Naual Hansen

-- --



Vegan sumptious cherry-chocolate-rum essence cake


   October is a month of birthdays in our family. This cake is a dessert that my husband likes a lot, it is probably his favourite cake just as it is of many people from my surrounding. Delicious cherry filling combined with chocolate, rum essence, whipped cream, and dark high quality cocoa powder is a sumptuous delightful combination that tastes amazing. I prepared a cake base one day ahead. Cherry sauce was very easy to make, this time I made it in the microwave (detailed description is in the recipe box below the image section). It can be made on the stove too. 

   I am quite amazed with the results especially with the taste of homemade cherry sauce, so therefore I will leave the recipe down in the Pinterest recipe box.
For more photos and other recipes fill free to check out Instagram and Facebook under name Naual A. Hansen


Vegan version of well known cake with cherries
Cook Time 25 minutes
Course Dessert
Servings 12 servings


  • springform, diameter 20 cm.


For the cake batter:

  • 570 g of wheat flour;
  • 210 g of sugar;
  • 1.5 dcl of oil;
  • 6 dcl of sparkling mineral water;
  • 2 dcl of plant milk;
  • 1 tsp. of baking soda;
  • 4 tbsp. of dark cocoa powder;
  • 1 tsp. of corn starch.

Whipped cream filling:

  • 6 dcl of high-quality vegan whip cream;
  • 1 tsp. vanilla sugar;
  • 4 tbsp. of powdered sugar.

For the cherry filling:

  • 7 dcl of remaining cherry juice;
  • 5 tbsp. of corn starch;
  • 4 tbsp. of sugar;
  • 2 tbsp. of oil.


  • 12 tbsp. of plant milk to drizzle the cake.
  • 80 gr of dark chocolate + 1 tbsp. of oil, melt together.


  • Mix all the dry ingredients. Mix all the wet ingredients. Combine together dry and wet ingredients and mix them with a mixer. Divide batter into 3 equal parts and bake each of them at 190 degrees Celsius for 25 minutes in springforms of 20 cm. Let them cool down.
  • While the crust is baking, prepare the cherry filling: mix 7 dcl of cherry juice with the corn starch, oil and sugar and heat it up to a boiling point in the microwave (in intervals of 2 minutes, then 1 minute and finally 30 seconds, stirring in between) or on the stove. Let it boil shortly after boiling point. Remove from the heat and cool.
  • Sprinkle the cherries with rum essence and set them aside for 15 minutes to absorb the rum essence.
  • Filling of cake: place the cake base in a spring form, add 4 tablespoons of plant-based milk evenly over the surface. Spread 1/3 of the cherry filling, top with 1/3 of cherries, and spread evenly whipped cream on top. Repeat this step in the same order two more times. Put cake in a freezer until surface is firm (especially if your cream is runny). Save some whipped cream for decoration. Pour chocolate glaze over the firm surface. Decorate the cake with whipped cream. Set it in the fridge over night or in the freezer for 4 hours. Serve the cake cold.

Thank you for rating the recipe

Average rating is 5 / 5. Votes: 10

I'm sorry that this recipe was not useful for you.

Your feedback is valuable.

What could be done to improve?