Chocolate Cherry Cake Traybake square on a plate

Chocolate Cherry Cake Traybake

This Chocolate Cherry Cake Traybake is dairy free and egg free so is suitable for vegans or anyone with problems digesting dairy or eggs. It is based on a recipe for ‘Six Minute Chocolate Cake’ in the Moosewood Restaurant Book of Desserts. I was inspired to come up with this recipe by a community orchard local to me – Crowborough Community Orchard – who celebrated Blossom Day in April 2024.

I was at the orchard with this Chocolate Cherry Cake Traybake and my Pear and Walnut Gingerbread Traybake along with some other baked goods such as mini apple pies and mini Sussex Apple Pies, helping to raise funds. It was a great success with around 100 people attending!

I used frozen cherries in this recipe as local fresh cherries are not available in April, but I will definitely be making this traybake again later in the year when locally produced cherries are available.

Orchard Blossom Day

Orchard Blossom Day is a celebration of fruit trees, flowers and food that takes place in the UK and Europe around the end of April each year. The Day celebrates orchards as places for the benefit of people and nature.

Ingredients you will need to make Chocolate Cherry Cake Traybake

  • 12 ounces / 340 grams / 1 ½ cups plain flour
  • 2 ounces / 55 grams / ¼ cup cocoa
  • 1 teaspoon salt
  • 1 ½ teaspoons bicarbonate of soda
  • 9 ounces / 250 grams / 1 ¼ cup soft dark brown sugar
  • 12 fluid ounces / 355 ml water
  • 1 tablespoon camp coffee
  • 5 fluid ounces / 150 ml vegetable oil
  • 3 tablespoons cider vinegar
  • 1 pound pitted cherries (fresh or frozen)

Optional Vegan Chocolate Glaze ingredients

  • 8 ounces / 225 grams / 1 cup vegan chocolate
  • 6 fluid ounces / 180 ml hot water
  • 1 teaspoon vanilla

Directions

  1. Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. Grease and line a traybake tin 8 inches x 12 inches.
  3. Sieve the flour, cocoa, salt and bicarbonate of soda into a mixing bowl and stir in the sugar.
  4. Add the water, camp coffee and oil to the bowl and whisk together until smooth.
  5. Whisk in the 3 tablespoons of cider vinegar and stir in ¾ of the cherries.
  6. Pour into the lined tin and smooth out evenly.
  7. Sprinkle the remaining cherries over the top and press gently.
  8. Work quickly as when the cider vinegar is mixed in it will immediately start reacting with the bicarbonate of soda.
  9. Bake for 45-55 minutes. If the cherries are still frozen when added you may need to bake a bit longer.
  10. Remove from the oven when well risen and firm to the touch.
  11. Allow to cool in the tin and cut into squares when cold.
  12. If using optional glaze pour over the cooled cake before removing from the traybake tin and refrigerate for at least 30 minutes before cutting into squares.

Optional Vegan Chocolate Glaze directions

  1. Melt the chocolate in a bowl over hot water or in the microwave.
  2. Stir in the hot water and vanilla and whisk until smooth.
chocolate and cherry cake traybake 3

Equipment needed to make Chocolate Cherry Cake Traybake

As well as the usual kitchen equipment the main item you will need to make this traybake is an 8 inch by 12 inch cake tin such as the PME OBL08122 Aluminium Oblong Cake Pan 8 x 12 x 2-Inch Deep , Silver which is available at Amazon.

Chocolate Cherry Cake Traybake

Recipe by Scones Plus More Course: Dessert, SnackDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 12 ounces / 340 grams / 1 ½ cups plain flour

  • 2 ounces / 55 grams / ¼ cup cocoa

  • 1 teaspoon salt

  • 1 ½ teaspoons bicarbonate of soda

  • 9 ounces / 250 grams / 1 ¼ cup soft dark brown sugar

  • 12 fluid ounces / 355 ml water

  • 1 tablespoon camp coffee

  • 5 fluid ounces / 150 ml vegetable oil

  • 3 tablespoons cider vinegar

  • 1 pound pitted cherries (fresh or frozen)

  • Optional Vegan Chocolate Glaze ingredients
  • 8 ounces / 225 grams / 1 cup vegan chocolate

  • 6 fluid ounces / 180 ml hot water

  • 1 teaspoon vanilla

Directions

  • Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  • Grease and line a traybake tin 8 inches x 12 inches.
  • Sieve the flour, cocoa, salt and bicarbonate of soda into a mixing bowl and stir in the sugar.
  • Add the water, camp coffee and oil to the bowl and whisk together until smooth.
  • Whisk in the 3 tablespoons of cider vinegar and stir in ¾ of the cherries.
  • Pour into the lined tin and smooth out evenly.
  • Sprinkle the remaining cherries over the top and press gently.
  • Work quickly as when the cider vinegar is mixed in it will immediately start reacting with the bicarbonate of soda.
  • Bake for 45-55 minutes. If the cherries are still frozen when added you may need to bake a bit longer.
  • Remove from the oven when well risen and firm to the touch.
  • Allow to cool in the tin and cut into squares when cold.
  • If using optional glaze pour over the cooled cake before removing from the traybake tin and refrigerate for at least 30 minutes before cutting into squares.
  • Optional Vegan Chocolate Glaze directions
  • Melt the chocolate in a bowl over hot water or in the microwave.
  • Stir in the hot water and vanilla and whisk until smooth.

Happy Baking!

Tanya

2 Comments

  1. Annette Grindlay

    Your chocolate cherry traybake looks absolutely delicious! We hope to see you at the Orchard Day in Crowborough (which we support) this Saturday so we can sample some. I plan to bake one myself as it doesn’t look too difficult!!
    Best wishes,
    Annette and Ken Grindlay

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