Are you in the mood for baking today? You’re craving something sweet to snack on? Or maybe you have a birthday party coming up and want a special cake? If so, I have the perfect cherry cake recipe for you!
You won’t be disappointed.
This recipe is so simple and ready in only 30 minutes. It’s vegan and has a moist texture to it.
Frosting for cherry cake recipe
Cherry cake recipes can be paired with a banana frosting for a fruity type of cake. It can also be glazed in a chocolate frosting for a richer flavor. Whatever suits your tastebuds!
When I made this cake for Haylee’s first birthday party, I made it with a banana frosting. My party theme colors were yellow and pink, so I wanted a yellow frosting.
Now let’s get started with the actual cake! Just to give you a heads up, this cake requires almost no prep work. It’ll only take you about 5 minutes.
Making the moist cherry cake
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The first thing you want to do is preheat your oven to 350 F or 175 C.
Next, take your cherries and blend them until it’s pureed. You can use fresh or frozen cherries for this. If you use fresh, you will need to remove the stems and pits.
If you’re using frozen cherries, as I did, there’s no need to defrost them before. Simply measure your frozen cherries and dump them in the blender.
I have the Ninja 2-in-1 Blender, which also comes with a food processor. It’s simply the best in the market and I’ve tried many other brands.
I actually made this recipe with a different blender and it was quite difficult to blend the cherries into a puree. With the Ninja, it did the job perfectly!
In a separate bowl, you’re going to mix the flour, baking powder, and baking soda.
Just to point out, baking powder and baking soda usually contain aluminum which is unsafe. There are some organic brands such as Bob’s Red Mill which are aluminum-free and I definitely recommend them.
Next, you will use a separate bowl to combine the powdered sugar, oil, yogurt, and pureed cherries. I love the color of this mixture!
If you don’t have vegan yogurt, check out this excellent guide on vegan baking substitutes for what to use instead.
Now it’s time to combine everything together. So you will pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Overmixing causes it to be dense and not airy, so don’t mix too much.
Prepare 2 8-inch baking pans with parchment paper and evenly distribute the batter into both of these pans.
I definitely recommend purchasing the baking pans linked above since they already come with parchment paper with flaps to easily remove the cakes after baking. This is so much easier than trying to get the cakes out to decorate and frost them.
Once the batter is poured into the baking pans, you’re ready to pop them in the oven for 20-25 minutes.
To check that they’re ready, stick a toothpick in the middle of the cake and if it comes out clean, the cake is ready. If there’s batter on the toothpick, leave the cakes in for a bit longer.
Once they’re finished baking, let these cherry cakes cool completely before frosting them. If you frost them while they’re still warm, your frosting will melt and it won’t be a pretty sight.
Trust me, I’ve been there, done that!
These cakes are perfect on their own. You don’t need frosting.
However, if you’re making this cherry cake recipe for an event such as a birthday or dinner party, you may want to make it into a double-layer cherry cake with frosting in between the layers, as well as on top.
If you choose to frost it, I highly recommend you use this turntable since it makes the decorating part soooo much easier! It was a breeze when I frosted it and it’s fun activity for kids to help with spinning the cake around.
I hope you enjoy this recipe and be sure to comment below if you made this! I would love to hear your thoughts on my cherry cake recipe!
Post a picture to Instagram of your cake, tagging @veganaturalmom so I can see your beautiful results!
Check out this super moist mocha oatmeal cake recipe too if you’re enjoying this cake.
Double Layer Cherry Cake
- 1½ cup cherries pureed
- 2¼ cups flour
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1½ cup powdered sugar
- ¾ cup canola oil
- ¾ cup nondairy yogurt
- Preheat oven to 350° F or 175° C.
- Blend the cherries in a high speed blender until it becomes a puree.
- In a large mixing bowl, combine the flour, baking powder, and baking soda.
- In a medium size bowl, mix the powdered sugar, oil, yogurt, and pureed cherries.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix.
- Pour the batter into 2 8-inch baking pans.
- Bake for 20-25 minutes, until a toothpick comes out clean.