This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys. This versatile dessert can be soaked in Kirsch or cherry juice for added flavor. The raised flan tart tin ensures perfect results, inspiring creativity with various flavor combinations and customizations.
It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love.
Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!
Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, it’ll be a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks!
Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
