This chocolate cherry cake is a heavenly combination of rich dark chocolate and sweet succulent cherries. Decorate with chocolate frosting and fresh cherries, and you'll have a festive cake that's perfect for all your celebrations!

We've included a simple vegan chocolate icing recipe in the recipe below. But if you'd prefer a richer, mousse-like frosting that's also refined sugar free, use our Chocolate Avocado Frosting recipe here.

Chocolate Cherry Cake

Serves: 20
Prep time: 30 minutes Cook time: 1 hour

1 Halo & Swoon Chocolate Cake

1 jar (600g) morello cherries, drained

1 1/4 cup (315g) plant milk, warmed

1/2 cup (110g) coconut oil, melted

Chocolate Icing:

1 cup (160g) icing sugar (or unrefined coconut icing sugar)

1 Tbsp raw cacao

1 Tbsp coconut oil, melted

1 Tbsp water

Decorations:

fresh cherries

chocolate sprinkles/freeze dried cherries

Preheat oven to 150°C fan bake and line a 20cm cake pan with baking paper.

Place chocolate cake mix in a bowl, add warmed milk and coconut oil, then stir with whisk until smooth.

Fold the drained cherries into mix, then pour into prepared pan.

Bake in centre of oven for 1 1/2 hours, until a skewer comes out clean. The centre will remain slightly fudgey, so a few fudgey crumbs on the skewer are fine.

Place cake on a wire rack and allow to cool in tin. 

Combine icing ingredients and stir until smooth.

When the cake is completely cool, place on a serving plate and spread icing over top. 

Decorate with fresh cherries and sprinkle with chocolate hail or freeze dried red cherries.

Store decorated cake in an airtight container for up to 5 days in the fridge. 

Remove cake from fridge 30 minutes before serving to allow to come to room temperature.