Vegan & Gluten-Free Chocolate Cherry Cake
Prep time
Cook time
Total time
A light and delicious gluten-free chocolate cherry cake for those easy going summer days.
Three Silver Spoons Author:
Serves: 12
  • Dry Ingredients
  • 4 tablespoons rice flour
  • 3 tablespoons Buckwheat flour
  • 3 tablespoons Almond flour
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon flaxseed flour/meal
  • Wet Ingredients
  • 1½ mashed ripe bananas
  • 80 g melted dark chocolate
  • 80 g melted coconut oil
  • 200 ml soy milk
  • ½ cup pitted cherries (both fresh and tinned work well)
  1. Preheat your oven to 180 degree
  2. Line your tray with baking paper
  3. Mix the dry ingredients together using a hand or stand mixer
  4. In a separate bowl, mix the wet ingredients using a hand or stand mixer
  5. Add the wet mix to the dry ingredients and mix until combined well.
  6. Stir through the cherries and pour the cake batter in your prepared cake tin.
  7. Bake for about 20 mins or until a toothpick come out clean.
  8. Let the cake cool completely, and sprinkle with dried coconut if the mood takes you.
  9. Serve with fresh cherries or enjoy on its own!
If you prefer a fruiter flavour, increase the cherries to 1 cup.
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