I am not a vegan. The reasons why are probably the topic of a future, more controversial post that would discuss a lot of environmental and agricultural science. That said, I have a number of vegan friends who I enjoy feeding, and am always happy to cook for them. So it was a welcome challenge when a friend requested a vegan, Shavuot-appropriate cake. Shavuot is a dairy-heavy holiday, and if you do not eat dairy, a lot of festive foods for an agrarian, sugary festival are barred to you. I also happened to be very stressed, and baking is a good way for me to relieve anxiety. (Your mileage may vary.) So I decided to put the request to work and make a cake using some flavors I enjoy in my cakes: the dark fruitiness of cherries and the happy luxury of chocolate. The cake is simple, and turned out well. My colleagues enjoyed the cake immensely, and gave good feedback to make it better. I put a ganache on this cake because chocolate rarely hurts. However, the cake is perfectly delicious without it.
Cherries have long appeared in Jewish pastry, as it happens – though Shavuot is generally just before fresh cherries come into season in the Northern Hemisphere. The fruit, which is native to Europe and the Middle East, has been popular among Jews for ancient times, especially as an accompaniment to meat. Fresh and dried cherries started appearing in preserves in the Sephardic world and in pastries in Eastern Europe once sugar became more common in the eighteenth century. Jewish immigrants, who owned many of the “ European” bakeries in the Northeast and Midwest, helped make cherries and cherry pastry popular in America from the 19th century on. (This is the same time as when coffee cake became popular.) Cherries are also particularly common in German Jewish cooking, and The German-Jewish Cookbook has several fantastic cherry-centric recipes.
Chocolate Cherry Cake (with ganache option)
¾ cup melted vegetable shortening or vegetable oil + more for greasing pan
1 ¼ cups granulated brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 ¼ cup / 300 mL soy milk
1 cup dried cherries, soaked in water for 20 minutes and drained
1 cup miniature chocolate chips
2 heaping teaspoons baking powder
2 ½-3 cups all-purpose flour (depending on which shortening you use, you may need more flour)
⅔ cup chocolate chips
½ cup / 120 mL soy milk
- Preheat the oven to 400F/200C. Grease a medium-size (9 inches or 25 centimeters square) rectangular/square pan, cake pan, or Bundt pan, depending on what shape you want the cake to be.
- In a large bowl, mix the shortening/oil, brown sugar, and vanilla together until the brown sugar is completely mixed into the oil. You can use a whisk or a large spoon.
- Add the salt, soy milk, cherries, chocolate chips, and baking powder. Mix until the mixture is thoroughly even in distribution of chocolate chips. (The cherries need the ballast of the flour to become even.)
- Mix in the flour, a half cup at a time, until you get a thick but still viscous batter. The cherries and chocolate chips should be evenly distributed.
- Pour into your prepared pan. Bake for about 40 minutes, or until a toothpick or chopstick comes out clean. Remove from heat, and let cool before adding ganache and/or serving.
- To prepare the optional ganache: put the chocolate chips in a bowl. Then, heat the soy milk to just below boiling temperature on the stove or in the microwave (no shame). Then, pour the soy milk over the chocolate chips and mix with a fork until well blended, about two minutes. Let cool until thicker. Once thicker and cooler, pour over the cake or use for other purposes.
Thank you to all of my colleagues for conducting User Acceptance Testing and Operational Readiness Testing on this recipe, and giving feedback for adjustments.