"This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!" — Janice
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1 (21 ounce) can
cherry pie filling
2 1/4 cups
1 1/2 cups
unsweetened cocoa powder
1 1/2 teaspoons
1 1/2 cups
distilled white vinegar
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!!!
Very quick but I wasn't impressed with the taste and it wasn't too popular at our house.
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!
This was easy and good. I dropped some chocolate chunks into the batter and of course they sank down to the cherries and melted in with the syrup- mmmmm.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cherry Upside Down Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 167
** Calories from Fat: 46
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