{"id":2557,"date":"2011-08-25T13:54:38","date_gmt":"2011-08-25T18:54:38","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=2557"},"modified":"2024-10-22T21:26:20","modified_gmt":"2024-10-23T02:26:20","slug":"healthy-cherry-chocolate-cake","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/healthy-cherry-chocolate-cake\/","title":{"rendered":"Cherry Chocolate Cake"},"content":{"rendered":"\n

$\"vegan$ <\/p>\n

On July 4th, I took a few bites of a scrumptious cherry chocolate cake made by one of my favorite relatives. I asked for the recipe, and my heart sunk a little when I found out that her secret ingredients were a box of devil’s food cake mix and canned cherry pie filling.<\/p>\n

A month and a half later, I bought a massive bag of dark red cherries, made an amazing cherry arugula salad<\/a>, and wanted to make a dessert with the rest. Memories of my cousin’s cherry chocolate cake came back to me, and I wondered if I could make a healthier version. I was buttered out after eating an entire peach galette, so I searched around for a vegan chocolate cake recipe.<\/p>\n

The first page of Google results contained several references to Moosewood Restaurant’s recipe<\/a>, with lots of raving reviews. The recipe has a lot going for it: it’s vegan, easy to make, and doesn’t require any unusual ingredients. I was sold.<\/p>\n

I swapped whole wheat pastry flour for the all-purpose flour, added a bit of almond extract in place of some of the vanilla extract and mixed in over a pound of cherries. Pouring in the apple cider vinegar felt like performing a chemistry experiment. The batter foams up! Once the cake cooled, I iced it with pure semi-sweet chocolate and sprinkled it with powdered sugar. I brought the cake to breakfast club and my friends loved it!<\/p>\n

$\"carton$ <\/p>\n