Description
Cherry Chocolate Chip Poke Cake is a moist and indulgent dessert that combines rich chocolate flavors with vibrant cherry filling and melty plant-based chocolate chips. Topped with a smooth, creamy plant-based frosting, this cake offers a perfectly balanced sweetness and texture, making it an ideal treat for birthdays, gatherings, or weekend indulgences.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup natural cocoa powder
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural vanilla extract
- 5 tablespoons plant-based butter or spread, melted
- 1 teaspoon vegetarian Worcestershire sauce
- ¾ cup plant-based chocolate chips
Cherry Filling
- 1 can cherry filling
- 1 teaspoon natural gelling agent (optional)
Frosting
- ½ cup plant-based butter or spread, softened
- 1 ½ cups natural powdered sugar
- 1 teaspoon natural vanilla extract
- 1–2 tablespoons plant-based milk (to adjust texture)
- Optional: ½ teaspoon natural gelling agent
Instructions
- Prepare the Batter: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, sift together all-purpose flour, natural cocoa powder, baking powder, and granulated sugar. In a separate bowl, combine plant-based milk with apple cider vinegar and natural vanilla extract. Stir in the melted plant-based butter and vegetarian Worcestershire sauce. Slowly add wet ingredients to dry ingredients, mixing until just smooth and fully incorporated. Fold in plant-based chocolate chips carefully to distribute evenly without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool completely before proceeding.
- Poke and Pour the Cherry Filling: Use the handle of a wooden spoon or large spoon to poke evenly spaced holes all over the cooled cake. Warm the cherry filling slightly until pourable, then slowly pour it over the cake surface, allowing it to seep deep into the holes for maximum moistness and fruity flavor.
- Whip Up the Frosting: In a mixing bowl, beat softened plant-based butter until creamy. Gradually add natural powdered sugar, natural vanilla extract, and plant-based milk as needed to achieve a light, spreadable texture. Beat until smooth and fluffy. Spread the frosting evenly all over the chilled cake.
- Chill and Serve: Refrigerate the frosted cake for at least one hour to allow flavors to meld and frosting to set. Slice and serve with optional garnishes or accompaniments.
Notes
- Cool the cake completely before poking to avoid cherry filling sinking or becoming watery.
- Warm cherry filling gently to keep cherries whole and juicy.
- Use high-quality plant-based chocolate chips for best flavor and melt quality.
- Chill the cake before slicing for neat, clean cuts.
- Adjust powdered sugar in frosting to preferred sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cherry chocolate chip poke cake, plant-based poke cake, vegan chocolate cake, dairy-free chocolate cherry cake, moist chocolate cake, plant-based frosting
