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Cherry Chocolate Chip Poke Cake

Cherry Chocolate Chip Poke Cake

  • Author: Samuel
  • Total Time: 3 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based, Gluten Free (if gluten-free flour used)

Description

This Cherry Chocolate Chip Poke Cake is a moist, luscious plant-based dessert combining juicy cherries with rich chocolate chips. The poke method allows cherry filling to soak deep into the soft cake, creating a perfect balance of sweet and tart flavors with a tender texture. Ideal for sharing or a special treat, this easy-to-make cake satisfies fruit and chocolate lovers alike.

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • ½ cup maple syrup (natural)
  • 1 teaspoon pure vanilla extract (natural)
  • ½ cup banana or applesauce (natural)
  • ¾ cup plant-based chocolate chips

Cherry Filling

  • 2 cups fresh or frozen cherries, pitted
  • 1 tablespoon natural gelling agent
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons maple syrup (natural)

Topping

  • Plant-based buttercream or whipped cream
  • Fresh cherries and/or natural cocoa powder for garnish (optional)

Instructions

  1. Prepare the cake batter: Whisk together the flour, natural cocoa powder, and baking soda in a large bowl. In a separate bowl, mix the plant-based milk with apple cider vinegar, maple syrup, vanilla extract, and banana or applesauce. Gradually combine the wet ingredients with the dry, stirring until smooth. Fold in the plant-based chocolate chips gently to distribute throughout the batter.
  2. Bake the cake: Pour the batter into a greased baking pan and bake at 350°F (175°C) for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before proceeding.
  3. Make the cherry filling: In a saucepan, combine the cherries, natural gelling agent, vegetarian Worcestershire sauce, and maple syrup. Simmer over medium heat, stirring frequently, until the cherries soften and the mixture thickens to a sauce-like consistency.
  4. Poke and pour: Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake. Pour the warm cherry filling slowly over the cake, allowing it to seep deeply into the holes for maximum flavor infusion.
  5. Chill and serve: Refrigerate the cake for at least 2-3 hours to let the filling set and flavors meld beautifully. Before slicing, top with a dollop of plant-based buttercream or whipped cream and garnish with fresh cherries or a dusting of natural cocoa powder if desired.

Notes

  • Use room temperature ingredients for a smoother batter and even baking.
  • Don’t skip the poking step to allow the cherry filling to soak in and keep the cake moist.
  • Add the natural gelling agent gradually while simmering cherries to ensure perfect thickening without clumps.
  • Chill thoroughly before serving to enhance flavor melding and stabilize texture.
  • Fresh cherries deliver more vibrant flavor, while frozen cherries add juiciness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cherry poke cake, chocolate chip cake, plant-based dessert, vegan chocolate cake, fruit and chocolate dessert

Find it online: https://quicktastykitchen.com/cherry-chocolate-chip-poke-cake/