Vegan Cherry Chocolate Cake Bites – Gluten-Free Dessert
The idea for these Fresh Cherry Chocolate Cake Bites came to me during one of my regular strolls through the local farmers’ market. It was cherry season, and the vibrant, deep-red cherries were calling my name. I bought a big basket, unsure of exactly what I would make but knowing I wanted to create something special. As I walked home, I thought about my favorite flavor combinations, and the idea of pairing cherries with chocolate seemed perfect.
Cherishing Cherries
Back in my kitchen, I started brainstorming. I wanted to make a dessert that was not only delicious but also vegan and gluten-free, to ensure everyone could enjoy it. My mind drifted to cake pops, but I wanted to add a fresh twist. That’s when it hit me: I could encase a juicy cherry inside a cake bite, making for a delightful surprise in every bite.
I began by making a simple, gluten-free chocolate cake. The aroma of cocoa filled the kitchen, instantly lifting my spirits. After the cake cooled, I crumbled it and mixed it with vegan yogurt to create a moist, pliable dough. The next step was the most fun – embedding a cherry into each ball of cake dough. It was a bit tricky at first, but once I got the hang of it, the process was quite enjoyable.
For the finishing touch, I melted dark chocolate with coconut oil to create a smooth, glossy coating. Dipping each cherry-stemmed cake ball into the chocolate, I could already see these bites were going to be something special. After a short stint in the fridge, they were ready to taste.
The result was beyond my expectations – a rich, chocolatey exterior that gave way to a moist cake and a burst of fresh cherry. These Fresh Cherry Chocolate Cake Bites became an instant hit with my friends and family, embodying the perfect blend of indulgence and health. They’ve become a staple treat in my kitchen, a testament to the magic that happens when fresh, seasonal ingredients inspire creativity.
Chef’s Notes – Fresh Cherry Chocolate Cake Bites
- Ensure all ingredients are at room temperature before mixing to achieve a smoother batter and better texture.
- Let the cake cool completely before crumbling it to ensure the crumbs are fine and dry.
- Add the plant-based yogurt gradually to the cake crumbs to control the consistency of the dough. It should be moist but not too wet.
- Use a fork or spoon to help coat the cake bites evenly with chocolate. Allow any excess chocolate to drip off before placing the bites on the baking sheet.
- If you need to store the Fresh Cherry Chocolate Cake Bites for longer, you can freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.
- Pair these Fresh Cherry Chocolate Cake Bites with Cardamom Infused Cold Brew Coffee for a sweet afternoon.
Cherry Chocolate Cake Bites
Dive into these delightful Cherry Chocolate Cake Bites! Naturally sweetened and vegan, these gluten-free treats are perfect for any occasion. With a luscious cherry center and a rich chocolate shell, they’re a hit for dessert lovers. Easy to make and even easier to enjoy, these bites are sure to impress. Get ready to indulge in a guilt-free, delicious treat!
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Ingredients
Dry Ingredients
1½ cups gluten-free all-purpose flour homemade or store-bought
½ tsp stevia powder pure
½ tsp baking soda
1 tsp baking powder
¼ tsp sea salt
Wet Ingredients
1 cup unsweetened applesauce
1 tbsp white vinegar
1 tsp vanilla essence
¼ cup vegetable oil canola or similar
¼ cup water
For Cake Bites (excluding chocolate shell)
Prepared cake (using above ingredients)
6 tbsp plant-based yogurt
Chocolate Shell and Cherry Filling
15 fresh cherries pitted from bottom with stem intact
3 oz unsweetened dark chocolate
⅓ cup melted coconut oil
¼ tsp stevia powder pure
1 tbsp agave syrup
- Alternative Ingredients:
Use almond flour or oat flour instead of Gluten-Free Flour.
Substitute Stevia Powder with equal parts monk fruit sweetener.
Replace Canola Oil with melted coconut oil or avocado oil.
Use coconut yogurt or almond yogurt instead of Vegan Yogurt
Substitute Agave Syrup with maple syrup or honey if not strictly vegan
Directions
- Prepare Dry Mix – Preheat your oven to 350°F. In a large bowl, combine the gluten-free flour, stevia powder, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients – In another bowl, mix together the applesauce, white vinegar, vanilla essence, vegetable oil, and water until well blended.
- Mix Batter – Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Avoid overmixing.
- Bake Cake – Transfer the batter into an 8-inch square non-stick baking pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Crumble – Allow the cake to cool completely on a wire rack (approximately 1½ hours). Once cooled, break the cake into pieces and process in a food processor until fine crumbs form.
- Form Cake Balls – Add the plant-based yogurt to the crumbs and pulse until a dough forms. Wearing kitchen gloves, divide the dough into 15 portions and roll each into a smooth ball.
- Add Cherry Filling – Create a cavity in each ball with your thumb and insert a cherry into each one. Pinch the dough to seal around the cherry stem.
- Freeze Cake Balls – Place the filled cake balls on a parchment-lined baking sheet and freeze for 5-10 minutes.
- Prepare Chocolate Shell – Melt the dark chocolate in a microwave-safe bowl by heating for 50 seconds and stirring every 10 seconds until smooth. Mix in the melted coconut oil, stevia powder, and agave syrup until well combined.
- Dip Cake Balls – Holding each cake ball by the cherry stem, dip it into the chocolate mixture until fully coated. Let excess chocolate drip off before placing back on the lined sheet.
- Set and Serve – Refrigerate the chocolate-coated cake balls until the shell hardens. Store in the refrigerator and serve cold.
Equipment
- measuring cups and spoons
- mixing bowls
- spatula
- Nonstick Pan
- food processor
- kitchen gloves
- baking sheet
- parchment paper
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 10g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 6mg
Cherry Chocolate Cake Bites
Cooks in 160 minutesDifficulty: MediumDive into these delightful Cherry Chocolate Cake Bites! Naturally sweetened and vegan, these gluten-free treats are perfect for any occasion. With a luscious cherry center and a rich chocolate shell, they’re a hit for dessert lovers. Easy to make and even easier to enjoy, these bites are sure to impress. Get ready to indulge in a guilt-free, delicious treat!
FAQs – Fresh Cherry Chocolate Cake Bites
Can I use regular flour instead of gluten-free flour?
Yes, you can use all-purpose flour if you are not following a gluten-free diet. The texture of your Fresh Cherry Chocolate Cake Bites may vary slightly.
What can I use instead of stevia powder?
You can substitute stevia powder with monk fruit sweetener, erythritol, or regular sugar. Adjust the quantity to taste.
How do I pit the cherries without removing the stems?
Use a small paring knife to carefully cut around the pit from the bottom, leaving the stem intact.
Can I use a different oil instead of canola oil?
Yes, you can use melted coconut oil, avocado oil, or any other vegetable oil.
Is there a substitute for applesauce?
You can use mashed bananas or pureed pumpkin as an alternative to applesauce.
How long can these Fresh Cherry Chocolate Cake Bites be stored?
Store the cake bites in an airtight container in the refrigerator for up to one week.
