A dairy free and egg free chocolate cake, which is gorgeous when tipped over to reveal loads of red cherries. You can use two 23cm round tins instead, if desired - just watch so you don't overbake the cake.
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!!! - 25 Mar 2002 (Review from Allrecipes US | Canada)
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. - 16 Oct 2005 (Review from Allrecipes US | Canada)
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!! - 29 Apr 2002 (Review from Allrecipes US | Canada)