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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
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.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Check out my latest recipes here
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
20
20
20
20