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    You are here: Home / Recipes / Cakes / bloody good vegan cherry chip bundt cake

    bloody good vegan cherry chip bundt cake

    Oct 8, 2019 · Leave a Comment

    This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

    This delicious Vegan Cherry Chip Bundt Cake is made of swirled dark chocolate and maraschino cherry cake batter. It gets a Halloween makeover thanks to a bloody red cherry glaze!

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    Hi friends and happy Tuesday! #HalloweenTreatsWeek continues today with this Bloody Good Vegan Cherry Chip Bundt Cake! Flavor-wise (and honestly, even looks-wise), I think this is my favorite recipe that I made ALL WEEK. You have chocolate-chocolate chip cake batter and maraschino cherry batter swirled together, and topped with a deliciously addicting cherry glaze. The bitter chocolate and sweet cherry complement each other SO well... and I'm just obsessed with that bloody drip!

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    In addition to my trusty Dixie Crystals, the sponsor highlight for today is Adams Extracts! I used their vanilla and cherry extracts both in the cherry chip bundt cake and the glaze to deliver that perfect sweet cherry flavor. I also used their red food coloring to achieve the perfect bloody hue! I wasn't sure how I was going to feel about artificial cherry, but their blend hits the sweet spot between watery "real" cherries and the overly artificial cherry slurpee flavor. I loved this cake way more than I expected!

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

    • Pet Ghost Pudding Cups from Big Bear's Wife
    • Hocus Pocus Cupcakes from Hezzi-D's Books and Cooks
    • Monster Strawberry Cupcakes from 4 Sons R Us
    • Easy Day of the Dead Cake from Pastry Chef Online
    • Small Batch Pumpkin Cupcakes from Cookaholic Wife
    • Bloody Red Eyed Velvet Cupcakes from Our Good Life
    • Zombie Dirt Cups from Cheese Curd In Paradise
    • Cauldron Cupcakes from Jen Around the World
    • Caramel Apple Blondies from Kelly Lynn’s Sweets and Treats
    • Halloween Hash Snack Mix from Sweet Beginnings
    • Haunted Halloween Dessert Tray from For the Love of Food
    • Oozing Caramel Truffle from A Kitchen Hoor's Adventures
    • Ghostly Freakyshake from Lemon Blossoms
    • Pumpkin Cheese Ball ~ Festive Halloween Cheeseboard from West Via Midwest
    • Candy Corn White Russian from Sweet ReciPEAs
    • Monster Pumpkin Spice Caramel Cream Cheese Dip from Katie’s Cucina
    • Spiced Chocolate Monster Truffles from My Sweet Zepol
    • Halloween Bat Sugar Cookies from Intelligent Domestications

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    I hope you guys loved this "bloody good" vegan cherry chip bundt cake as much as we did!! I dropped off some of it at my parents house, and my dad literally texted me saying how good it was. The man is super picky with his chocolate desserts, so I am calling it a big win!

    Here's what I have planned for #HalloweenTreatsWeek!

    • Monday: Vegan Halloween Cookies & Cream Fault Line Cake
    • Tuesday: Bloody Good Cherry Chip Bundt Cake
    • Thursday: Vegan Pumpkin Cupcakes with  Dark Chocolate Sprinkle Frosting

    bloody good vegan cherry chip bundt cake #HalloweenTreatsWeek
     
    Save Print
    Prep time
    25 mins
    Cook time
    1 hour
    Total time
    1 hour 25 mins
     
    This delicious Vegan Cherry Chip Bundt Cake is made of swirled dark chocolate and maraschino cherry cake batter. It gets a Halloween makeover thanks to a bloody red cherry glaze!
    Author: Valentina | The Baking Fairy
    Recipe type: Cakes
    Serves: 12
    Ingredients
    • *for the chocolate cake batter*
    • 1¼ cups all purpose flour
    • 1 cup Dixie Crystals granulated sugar
    • ½ cup dark cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 cup nondairy milk
    • ⅓ cup vegetable oil
    • 2 tablespoon white vinegar
    • ½ tablespoon vanilla extract
    • ½ cup chocolate chips
    • *for the cherry cake batter*
    • 1 tablespoon ground flaxseed + 3 tablespoon warm water
    • ½ cup Dixie Crystals granulated sugar
    • ¾ cup + 2 tablespoon all purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 tablespoon vegan butter
    • 3 tablespoon nondairy yogurt
    • 2 tablespoon vegetable oil
    • ⅓ cup maraschino cherry syrup
    • ⅓ cup maraschino cherries, cut into fourths
    • 1 teaspoon Adams Extracts cherry extract
    • 2 teaspoon Adams Extracts vanilla extract
    • *for the glaze*
    • 1 cup Dixie Crystals powdered sugar
    • ½ teaspoon Adams Extracts cherry extract
    • 1 teaspoon Adams Extracts red food coloring
    • 1½ tablespoon nondairy milk, as needed to thin
    Instructions
    1. Preheat the oven to 350F, and spray a bundt pan well with baking spray.
    2. In a large bowl, make the chocolate cake batter. Whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. Mix in the milk, oil, and vanilla extract until a thick batter forms. Finally, stir in the vinegar and chocolate chips.
    3. Next, prepare the cherry cake batter. In a small bowl, whisk together the flaxseed and water, and set aside to thicken. In a stand mixer, mix together the sugar, flour, baking powder, and baking soda. Add in the vegan butter, and mix together until mixture appears sandy and well combined.
    4. In a large liquid measuring cup, combine the flaxseed mixture with the yogurt, oil, cherry syrup, cherry extract, and vanilla extract. Mix well.
    5. With the mixer running on low, slowly drizzle the wet ingredients into the dry, until batter comes together. Finally, stir in the maraschino cherry pieces.
    6. To create the striped effect in the cake, alternate spoonfuls of chocolate and cherry batter as you add them to the pan. Repeat until you have used all the cake batter.
    7. Bake cherry chip bundt cake in preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
    8. Allow cake to partially cool in the pan, then turn out onto a cake stand or platter to finish cooling. You want to flip it out before the chocolate chips harden and stick to the pan.
    9. When cake has cooled off completely, you can make the glaze. In a bowl, mix together the powdered sugar with the cherry extract and red food coloring. Add just enough milk for a thick glaze to form. Pour over the cake as desired, and serve!
    3.5.3251

     

     

    bloody good vegan cherry chip bundt cake | The Baking Fairy #HalloweenTreatsWeek #ad

    « vegan Halloween cookies & cream fault line cake
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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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