Cherry season doesn't last forever — but while it does, there's no reason not to make the most of it. These four recipes are naturally sweetened, completely plant-based, and easy enough to pull together on any summer afternoon. No guilt, no compromise, just pure seasonal joy.
Cherry oat crumble
A crumble is one of the simplest desserts you can make, and with fresh cherries it becomes something truly special. Just a handful of pantry staples is all you need.
Ingredients:
- 400 g pitted cherries, halved
- 1.5 tbsp honey or maple syrup (approx. 30 g)
- 50 g rolled oats
- 25 g coconut oil, melted (approx. 2 tbsp)
- ½ tsp ground cinnamon
How to make it:
- Preheat your oven to 180 °C (350 °F).
- Toss the cherries with the honey or maple syrup and spread them evenly across the bottom of a small baking dish.
- In a separate bowl, mix together the oats, melted coconut oil, and cinnamon until crumbly.
- Scatter the oat mixture over the cherries.
- Bake for 25–30 minutes, until the topping is golden and the cherries are bubbling and juicy.
Cherry chia pudding
Chia pudding has become a staple in the world of healthy desserts — and for good reason. It takes about five minutes to prepare the night before, and by morning you have a creamy, satisfying treat waiting in the fridge.
Base ingredients:
- 30 g chia seeds
- 250 ml almond milk
- ½ tsp vanilla extract
To serve:
- 80–100 g fresh pitted cherries
- ¼ tsp ground cinnamon or unsweetened cocoa powder, to taste
How to make it:
- In the evening, stir together the chia seeds, almond milk, and vanilla extract in a jar or container with a lid.
- Seal and refrigerate for at least 4 hours — overnight is ideal.
- In the morning, give it a good stir to break up any clumps and achieve a smooth, creamy texture.
- Top with fresh cherries and a dusting of cinnamon or cocoa, depending on your mood.
Cherry smoothie bowl
On a hot summer day, few things beat a refreshing smoothie — and serving it as a bowl makes the whole experience feel a little more indulgent. The cherry and spinach combination might sound unexpected, but trust the process.
Blend together:
- 120 g fresh pitted cherries
- 1 medium banana (approx. 120 g, peeled)
- 100 ml almond milk
- 30 g fresh spinach (about a small handful)
Toppings:
- 30 g fresh cherries, pitted and sliced
- 1 tsp chia seeds
- 2 tbsp granola
How to make it:
- Add the cherries, banana, almond milk, and spinach to a blender.
- Blend until completely smooth. For a thicker consistency, use a little less almond milk.
- Pour into a bowl and arrange your toppings on top.
Vegan chocolate cherry cake
Cherries and chocolate are a classic pairing for a reason — they bring out the best in each other. This fully plant-based cake is rich, moist, and impressive enough to serve at any summer gathering.
Dry ingredients:
- 180 g whole wheat flour
- 40 g unsweetened cocoa powder
- 100 g cane sugar or coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
Wet ingredients:
- 2 tbsp ground flaxseed + 6 tbsp water — mixed together and left to gel for 10 minutes (this is your flax egg)
- 80 g coconut oil, melted
- 200 ml plant-based milk (almond or oat work well)
- 1 tsp vanilla extract
- 100 g fresh pitted cherries, halved
To finish:
- 50 g vegan dark chocolate, melted
- 50 g fresh cherries, whole or halved
How to make it:
- Preheat your oven to 180 °C (350 °F) and line a cake tin with baking paper.
- Mix the ground flaxseed with water in a small bowl and set aside for 10 minutes to thicken.
- In a large bowl, whisk together all the dry ingredients.
- In a separate bowl, combine the wet ingredients: the flax egg, melted coconut oil, plant milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until smooth. Fold in the cherries.
- Transfer the batter to the prepared tin and bake for 40–45 minutes. Check for doneness with a skewer — it should come out clean.
- Once the cake has cooled completely, drizzle with melted dark chocolate and decorate with fresh cherries.
