Cherry poke cake
This homemade cherry cake – vegan poke cake recipe is made with delicious homemade vanilla cake sponge and filled generously with vegan cherry pie filling which is homemade from scratch as well. Moreover it is topped with delicious coconut based cool whip. Every bite of this cake is an explosion of fruity tropical flavor. Don’t let this cherry season pass by without making this easy moist cherry cake!
Prep Time15 mins
Cook Time35 mins
Resting time20 mins
Total Time50 mins
Flaxseed meal egg
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 1 cup plus 5 tablespoons All purpose flour 184 grams
- 2 tablespoons Corn starch* 18 grams
- ¾ cup Raw sugar* 161 grams
- ½ teaspoon Baking soda
- 1 ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/3 rd cup flavorless oil* 102 ml
- ¾ cup Non-dairy yogurt*
- 1 teaspoon White distilled vinegar *
- 3 tablespoons water
Store-bought coconut whipped cream topping*
- 14 0z coconut whipped cream
Prepare the flaxseed meal egg
In the meantime do the following-
Preheat oven to 180C /350 f for 15 minutes.
Now prepare the pan by greasing a 7*11 glass pan with oil and dust it with flour. Keep aside
Using a electric beater with balloon whisk attachment cream the sugar and yogurt until the sugar is completely dissolved.
Add oil and vanilla extract and whip well until oil is emulsified i.e completely blended.
Add in the prepared flaxseed meal egg .
In another bowl sift all remaining dry ingredients and give it a quick mix.
Now, slowly add sifted flour and fold into the wet ingredients.
Fold the dry ingredients in the wet ones with a hand whisk or with an electric one / stand mixer until lump free and smooth.
Do not over mix.
Add 1-2 tablespoon more water if needed. Batter should be medium consistency.
Pour the batter onto the baking dish and bake on the middle rack for 30-32 minutes or until toothpick inserted in the center comes out clean.
Now assembling the cake
The cake is out of the oven let it sit for at least 10 minutes.
Now while it is still warm poke even holes with the back of a wooden spoon at equal intervals.
Pour the cherry filling over the cake making sure it seeps in through the holes.
Refer to the pictorial above.
Let the cake cool down completely with the cherry filling before putting a layer of coconut frosting on it.
Place blobs of whipped coconut frosting all over the top of the cherry filling layer and spread it with back of a spoon or offset spatula.
You may further decorate it with drops of cherry filling and running a fork for abstract design on the top of the cake.
Refrigerate for 6 hours preferably overnight to let it set .
Top it with fresh cherries if desired and consume within 2 days.
Calories: 250kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Sodium: 110mg | Potassium: 143mg | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 4.5mg | Calcium: 50mg | Iron: 0.8mg