It’s not too late to make this sweet treat for your Valentine. It is fast, simple, and takes very minimal prep time.
I spread out on the dining room table last night to make this cake for Eric, who actually requested a cake. Usually if I start talking baking on a weeknight there is some eye rolling, because of course, there are other more important things I should be doing – lunch prep, coffee prep, walking the dog…
I mixed the cake up in a medium mixing bowl. Normally for this recipe, you mix everything in the pan, but since I was using a layer of cherries on the bottom, a bowl was necessary.
I made the same vegan cake I made for the
Super Bowl last year, but added a twist with a layer of cherries on the bottom of the cake.
Of course, I made the horrible mistake of reading the ingredients! I think next time I will go with frozen or fresh cherries and a sprinkling of sugar and melted butter or margarine. No more corn syrup and Red 40 for me.
Grease a 9-inch cake pan with margarine and then pour the can of cherries on the bottom of the pan. That Red 40 sure does look festive and Valentine-like though!
Happy Valentine’s Day to you, Eric! He got to enjoy his cake with an IPA.
Here are the last of my Valentine Day cards for 2013. I liked the ice skating design on this one. I used pen and ink again to create the blue heart background and then sewed the image to the card. My sewing line slipped a little on the ice. :)
Eric and I always opt to stay home on Valentine’s Day, we are curmudgeons that way – it is just too busy in the restaurants, the wait staff is annoyed, and the “specials” are over priced. We plan on staying in and making dinner tonight. What are your plans?
Vegan Chocolate Cherry Cake
Ingredients:
1-1/4 c. flour
1 c. sugar
1/3 c. unsweetened cocoa powder
1 tsp baking soda
1 c. warm water
1 tsp vanilla
1/3 c. vegetable oil
1 tsp apple cider vinegar
1. Preheat oven to 350. Grease a 9-inch cake pan. Open can of cherries, pour into bottom and smooth out. In a medium mixing bowl, mix flour, sugar, cocoa, baking soda, and salt with fork. Mix very well.
2. Mix water, vanilla, oil, and vinegar in a small bowl or glass mixing cup. Add all at once to the dry ingredients. Mix well. Use a spatula to scrape sides and bottoms to ensure adequate mixing. Pour cake batter over the cherry mixture.
3. Bake 30 to 40 minutes or til knife comes out clean.
Bluebird Hill Art 