Dairy-Free Cherry Chocolate Cake with Almond Milk
A tender, naturally sweetened cake made with type 00 flour, dark chocolate, and fresh cherries. Eggs and oil create a moist crumb while almond milk keeps it dairy-free. The cocoa powder and chocolate chips deliver rich chocolate flavor without heaviness. Serve at room temperature for afternoon tea, dessert, or a simple weeknight treat. This version balances fruit tartness with chocolate depth, making it lighter than traditional butter-based cakes.
Ingredients
- 2 egg
- 1 ¾ cups type 00 flourall-purpose flour1:1commonadds gluten
slightly less tender crumb
- ⅝ cups brown sugar
- ⅓ oz baking powder
- 1 pinch salt
- 7 oz cherry, fresh or frozen
- 1 ¾ oz dark chocolate chips
- 1 oz cacao powder, unsweetened
- 7 ½ tbsp vegetable oil, neutral
- ½ cups almond milk, unsweetened
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk eggs and brown sugar until foamy and light.
- 3
Add vegetable oil, then whisk in cacao powder, baking powder, and salt with half the flour and half the almond milk.
- 4
Add remaining flour and almond milk, whisking until creamy batter forms.
- 5
Fold in two-thirds of the cherries.
- 6
Oil and flour an 18-centimeter cake pan, pour in batter.
- 7
Arrange remaining cherries and chocolate chips on top.
- 8
Bake for 40 to 45 minutes until golden and a toothpick emerges clean.
- 9
Cool completely before serving.
Tips
Fold cherries gently into batter to avoid crushing them and bleeding color throughout the cake.
Use room-temperature eggs for better emulsification and a lighter, airier crumb.
Pierce the largest cherries on top with a toothpick after placing them to prevent sliding during baking.
Good to Know
Cover and keep at room temperature up to 2 days, or refrigerate up to 4 days.
Prepare batter up to 2 hours ahead and refrigerate; fold in cherries just before baking.
At room temperature with tea, coffee, or whipped coconut cream.
Common Mistakes
Overmix the batter to avoid a dense, tough cake; whisk gently once flour is added.
Crowd the cherries unevenly to avoid sinking or uneven baking; distribute evenly on top.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
slightly less tender crumb
FAQ
Can I use frozen cherries?
Yes. Thaw and drain thoroughly to remove excess moisture, which can make the cake soggy. Pat dry before folding into batter.
What if I don't have almond milk?
Substitute oat, soy, or coconut milk in equal amounts. Avoid thin coconut water; use full-fat coconut milk diluted with water if needed.
Can I freeze this cake?
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw at room temperature for 2-3 hours before serving.