Bubble cake is a light, airy, deliciously moist cake made with seasonal summer fruit such as strawberries, raspberries, cherries, blueberries, apricots or plums.
This popular traditional Czechoslovakian pastry called Bublanina is a mouth-watering dessert and is sometimes served for breakfast as well.
My aunt used to make Bublanina with fruit from her own garden.
Every summer when I was visiting, my cousin and I climbed into the cherry tree and first ate as much as we could and then filled the baskets with fresh, juicy cherries.
I tweaked the traditional recipe to create a healthier, vegan cherry bubble cake and am really happy with how it turned out!
Coconut products are a great replacement for many traditional cake ingredients. I used coconut milk instead of dairy milk, coconut oil instead of vegetable oil and coconut sugar instead of regular white sugar.
Despite the many coconut ingredients, this cherry bubble cake still has its classic taste. This is a must, because you don’t always want your recipes to taste like coconut.
Have you ever tried to make your own vegan eggs replacer for baking? It’s so easy and you can’t tell the difference from real eggs.
You can use either ground chia seeds or flax seeds. They both turn into a very similar sticky, goopy texture when you mix them with water. Just what you need for baking!
Cherry bubble cake
2 cups / 200 grams spelt flour
1 cup / 200 grams coconut sugar
1 baking powder
1 cup / 250 ml coconut cream
1/2 cup / 120 ml coconut oil
1/2 tsp vanilla extract
2 egg replacers:
2 tbsp ground chia seeds
6 tbsp water
1 generous cup / 250 grams pitted cherries
Start by preparing the vegan egg replacement, as it needs to set for about 15 minutes.
You can use either chia seeds or flax seeds. I like using chia seeds, because they have a neutral taste and are very nutritious.
Chia seeds are gluten-free and high in magnesium and omega-3 fatty acids.
For each egg substitute you will need 1 tbsp of ground chia seeds and 3 tbsp of water.
Use a food processor or a a coffee or spice grinder to grind them into a fine flour.
Whisk the ground seeds and water until they are equally blended and put them in the fridge for about 15 minutes.
Wash and pit the cherries and cut them into halves.
Mix the dry ingredients in a bowl: flour, coconut sugar and baking powder.
Add the coconut milk, coconut oil, chia egg replacers and mix well.
Grease an oven pan with coconut oil and add the batter. Mix in the cherries and spread them throughout the pan.
Bake the cake for 20-30 minutes on 200ºC / 392ºF.
You’ll know the cherry bubble cake is ready when you pick a toothpick in its centre and it comes out clean.
Cut in squares and serve with fresh cherries.
Traditionally you sprinkle powdered sugar on it. This is more for the prettiness than anything, because it’s sweet enough, so I used a bit of shredded coconut instead.
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