Chocolate cherry cake

These rainy days are the perfect time to go to your kitchen and bake this delicious cake! This cake with a hint of chocolate and a cherry jam paired with some whipped cream, makes the best recipe for a nice time 🙂
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Fusion
Servings 12 pieces


  • Oven
  • Baking tin
  • Saucepan
  • mixer


Cherry jam

  • 250 g Cherry optional from the freezer
  • 100 g Jelly sugar (geleisuiker)


  • 100 g Plantbased butter +some extra for the baking tin
  • 150 g Sugar
  • 190 g Selfraising flour
  • 15 g Cacao
  • 1 tsp Baking powder
  • 200 ml Soy milk
  • 1/4 tsp Vanilla extract
  • A bit of Salt

Whipped cream

  • 125 ml Cream to whip (Example: 'Alpro whipping'
  • 1 bag of Klopfix
  • 1 bag of Vanilla sugar


  • Some Powdered sugar


Cherry jam

  • Cook the ingredients for 5-10 minutes.
  • Let it cool in a closed box.


  • Preheat the oven at 180 degrees.
  • Mix all the ingredients.
  • Put the ingredients in a baking tin that has baking paper in it or has been butterd in.
  • Put it in the oven for about 30 minutes, untill a skewer comes out clean.

Whipped cream

  • Mix the ingredients untill it's nice and fluffy.

Almost ready!

  • Slice the cake in half.
  • Put the cherry jam on the top of the bottom part.
  • Put the whipped cream on it.
  • Put the other half of the cake on top.
  • Sprinkle some powdered sugar on top.
  • Enjoy!


  • If you really like chocolate: replace some of the selfraising flour with cacao untill it tastes enough like chocolate for your likings
Print Recipe