You can make this Vegan Cherry Loaf Cake regardless of whether or not cherries are in season. Most supermarkets these days sell frozen fruit and cherries are often available in their selection. Sainsbury’s for one sell them in 450g bags, so you can take out what you need for this recipe and put the remaining back in the freezer for another dish.
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This is a beautiful, perfectly sweet loaf cake, filled with soft cherries, with a firm crust and soft and light in the middle. You’ll get about 8 slices from it and it will keep in the fridge for a few days, so you can either share it out straight away or keep going back to it.
Defrost the cherries first, if you are using frozen, and drain off any excess liquid so that they are not too wet when you put them in the mix, which will affect the overall density of the cake. For fresh cherries you of course want to stone them first. I do this by pressing gently down on them with the flat of a knife until they split open. From there it is easy to remove the stone. You can also halve the cherries at this point. Frozen ones are usually stone-free.
I tend to cook this cake on a lower temperature and for longer, as it takes some time to cook all the way through. Using my method here, you’ll get a firm, thick crust with a soft cake inside, which is my personal preference.
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Vegan Cherry Loaf Cake
Ingredients
- 250 g self-raising flour
- 200 g unrefined caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 150 g vegan butter melted, plus extra for greasing
- 160 g vegan yoghurt
- 2 tsp vanilla extract
- 1 tbsp sherry vinegar cider vinegar is also fine
- 50 ml vegan milk
- 160 g cherries stoned and halved (defrost and drain well if using frozen cherries)
Instructions
- Preheat the oven to Gas 5/190C/375F.
- Into a large mixing bowl, pour the flour, sugar, baking powder, bicarb of soda and salt. Mix well with a fork, then add the rest of the ingredients, except the cherries.
- Mix well, until you have a smooth batter, then fold in the cherries.
- Grease a standard loaf tin with the butter, then line it with greaseproof paper.
- Pour the cake batter into the tin, so that it comes up about ½ a centimetre or so below the top. Tap it on the counter a couple of times to remove any bubbles, then place the loaf tin onto a baking tray.
- Place the tray in the lower middle part of the oven and cook for 1 hour to 1 hour 15 minutes, until the cake is risen and browned on top. It is done when you can put a cocktail stick into the middle of the cake and it comes out clean.
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