Cherry Pie Cake – Vegan

Cherry Pie Cake

Vegan and Gluten-Free

 

One of my favorite summer treats is a classic slice of cherry pie! So when a co-worker, who is vegan, asked me to make a delicious treat, to the kitchen I went, inspired by my favorite pie. I combined the flavors of fresh cherries, brown sugar, and creamy vanilla to whip up what could be a new favorite recipe for my vegan followers.

 

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You’ll need:

1 cup Nutiva Coconut Oil

2 cup brown sugar

1 tbsp vanilla extract

1 tbsp vanilla syrup

2  tsp cherry extract

1 cup pumpkin puree

1 1/2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 1/4 cup almond flour

1/4 cup coconut flour

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1  tsp Himalayan salt

1 cup macadamia milk

1 tbsp vinegar

1 cup fresh ripe cherries, chopped

 

Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and lining with parchment paper.

 

In a measuring cup, combine milk and vinegar. Set aside until needed.

 

In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy. Add in the extracts, syrup, and pumpkin, then continue whipping until creamed.

 

Cherry Pie CakeCherry Pie Cake

 

In a separate bowl, combine the dry ingredients. Then, stir into the creamed mixture a little at a time, alternating with the macadamia nut milk. Next, gently fold in the cherries and be sure they are well dispersed throughout the batter.

Cherry Pie Cake

Pour batter into prepared pans, and bake for 30 – 35 minutes, or until a toothpick comes out clean from the center and the tops are a light golden brown.

 

 

Brown Sugar Cherry Frosting

 

 

1 1/2 cups palm shortening

2 cups powdered sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 tsp butter flavor

4 fresh ripe cherries, chopped

 

In a medium bowl with an electric mixer cream the palm shortening. Then, add in a cup of powdered sugar and the extracts. Whip in another cup of powdered sugar. Next, beat in the brown sugar and mix well.

 

Whip the cherries into the frosting, until they start breaking down and blending with the icing.

 

Spread the frosting over the bottom layer of cake for the filling. Then, place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.

 

Garnish your cake with a sprinkle of brown sugar and decorate as desired with whole cherries. Now it’s time to slice, serve, and enjoy this new vegan classic, Cherry Pie Cake.

Cherry Pie Cake


Cherry Pie Cake

Cherry Pie Cake

Ingredients

    Cherry Pie Cake:
  • 1 cup Nutiva Coconut Oil
  • 2 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla syrup
  • 2 tsp cherry extract
  • 1 cup pumpkin puree
  • 1 1/2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan salt
  • 1 cup macadamia milk
  • 1 tbsp vinegar
  • 1 cup fresh ripe cherries, chopped
    Brown Sugar Cherry Frosting:
  • 1 1/2 cups palm shortening
  • 2 cups powdered sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp butter flavor
  • 4 fresh ripe cherries, chopped

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by greasing and lining with parchment paper.
  2. In a measuring cup, combine milk and vinegar. Set aside until needed.
  3. In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy.
  4. Add in the extracts, syrup, and pumpkin, then continue whipping until creamed.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the macadamia nut milk.
  7. Gently fold in the cherries, mixing well.
  8. Pour batter into prepared pans, and bake for 30 - 35 minutes.
    For the Frosting:
  1. In a medium bowl with an electric mixer cream the palm shortening.
  2. Add in a cup of powdered sugar and the extracts.
  3. Whip in another cup of powdered sugar.
  4. Beat in the brown sugar and mix well.
  5. Whip the cherries into the frosting well, until they start breaking down.
  6. Spread the frosting over the bottom layer of cake for the filling.
  7. Place the second cake on top.
  8. Finish frosting the top and sides of the cake with the remaining frosting.
  9. Garnish with a sprinkle of brown sugar and whole cherries, if desired.
http://delectablydifferentkitchen.com/2016/08/cherry-pie-cake-vegan/

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