Vegan Cherry Brownie Cake

There was a good deal on cherries in syrup at the grocery store, so we picked up a jar of them. With them we created these Vegan Cherry Brownies which are so divine. The texture is a bit unique, it holds together well, but it also has a lightness to it, like a cake. They’re soft and decadent.

Dates are super healthy and are a natural sweetener. Because we’ve included the dates in this recipe, we only needed to add 1/3 cup of sugar to sweeten this brownie cake the rest of the way.

This cherry brownie cake didn’t last 1 day in our house. Will it make it a whole day in your house?

Chocolate Cherry Brownies

Vegan Cherry Brownie Cake

Cherry Brownie Cake made without eggs or dairy.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Keyword: Brownie, Cherry, Cake, Chocolate
Servings: 10


  • food processor


  • 8 oz pitted dates
  • 1/2 cup vegan butter (we used coconut spread)
  • 1/3 cup sugar
  • 1/2 cup dark chocolate cocoa powder
  • 1 cup oat milk (divided) (or another non-dairy milk)
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tbsp corn starch
  • 1/2 tsp baking soda
  • 1-2 cups cherries (strained from a can/jar)


  • In a food processor mix 8 oz. dates, 1/2 cup vegan butter, 1/2 cup dark cocoa powder, and 1/2 cup oat milk. Try to get it as smooth as you can.
  • Preheat oven to 350 degrees.
  • Move the mixture into a large bowl, using a spatula to scrape it all out.
  • Add to the mixture: 1 tsp vanilla, 1 cup flour, 1 tbsp corn starch, 1/2 cup oat milk, 1/3 cup sugar, and 1/2 tsp baking soda. Mix well using a hand mixer if you have one.
  • Gently stir in the cherries. If you want to get cherries in nearly every bite, you can use up to 2 cups of them.
  • Line a baking dish with parchment paper, then pour mixture onto the parchment paper. Bake at 350 degrees for 30 minutes.
  • Most likely a toothpick won't come out completely clean if you test with it, but that's OK! Let it cool for at least 15 minutes before diving in.
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