Our chocolate cherry cake is a heavenly combination of rich dark chocolate and sweet succulent cherries. Decorate with chocolate frosting and fresh berries, 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.

Dark Chocolate Cherry Cake

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

1 Halo & Swoon Chocolate Cake

1 tin (425g) black cherries and juice

1/2 cup (125g) plant milk, at room temperature

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 berries

freeze dried red fruits

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

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

Fold cherries into mix, then pour into prepared pan.

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

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 berries and sprinkle with freeze dried fruits.

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.