About this recipe: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.
600g tinned cherry fruit filling
280g plain flour
300g caster sugar
65g unsweetened cocoa powder
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
120ml vegetable oil
1/2 teaspoon vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Spread fruit filling evenly in the bottom of a greased 23x33cm (9x13 in) tin.
In a large bowl stir together flour, sugar, cocoa, bicarb and salt.
In another bowl combine water, oil, vinegar and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the cake mixture evenly over the cherry fruit filling.
Bake in a preheated 180 C / Gas 4 oven for 30 to 35 minutes.
Let cake cool for 10 minutes in tin then invert cake onto a serving dish and continue to cool.