dark cherry-chocolate chip cake

Life is really good right now, just incredibly busy. Food is my comfort and baking is especially soothing. I bought some fantastic natural extracts a couple of weeks ago from Green Mountain Flavors. I also had a bag of frozen dark cherries.. originally intended for healthful smoothies. Oops! :c) Combined with just a handful of chocolate chips I had hanging around and some cake batter this makes one tasty “cake”. It tastes a bit like a giant cookies and you really need to let it cool so it is not too goopy but man this is comfort and baking aromatherapy at its best! Totally decadent, totally bad for you, and ooooh so delicious!

dark cherry-chocolate chip cake
1 1/4 cup whole wheat pastry flour
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp corn starch
3/4 cup turbinado sugar
1/2 cup vegan margarine
1 cup soy creamer (hazelnut)
1 tbsp apple cider vinegar
1 tsp each vanilla and almond extracts
1/2 tsp each rum and cherry extracts
1 cup frozen dark sweet cherries
1/2 cup vegan chocolate chips

Preheat the oven to 350 degrees and grease a 8×8 cake pan. In a small bowl mix the vinegar with the creamer and let it sit while you assemble the rest. Whisk together the flour, baking soda, baking powder, and corn starch. In a large bowl cream the margarine and sugar with an electric mixer for a minute or two. Add the extracts to the margarine/sugar then alternate adding and mixing the creamer/vinegar mix and dry ingredients 1/3 at a time. Fold in frozen cherries and chocolate chips and pour the batter into your prepared pan.

Let bake for 40-45 minutes. They are done when a toothpick inserted into the middle comes out clean so add more time if needed. Allow to cool completely before slicing.

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