Chocolate Cherry Bundt Cake is a delightful cake! Chocolate and cherries in a bundt cake go smashingly together.You have to try this Chocolate Cherry Bundt Cake if you love cherries! I suppose tastes varies and you may find a family member that does not agree with that statement in the very least.
Some cakes are worth arguing over a little and this cake was one of them!
Putting a post together takes me ages. I know I just recently talked about this. But it bugs me. Because after 3 years you’d think I’d have a better swing of things here. Most times my camera is not charged and I can’t take a photo when I spontaneously bake something and/or upload them to my computer. When I finally get them uploading, my computer will freeze. Or sometimes while I’m resizing them, I size the photo to like 5490 x 540 and have a photo that takes over my entire post. I panic and press the wrong key and have nothing saved and then lose the work I’ve been working on for about an hour. Yep, like I said. You’d think I’d have a better handle on things. So most nights, that’s how the beginning of my post creation is like. What’s it like for you?
Chocolate Cherry Bundt Cake
1 cup dried tart cherries
1 3/4 cup vegan sugar
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
3/4 cup high-fat cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened almond milk
1/3 cup canola oil
2 teaspoons vanilla extract
3/4 cup water, boiling
1 cup dark chocolate chips
1 cup vegan confectioner’s sugar
1-3 Tablespoons almond milk
Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
Place the cherries in small bowl and soak them in warm water. Let them plump up while you prepare the cake batter.
Preheat oven to 350 F. Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt;
In a large bowl, add the almond milk, oil and vanilla. With an electric mixer on medium speed, beat for a
minute. On low speed, add the dry ingredients a 1/2 cup at a time. Stop the mixer to scrape the sides of the bowl. Do not overmix. Slowly add in the boiling water. Drain the cherries and fold them into the batter. Fold in the chocolate chips.
Pour batter into the prepared bundt pan (the batter will be thin).
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
While cake is cooling, prepare the glaze:
In a small bowl, whisk together the confectioners’ sugar and the milk; add more sugar if needed to thicken it.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the glaze and don’t forget the sprinkles. Enjoy! Happy Baking! xo