Chocolate cherry cake in a jar
This delicious vegan cake in a jar is easy and quick to make: soft chocolate cookie crumble combined with fresh cherries and cherry cream.
Ingredients
Chocolate cookie crumble from scratch
- 1/4 cups 45 grams dark chocolate
- 1/3 cups 35 grams (gluten-free) rolled oats
- 1/4 cups 40 grams nuts such as cashews and walnuts You can also use seeds or more rolled oats.
- 1-2 tbsp maple syrup
- 1-2 tbsp almond or cashew butter You can also use coconut oil.
- pinch of salt
Chocolate cookie crumble from cookies
- 4 (gluten-free) digestive biscuits or graham cookies
- 1/4 cups 45 grams dark chocolate
- 1-2 tbsp maple syrup
- 1-2 tbsp almond or cashew butter You can also use coconut oil.
- pinch of salt If needed, depending on the salt level of the cookies.
Cherry cream
- 2 cups vegan whipped cream
- 1/4 cups cherry marmalade or jam
Other ingredients
- 1/2 cup fresh cherries
- dark chocolate for decoration
Instructions
- For both of the cookie crumbles: blend all ingredients in a food processor until you have a coarse cookie crumble. Start with 1 tbsp of maple syrup and 1 tbsp of nut butter and adjust the ingredients after blending. For a more moist result add more syrup and/or nut butter.
- Mix whipped cream and cherry jam.
- Chop cherries and leave two for decoration.
- Making the layers: first layer is the cookie crumble, next one is chopped cherries (and a spoonful of cherry jam if you like), then cherry cream. Repeat until you reach the end and decorate with piped cherry cream and a cherry on top.