yoghurt based chocolatey frosting or use a can of whipped coconut cream.
To decorate the cake:
- Cherry jam: to add a gooey middle. I love the Bonne Mamman jam or compote.
- Dark chocolate: to grate or chop small on top.
- Cherries: to add some extra fruitiness.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use a 1:1 GF flour blend with xanthan gum (or add ½ tsp of your own) and check other ingredients. To make this nut-free, check your dairy-free yoghurt, milk, almond extract (swap for vanilla where necessary), butter and chocolate for nuts.
How do I make this?
This cake is ready to make in a few steps:
- Combine the milk and vinegar: and leave for 5 minutes to curdle.
- Stir together the wet ingredients: and whisk until smooth.
- Sift in the dry ingredients: and whisk again.
- Divide the batter between two tins: and smooth over the tops.
- Bake for 28 minutes: or until well-risen, springy to touch and an inserted skewer comes out clean.
- Allow the cakes to cool and lift out tins: to cool fully.
- Whisk together the buttercream: until fluffy.
- Spread one cake with half the frosting: and spread on some jam.
- Top with the second cake: and decorate with more frosting.
- Add on some chocolate and cherries: and enjoy the cake.
How long will it last?
The cake will keep for 3-5 days in the fridge in a sealed container (best enjoyed at room temperature). And to keep the cake for longer, freeze the sponges wrapped well, for 1 month and allow to defrost before decorating.
What other recipes can I try?
For more cakes and bakes:
- Chocolate Matcha Fudge Cake
- Raspberry Lemon and Coconut Loaf Cake
- Chocolate Raspberry Fudge Cake
- Strawberry Champagne Cake
- Vegan Tiramisu Cake
Chocolate Cherry Fudge Cake (Vegan Gluten-Free)
This fudgy and rich Chocolate Cherry Fudge Cake is the perfect celebration cake, ideal for parties and birthdays, and it’s naturally dairy-free and vegan. This cake is also easily gluten-free and easy to make.
Ingredients
For the Cake:
- 360ml plant-based milk
- 1 tsp apple cider vinegar
- 75g caster sugar
- 75g light brown sugar
- 90g thick coconut yoghurt
- 80ml light olive oil
- ½ tsp almond extract
- 300g self-raising flour
- 60g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
For the Chocolate Buttercream:
- 100g vegan butter, softened
- 240g icing sugar
- 2 tbsp cocoa powder
- 2 tbsp plant-based milk
- ½ tsp almond or vanilla extract
To Decorate the Cake:
- 3 tbsp cherry jam
- Dark chocolate, chopped small
- Fresh cherries
Instructions
- Preheat the oven to 160Fan/180ºC and grease and line two 8-inch/20-cm round cake tins with parchment paper.
- Mix the milk and vinegar together and leave for 5 minutes to curdle.
- Into a large mixing bowl, our both sugars, the yoghurt, olive oil, milk mix and almond extract. Whisk to combine and then sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Add the salt and whisk well until smooth and glossy.
- Divide the cake batter equally between the two tins and smooth over the tops.
- Bake for 28 minutes in the oven, until well-risen and baked through (an inserted skewer will come out clean).
- Allow to cool for 10 minutes in the tins and then lift out carefully to cool fully on a wire rack. Once cool, trim the domes off the cakes to make them flatter.
- For the buttercream, add the butter to a bowl and beat until smooth (using a freestanding or handheld mixer) and then gradually beat in the icing sugar, cocoa powder, milk and almond/vanilla extract until combined. Continue to beat for 1-2 minutes until really light and fluffy.
- Place one cake on a plate and top with half the buttercream. Smooth over, making an indent in the middle and fill this with the jam. Top with the second cake and decorate with the rest of the frosting. Add on some fresh cherries, extra swirls of jam and chopped chocolate.
- Slice and serve, or cover well and keep in the fridge for 3-5 days or you can freeze the unfrosted sponges for 1 month, wrapped well. Allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of this Chocolate Cherry Fudge Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With fudge love x
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