*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I think this recipe is fantastic. It was very easy to make but I could not get the upside-down bit right. The cake would not come off the pan. It might have been better if I lined the tin. Also I was not sure if pie cherries were can cherries. In Australia there were no pie cherries unfortunately only canned ones with juice!. And I wasn't sure whether it had to be finely chopped or put whole. hahaha but the taste was absolutely delicious!!!
This was great! I am allergic to dairy and eggs, and I am also not able to eat gluten (wheat, rye, barley). As you can imagine, cake is hard to come by for me. I made this for my birthday & I brought it to work when we were celebrating. I substituted the wheat flour with gluten free flour (Bob's Red Mill All Purpose GF Flour) and a tsp of xanthan gum. I also added dairy free chocolate chips into the batter, and I drizzled some chocolate syrup on the top when it was done. And it was great! It got eaten before the "regular" cake did!
(Addition 3 years later) I STILL get requests for this at work - even on other people's birthdays - and people ask me for the recipe all the time.
WOW!! This is the first healthy recipe that my whole family enjoyed. I used a granulated sugar substitute to lower the overall calories and also used light cherry pie filling. It was still sweet, moist and delicious. So not only can this recipe be dairy-free and egg-free, it can also be sugar-free and still please everyone!!
A friend is very allergic to dairy and also a chocoholic. I made this cake for New Year's Eve and she was "giddy." Even our husbands true food lovers raved over it. To reduce the fat I used 1/4 c each of apple sauce and oil instead of 1/2 c of oil. Result: fudgy and light with less fat and calories. I made a second batch without cocoa powder and used bananas and apple sauce instead. Result:BEST banana cake I ever ate. No frosting or sides necessary.
This took next to no time to prepare and tasted like "real" chocolate cake! Who knew a cake without butter and eggs could taste so good? The cherries give it a nice kick too. Thanks for the great recipe!
What a wonderful cake! Moist chocolately and not too sweet. My son's allergic to milk and eggs and I had just about given up on finding good cakes that he could enjoy. This recipe has restored my hope. I can't wait to try more from this site!