Hip hip hooray – it’s my birthday! And this year it’s not just any number. It’s the beginning of a new decade. Born in 1990 – turning 30!!!!
Where are all the 90’s “kids”? Raise your hands and raise your glass for a virtual toast ?. Oh I am so happy about sharing this one here with you!
I’ve combined so many wonderful and very berry-licious flavors within this one. Chocolate & Cherry banana cake with simple vanilla coconut yoghurt and lots and lots of berries ??. I’ve also added those tiny baby strawberries from our foreyard. If you look closely you’ll see the teeny tiniest strawberry I’ve ever harvested ?. Can you spot it? It’s about in the center of the topping!
Nevertheless – as I’ve love berries so much (hence the name ?), I wanted to share this wonderful recipe with you, too. Maybe you’ll have or had a birthday yourself OR you know someone you want to surprise this with.
This vegan very berry double chocolate cake could be on your table by a few hours. Let’s start!
This easy, all very berry and double chocolate birthday cake, is a simple summer cake for all the summer kids and grown ups ready for a celebration ??
- 400 g spelt or regular flour
- 6 tbsp cacao powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp vanilla powder (substitute with 1/2 tsp vanilla extract)
- 300 g maple syrup
- 140 g coconut oil – melted
- 4 ripe bananas
- 2 tbsp apple cider vinegar
- 2 cans sour cherries (I took 2x 360ml jars)
- 250 g plain coconut yoghurt ⎪for the yoghurt
- pinch of vanilla ⎪for the yoghurt
- 2 tbsp maple syrup ⎪for the yoghurt
- 200 g fresh berries of choice ⎪for decoration
Preaheat oven to 180℃/350℉ and grease a ⌀ 20cm/8 inch round baking tin with coconut oil.
In a large bowl, combine all the dry ingredients. Set aside.
Peel the bananas and mash with the back of a fork.
In a large bowl, combine bananas, coconut oil, apple cider vinegar and maple syrup.
Open the canned sour cherries and add 5 tbsp of the liquid. Reserve the rest of the liquid for other purposes if you like. Give it an other stir.
Fold the wet mixture into dry mxture by using a large spoon. Then gently fold in all the cherries with no more liquid added.
Fill HALF of the batter into the baking tin and bake for about 40 minutes. Stick in a toothpick right before the end of baking. If it comes out clean, the cake is done.
Transfer to a cooling rack. After 10 minutes release from the tin (be careful – might still be hot) and let cool completely. In the meantime cook the other half of the batter the same way.
Once your two layers are done, make sure you "flatten" the top of what is going to be the bottom cake. You can use a knife for this.
Stir togehter all the ingredients for the coconut yoghurt and top the bottom layer with 1/3 of it.
Add the top cake layer and top with the remaining coconut as well as fresh berries.
You've made this recipe? YAY ?
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?
Perfect for any celebration
This double chocolate cake is simply perfect for just any celebration. And I truly love all those flavors coming together! Enjoy ?
Thank you so much for stopping by! And if you liked this recipe, don’t forget to leave some feedback below ♥️.
Happy Baking ?