It was my birthday last week, so I decided it was only fair to share this cake recipe with you. If you read my last post, you might remember I mentioned eating too many cookies recently. Cakes are different from cookies, though — at least that’s what I told myself — so I figured they didn’t count. Let’s get started.
Strangely, I didn’t have cake on the day itself. The birthday fell midweek and I was stuck at work, which meant no celebration cake in the office. In previous years I’ve been away for my birthday — Paris, Rome, Barcelona — but this year we stayed in the UK. Maybe that’s why the day felt quieter. The next day a colleague called me, incredulous: “It was your birthday and you always talk about baking, and you didn’t bring a cake?” Guilty as charged.
That evening I went home and, feeling a little guilty and a lot tempted, I started baking. I had a whole box of cherries left over from making cherry and cinnamon jam, so I made a quick cherry syrup to use with the cake. The combination of tart cherries and rich chocolate is simply dreamy — sweet, sticky, and full of flavor. The syrup is also delicious over warm porridge if you want a less indulgent way to enjoy it.
The first cake I poured way too much batter into the pan, so it rose up in a dramatic, puffy way that I ended up liking. Still, I made a second one in a more traditional bundt shape so I could bring it to share at home and have a nicer-looking cake for photos. That turned out to be fortunate: I mixed up the order on one cake and poured the chocolate glaze on before adding the cherry syrup, so the syrup didn’t absorb properly and just sat on top. Thankfully the second cake behaved, and both cakes were quickly devoured at home rather than making it to the office.
Once the cherry syrup soaks into the cake slightly, pour the chocolate glaze over it and give it a few minutes to set. You can decorate with fresh cherries or reserve some of the cooked cherries from the syrup. If you want a thicker syrup, swap maple syrup for brown sugar (white sugar will work, too). Since this is a birthday cake, I figured we could skip the nutrition lecture and just enjoy it.
📖 Recipe
Cherry Chocolate Bundt Cake
A rich, deep-flavored chocolate bundt cake topped with a sticky cherry syrup and a glossy vegan chocolate glaze. Easy to make and ready in about 55 minutes. Dairy-free and vegan-friendly.
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Course: Dessert | Cuisine: Vegan | Servings: 12
Calories: 484 kcal (approx.)
Author: Anna Banana
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cup brown caster sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- ⅔ cup vegetable oil
- 1 cup water
- ⅓ cup maple syrup
- 3 tbsp white vinegar
- 1 tbsp vanilla extract
Chocolate Glaze
- 1 cup vegan chocolate chips
- ⅓ cup coconut oil
Cherry Syrup
- 1 ½ cup pitted cherries
- 3 tbsp maple syrup
Instructions
- Preheat the oven to 170°C (338°F). Grease a bundt pan with oil or vegan butter and dust lightly with flour. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, brown sugar, and salt until well combined.
- Add the almond milk, vegetable oil, and water to the dry ingredients and mix until just combined.
- Stir in the maple syrup, vanilla extract, and white vinegar, mixing until the batter is smooth and even.
- Pour the batter into the prepared bundt pan and bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
- Make the cherry syrup: In a small saucepan, combine the pitted cherries, maple syrup, and a splash of water. Cook over low heat until the cherries release their juices and soften, about 5–10 minutes. Press the fruit through a sieve to separate the juice from the solids. Return the juice to the pan and bring to a gentle boil for a minute or two to slightly reduce; set aside to cool.
- Make the chocolate glaze: In a small saucepan over very low heat, melt the coconut oil, then add the vegan chocolate chips and stir until smooth and glossy.
- When the cake is cool, spoon the warm cherry syrup over the top, allowing some to absorb. Immediately pour the chocolate glaze over the syrup and let it drip down the sides. Decorate with fresh cherries or reserved softened cherries if you like.
- Allow the glaze to set for a few minutes, then slice and serve. Enjoy!
Please note: my recipes are developed and tested using metric measurements (grams). I recommend using digital scales for best results. Conversions to US customary measurements are provided where helpful, but I have not tested every recipe using cup measures.
Nutrition
Calories: 484 kcal per serving (approximate).
Please leave a comment or share a photo — I love seeing how you adapt my recipes and what you pair them with.
Whether you make this for a celebration or simply because you’re craving something special, the cherry-chocolate pairing is a reliable crowd-pleaser. The syrup adds brightness and moisture while the chocolate glaze brings richness and a glossy finish. Happy baking!