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Chocolate Cake with Cherry Pie Filling

Chocolate Cake with Cherry Pie Filling

  • Author: Michael
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based

Description

This Chocolate Cake with Cherry Pie Filling is a rich, moist, and plant-based dessert featuring a tender chocolate cake layered with vibrant cherry pie filling set with natural gelling agent. Easy to prepare using pantry staples, it balances deep chocolate flavor with a fruity, tangy burst, perfect for any occasion or a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (natural)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ cups sugar (natural)
  • ½ cup vegetable oil
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)

Filling

  • 1 cup cherry pie filling
  • ½ teaspoon natural gelling agent

Instructions

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line them with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This creates a uniform mixture that helps the cake rise evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk the sugar with vegetable oil, plant-based milk, apple cider vinegar, and vanilla extract until fully blended. These liquids bring moisture and flavor to the cake batter.
  4. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet, stirring gently just until combined. Overmixing can lead to a dense cake, so aim for a smooth batter with no flour patches.
  5. Layer with Cherry Pie Filling: Pour half of the chocolate batter into the prepared pans, then add a layer of cherry pie filling mixed with a small amount of natural gelling agent to keep it set during baking.
  6. Add the Remaining Batter: Carefully spoon the rest of the chocolate batter over the cherry filling layer, spreading evenly to cover the fruit completely.
  7. Bake and Cool: Bake for 30-35 minutes or until a toothpick inserted in the cake comes out clean. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature plant-based milk and other liquids for smoother batter.
  • Do not skip the apple cider vinegar; it activates with baking soda for a perfect rise.
  • Distribute cherry pie filling evenly to avoid overly wet pockets in the cake.
  • Check doneness with a toothpick as oven temperatures vary.
  • Cool cakes fully before handling to prevent filling from sliding and to enhance flavors.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: chocolate cake, cherry pie filling, plant-based dessert, vegan chocolate cake, moist chocolate cake, dairy-free cake, fruit-filled cake

Find it online: https://classicrecipehub.com/chocolate-cake-with-cherry-pie-filling/