As the warm summer days start to dwindle down, I’m doing my best to enjoy every last cherry. So, I thought why not make one final cherry treat as a proper hoorah! This vegan cherry loaf cake is studded with juicy, ripe cherries, fragrant poppy seeds, and topped with a beautiful bright beet infused drizzle.
Some of you may be wondering why beets? Well, the beet color is so bright and colorful, that’s why! With just a touch of beet powder, the frosting turns a vibrant pink color. I used Suncore’s Beet Powder and love the sweet flavor it adds!
The best way to pit cherries
Nothing beats the taste of fresh, juicy cherries! But, let’s be honest it’s time-consuming to remove all the pits. So, sometimes in a pinch, I’ll use frozen cherries, like in these vegan Cherry Cream Cheese Danishes, but it’s very important to defrost and remove any excess liquid before baking with them.
To make removing the pit from fresh cherries easier, the best trick I have is; use a chopstick or straw. First, make sure to wash the cherries well. Then remove all the stems and grab an extra bowl. Next, over a bowl, use a chopstick or a straw and press one end into the top of the cherry until you feel the pit. Then press firmly until the seed pops out the other side. Repeat until all the seeds are removed and double-check before stirring them into the batter.
Ingredients for a vegan cherry loaf cake
The main star of this cherry poppy seed loaf is those fresh, sweet cherries. So the rest of the cake is simple! There are hints of vanilla, almond, and fragrant poppy seeds throughout that enhance the deep stone fruit flavor. The ingredients are simple and you most likely already have them in the house:
- All-purpose flour
- Non-dairy yogurt
- Baking soda
- Baking powder
- Almond and Vanilla extract
- Poppy seeds
- Fresh cherries
How to make a moist vegan loaf cake
The trick for a super moist, completely vegan loaf cake is, to use some non-dairy yogurt! This adds moisture and a bit of acidity. The tang acts as the “buttermilk” that is commonly found in cakes and helps to activate the baking soda. So, what does all this science talk mean? Well, basically it means that non-dairy yogurt is the key ingredient to an amazing, show-stopping vegan loaf cake!
How to store left-over loaf cake
If you are a coffee drinker, then make sure to save a piece for the morning! This cherry poppy seed loaf the perfect treat to pair with a cup of coffee. To store it, seal the unsliced loaf in an air-tight container and store it at room temperature for 2 days. It will keep for up to 5 days if stored in the fridge! Alternatively, this loaf can be frozen. To freeze I suggest slicing the entire loaf beforehand. Separate each slice with a small piece of parchment paper to keep the slices from sticking and make it easier to defrost a single serving.
More easy recipes you’ll love:
If you recreate this Vegan Cherry Loaf Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!
This soft poppy seed loaf is studded with juicy, fresh cherries, and drizzled with a vibrant pink vanilla glaze.
- 2 tbsp. Bob’s red mill egg replacer
- 4 tbsp. water
- 1/2 c. non-dairy yogurt
- 1/4 c. coconut oil
- 1 c. sugar
- 2 tsp. baking powder
- 1/4 c. almond milk
- 1/4 c. water
- 2 1/3 c. flour
- 1/4 tsp. almond extract
- 1 tsp. vanilla extract
- 2 Tbps. poppy seeds
- 1 cup pitted cherries
- 1/8 tsp. salt
- 1 c. powdered sugar- sifted
- 2 tbsp. Suncore beet powder *
- 1 tsp. vanilla extract
- Add water to thin to the desired consistency.
- Preheat oven to 350 degrees.
- First, wash the cherries and remove all the stems and pits. See the instructions above for a trick!
- Next, combine Bob’s red mill egg replacer with four tablespoons of water and set aside for 2 minutes until it becomes thick.
- In a large bowl mix together room temperature yogurt, melted coconut oil, room temperature almond milk, vanilla, water, and almond extract.
- Add sugar and stir.
- In a smaller bowl combine flour, baking powder, salt.
- Sift flour mixture into the wet ingredients and stir until combined.
- Fold in poppy seeds and pitted cherries.
- Line a loaf pan with parchment paper and pour the batter in the pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack.
- Let cool completely before adding the glaze.
- In a small bowl combine powdered sugar, beet powder, vanilla, and add water to thin the glaze to the desired consistency.
- Or simply dust the finished loaf cake with powdered sugar!
I used Suncore foods beet powder for a vibrant glaze but if you don’t have any you can omit for a plain vailla glaze.
- Serving Size: 1 2″ slice
- Calories: 300
Keywords: cherry, yogurt cake, loaf cake, poppy seed loaf, cherry loaf cake, summer recipes