Vegan Chocolate Cherry Cake

By Jessica Rath

Reprint from November 2019​

I know of three other vegans in the Greater Abiquiu Area. I bet there are many more people who are curious and would like to give it a try, if they had some guidance and inspiration. For example, my baking skills greatly improved after I learned about this fantastic egg substitute: Mix 1 tablespoon ground flax seed with about 3 - 4 tablespoons of water in a small cup (it should be quite liquid) and let sit for 5 minutes or so. It will become quite gelatinous. Use whenever a recipe asks for 1 egg; increase flax/water amount accordingly when more eggs are required.

This rich, moist, chocolaty cake may be the perfect addition to your Thanksgiving Dinner; it is delicious!
 
Vegan Chocolate-Cherry Cake
Dry ingredients:
2 c flour
½ rolled oats
pinch of salt
1 TS baking powder
½ TS baking soda
2/3 c unsweetened cocoa powder
1 c chopped walnuts
1 c  vegan chocolate chips (Trader Joe’s)

Wet ingredients:
1 TS ground flax seed, mixed with some water
½ c vegetable oil
¾ c brown (organic) sugar
1 c soy milk
1 c juice from cherries
1 tea spoon vanilla
1 glass jar canned cherries (Trader Joe’s)

Mix first 8 dry ingredients in a larger bowl.
In a smaller bowl, beat oil and sugar with a wire whisk until sugar is dissolved. Add flax-seed mix, vanilla, and soy milk. Empty the cherries into a strainer over a small bowl, saving the juice. Add 1 c of juice (or more) to liquid mix.

Prepare baking form: rub a bit of vegan butter onto bottom and sides of a spring form, then dust with flour. Pre-heat oven to 350 degrees F. Pour liquid mix into dry ingredients, mix well, then add the cherries. It should have the consistency of thick mud; add a bit of juice or milk if too dry. Pour into spring form.

Bake about 50 - 60 min., test that it’s done. Let cool a bit, then open the spring on the side of the form so that cake can cool. I always cover everything with a clean white cotton cloth, to absorb any moisture.

Sprinkle organic powdered sugar on top, or – use vegan whipping cream! Or – use vegan Cool Whip, available at Sprouts in Frozen section.