Vegan Tart Cherry Cake | by request | Boiled Fruitcake | Poor Man’s Cake

We’ve got another request tonight. Byron Chandler requested a vegan tart cherry cake a while back, and we’ve finally had time to make it. This is a version of a Poor Man’s cake I did a while back that is already accidentally vegan. We swapped out the dates for tart pitted cherries and dried apricots and topped it with a delicious tart cherry pie filling. You can add in the vegan whipped cream for a delightfully creamy topping. We have been enjoying slices of this cake for breakfast and so can you. No eggs or dairy were harmed in the making of this cake.

Intro videos: Chocolate Strawberry Milkshakes, Chocolate Cherry Parfaits, Chille Verde, Char Sui, Baby Lava Cakes, Laurice’s Far Out Kitchen, Strawberry Dessert Topping, Ratatoullie. All these episodes can be found in the “Viewer Requests” playlist.

Tart Cherry Pie filling
Tart Cherry Topping
14.5 oz, 411g, tart pitted cherries with their liquid
⅓ cup, 77g, white sugar
2 teaspoons, 7g, cornstarch
1 tablespoon, 15ml, lime juice
1 teaspoon, 5ml, almond extract
pinch kosher salt

Combine all ingredients in a small saucepan over medium low heat. Heat until topping thickens, stirring continuously. Remove from heat and allow to cool. Refrigerate for a thicker topping.

Vegan Tart Cherry Cake
½ cup, 113g, vegan margarine
1 cup, 230g, white sugar
1 cup, 237ml, cold strong coffee
heaping cup, 220g, dried fruit, I used tart cherries and apricots
1 teaspoon, 5ml, vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon fresh ground nutmeg
2 cups, 280g, all-purpose flour
1 teaspoon baking soda
pinch kosher salt

In a medium saucepan over medium heat, melt the non-dairy margarine, or if you don’t care, regular margarine or butter. Add in the fruit, sugar, spices, coffee and vanilla. Bring the contents to a gentle boil cooking and stirring for 5 minutes. Remove pan from the heat and allow it to cool to room temperature, about 30 minutes. Stir in the flour, salt and baking soda by hand. Pour batter in a prepared 9×13 inch pan. Bake for 20 minutes. Allow cake to cool completely on a cooling rack. Slice, top and enjoy.

Cake should be stored at room temperature in an airtight container. Topping should be covered and refrigerated.

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