Cherry chocolate upside down cake

    1 hour 5 min

    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.

    67 people made this

    Serves: 24 

    • 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
    • 350ml water
    • 120ml vegetable oil
    • 60ml vinegar
    • 1/2 teaspoon vanilla extract

    Prep:20min  ›  Cook:35min  ›  Extra time:10min cooling  ›  Ready in:1hr5min 

    1. Spread fruit filling evenly in the bottom of a greased 23x33cm (9x13 in) tin.
    2. In a large bowl stir together flour, sugar, cocoa, bicarb and salt.
    3. 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.
    4. Bake in a preheated 180 C / Gas 4 oven for 30 to 35 minutes.
    5. Let cake cool for 10 minutes in tin then invert cake onto a serving dish and continue to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    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)