Dairy Free Chocolate Cherry Yogurt Cake

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Dairy Free Chocolate Cherry Yogurt Cake

This Dairy Free Chocolate Cherry Yogurt Cake is definitely one for the cherry fans out there. Made with a cherry yogurt sponge that's lovely and moist, much like a cake-like brownie. Topped with a rich creamy cherry yogurt buttercream and all the while being free from gluten, dairy and eggs. That's right, a gluten free and vegan cherry chocolate cake. In a rush? I do suggest a quicker option to the buttercream

Prep Time10

Cook Time35

Yogurt Butter Cream8

Total Time8 45

Course: Tea Time

Cuisine: Dairy Free, Gluten Free

Keyword: Buttercream, Cherry, Chocolate, Dairy Free, Egg Free, Gluten Free, Vegan, Yogurt, Yogurt Buttercream

Servings: servings

Calories: 370kcal

Author: Glutarama

Equipment

Ingredients

For the yogurt cake sponge

200 g gluten free self raising flour
50 g cocoa powder
250 g dairy free cherry yogurt
150 g caster sugar
100 g dairy free butter, melted I use Flora Plant Blocks
100 ml dairy free milk I use soya
1 tbsp ground flaxseed
1 tsp psyllium husk powder
3 tbsp cold water
½ tsp bicarbonate of soda
½ tsp salt
75 g dairy free chocolate chips
75 g glace cherries I cut mine into smaller pieces with scissors

For the yogurt buttercream

150 g dairy free cherry yogurt drained of liquid
50 g dairy free butter
250 g icing/confectioners sugar

Instructions

To drain the cherry yogurt

If you plan to make the identical cake, then you need to drain your yogurt first. Simply weight out the yogurt into a lined sieve placed over a bowl or jug. (I line my sieve with a kitchen towel but if I had one I'd use a fine muslin).
Leave the bowl with the yogurt filled sieve in the fridge for as long as you can bear to. 8 hours is the most ideal time.
This process will leave you with super thick dairy free cherry yogurt ready for your yogurt buttercream.

To make the chocolate cherry yogurt sponge

Make your flaxseed egg by adding the ground flaxseed, water and psyllium husk to a small bowl or cup and whisk to combine, then set aside to thicken.
In a large bowl add the dry ingredients; gluten free self raising flour, cocoa powder, caster sugar, baking powder, bicarbonate of soda and salt and stir with a whisk to combine.
In a large jug weigh out the dairy free butter and heat in the microwave, only a quick blast as you don't want the 'butter' to be too hot. Remove and allow the rest of the 'butter' to melt.
Now weigh out the yogurt and milk alternative into the same jug that has the butter in it and mix thoroughly to combine.
Finally add the flaxseed to the jug of yogurt and 'butter' and mix to combine.
Make a well in the middle of the dry ingredients and pour your yogurt concoction into the centre. Ideally using an electric whisk, beat the ingredients until light and fluffy, (do you taste test now to see if you need to add more sugar).
Now you can fold the glace cherries and dairy free chocolate chips into the cake batter.
Spoon the batter into a square 20x20cm loose bottom cake tin that you have lined with baking paper and greased the sides.
Cover the tin with foil. By doing this for half the baking time you ensure a good rise to the bake.
Place in a preheated oven of 200℃ | 180℃ fan | 400℉ | Gas 6 for 15 minutes with the foil cover and then remove and cook without the foil for 20 minutes.
The cake will be ready when the sponge has a bounce to it and a wooden skewer comes out clean. Remove from the oven and cool completely before decorating.

To make the dairy free yogurt buttercream

Carefully scoop your thickened cherry yogurt into a bowl. If you use a muslin I'd imagine this to be stress free but with a kitchen towel you need to be gentle so the paper doesn't tear.
To the yogurt add the dairy free butter and beat with an electric whisk.
Next add the icing/confectioners sugar and continue to beat well until thoroughly combined.

To decorate the cake

After all the time spent on this cake I'm not fussed about beautiful piping so I simply dollop spoonful's of the yogurt buttercream onto the cake and smooth to the edges with a silicone spatula. Finally I grate some dairy free chocolate onto a piece of kitchen towel to decorate.
TOP TIP: fold the kitchen towel cover to corner so you can use this to sprinkle the grated chocolate over the cake, this will prevent the chocolate from melting in your fingers tips as you sprinkle.

Notes

Alternative/quicker cake topping

Not everyone has the time or patience to make my cherry yogurt buttercream so how about you make a normal (dairy free) vanilla buttercream but add a dash of red or pink food colouring. You could also add glace cherries to decorate or, my imagine is running wild, why not grab a tin of cherry pie filling and add that to the top of the cake! I may do that myself actually.

Nutrition