This easy, delicious Dairy Free Chocolate Cherry Coconut Cake is a low-fat, low-sugar dessert made with oil, as well as healthy cocoa, coconut and frozen cherries.
My blog is 1 year old this week (!!!) and I am celebrating with this very decadent Dairy Free Chocolate Cherry Coconut Cake .
It’s been an exciting year full of challenges and learning and being out of my comfort zone all the time! All good stuff. I almost feel like a seasoned blogger! Almost. Which calls for a celebration! A cake then.
As with all my healthy desserts, I’ve kept the amount of sugar in this coconut chocolate cake recipe to the minimum. Very much in keeping with the everyday healthy philosophy of the blog! Which is also why I used rapeseed oil instead of butter. If you’ve never had cake made with oil I really recommend you try one (or make this recipe:). It’s lighter and fluffier than a butter cake and much kinder to your digestive system (as well as your waistline!).
More cake recipes using oil
Easy healthy cherry chocolate coconut cake
This easy cake combines my favourite dessert flavours: dark chocolate, delicious cherries and sweet coconut. So essentially black forest cake only a little differently. The recipe is also simple to make and the cake won’t collapse when it comes out of the oven. (I know this because I’ve made it a few times!). I’ve tried to keep the sugar and fat content of the cherry topping down by using only 1 and a half tablespoons of sugar (cherries and the coconut oil add natural sweetness).
More cherry recipes
If you like this cherry chocolate coconut cake you might also like this moreish Cherry Cocoa Overnight Oats recipe. Check out also this gluten free Cherry Almond Crisp with Quinoa. Another healthy dessert is this easy Cherry Quinoa Rice Pudding.
This easy, delicious Dairy Free Chocolate Cherry Coconut Cake is a low-fat, low-sugar dessert made with oil instead of butter, as well as healthy cocoa, coconut and frozen cherries.
- 4 level tablespoons cocoa powder
- 1 and 1/4 cup frozen cherries
- 1 cup desiccated coconut plus more for decorating
- 1/2 cup caster sugar
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 2 eggs room temperature
- 3/4 cup vegetable oil
- 4-5 tablespoons non dairy milk
- A little oil for greasing, and flour for dusting the tin
- 2 cups frozen cherries
- 1 tablespoon coconut oil
- 1.5 tablespoon preserving sugar
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a round 24 cm springform cake tin with oil, sprinkle with a little flour, shake the tin to ensure even coverage (including the sides), tip out excess flour and set aside.
Cream together the eggs and sugar, then gradually add the oil beating for another 2-3 minutes until the mixture becomes glossy.
Gradually add the dry ingredients (flour, baking powder, cocoa) and milk beating all the time. Fold in the coconut and cherries stirring only until the coconut is no longer visible.
Pour the mixture into the tin and bake for 1 hour. Remove from the oven and cool.
To make the topping in a small pan combine the cherries, sugar and coconut oil and cook over a high heat for about 6 minutes stirring constantly (until you are able to mash up the cherries a bit and the mixture reduces a little and looks syrupy). Remove from the heat. You can puree the mixture or leave it lumpy.
Spread over the cake (the mixture can still be warm), sprinkle with some coconut flakes and enjoy!
Pin Dairy Free Chocolate Cherry Coconut Cake!
MORE HEALTHY DESSERT RECIPES
Here you will find other easy, healthy and delicious healthy dessert recipe ideas all in one place!