Vegan Cherry Cake – The Famous German 'Three Investigators' Recipe

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If there is one German cake that carries both childhood nostalgia and pure indulgence, it is the Cherry Cake. This is the legendary cake from the beloved 'Three Investigators' book series — the one that generations of German children dreamed about while reading. And now it is completely vegan, incredibly easy, and ready to become your new favourite bake.

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🏛️ The History and Origin of the Cherry Cake

The cherry cake holds a very special place in German culinary culture. For generations of German children, it was the cake that appeared in the legendary 'Die drei Fragezeichen' (The Three Investigators) book series — described in such mouthwatering detail that readers could practically smell it through the pages. It became the most famous cake in German children's literature and a nostalgic symbol of carefree summer afternoons.

• Literary fame: The cherry cake from 'The Three Investigators' became so iconic that fans have been recreating it for decades.

• German baking tradition: Cherry cake (Kirschkuchen) is a beloved staple of German Kaffee und Kuchen culture — the afternoon tradition of coffee and cake.

• Vegan twist: This version keeps all the nostalgic flavour while being completely plant-based — no eggs, no butter, no dairy.

  
  

Watch the Full Recipe Video

Watch how this legendary vegan German Cherry Cake comes together step by step — light, fluffy, and bursting with juicy cherries. Follow along in real time!

https://youtube.com/shorts/p5Es8Wu0_kk

Ingredients and Preparation Tips

This vegan cherry cake uses simple, accessible ingredients while delivering a beautiful, moist result every time. Here is everything you need:

• 300g all-purpose flour

• 200g sugar

• 1 packet vanilla sugar (8g)

• 1 packet baking powder (15g)

• 250ml plant-based milk (oat or soy milk work best)

• 100ml neutral vegetable oil

• 1 tbsp apple cider vinegar

• 1 jar sour cherries (720g, drained) or fresh cherries

• Powdered sugar for dusting

Preparation Tips

• Do not skip the apple cider vinegar — it reacts with the baking powder to create a lighter, fluffier texture without eggs.

• Drain the sour cherries very well before using — excess liquid will make the batter too wet and the cake soggy.

• Let the cake cool completely before dusting with powdered sugar — dusting too early causes the sugar to melt and disappear.

• Oat milk gives the best flavour in this recipe, though any plant-based milk works.

• If using fresh cherries, pit them first and toss lightly in 1 tbsp flour before folding in — this prevents them sinking to the bottom.

Step-by-Step Vegan Cherry Cake Recipe

1. Preheat your oven to 180°C (fan: 160°C). Grease and lightly flour a 26cm round springform tin.

2. In a large bowl, mix flour, sugar, vanilla sugar, and baking powder together.

3. In a separate bowl, whisk together plant-based milk, vegetable oil, and apple cider vinegar.

4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms — do not overmix.

5. Drain the sour cherries thoroughly and gently fold two-thirds of them into the batter.

6. Pour the batter into the prepared tin and spread evenly. Distribute the remaining cherries over the top.

7. Bake in the preheated oven for 40-45 minutes until a skewer inserted in the centre comes out clean.

8. Let the cake cool in the tin for 15 minutes, then release and cool completely on a wire rack.

9. Dust generously with powdered sugar before serving.

🪴 Health Benefits of Vegan Cherry Cake

This plant-based version brings some genuine nutritional advantages over the classic:

• 100% vegan: No eggs, no butter, no dairy — suitable for vegans and those with lactose intolerance.

• Cherries: Rich in antioxidants, vitamin C, and natural anti-inflammatory compounds. Sour cherries are particularly high in melatonin, supporting healthy sleep.

• Plant-based milk: Oat milk is naturally high in beta-glucan fibre, supporting heart health.

• Less saturated fat: Vegetable oil instead of butter significantly reduces the saturated fat content.

• Lighter digestion: Many people find plant-based cakes easier to digest than traditional egg-and-butter versions.

⭐ Why This Recipe Stands Out

What makes this vegan cherry cake truly special is how perfectly it recreates the nostalgic taste of the original German classic — without any animal products. The apple cider vinegar trick gives it the same light, springy texture you would expect from an egg-based cake. The sour cherries provide the perfect balance of sweetness and tang. And the simple dusting of powdered sugar on top gives it that classic, timeless appearance that makes it look like it came straight from a German bakery.

Try it alongside our Falooda, for a beautiful Indo-German dessert spread, or pair it with our Chai Tiramisu Dessert for a complete afternoon coffee table. You might also love our Coconut Barfi.

💡 Pro Tip for the Fluffiest Vegan Cherry Cake:

The secret to a light, airy texture in a vegan cake is the reaction between the apple cider vinegar and the baking powder — so never add these separately to the dry mix first. Always whisk the vinegar into the wet ingredients, then combine immediately with the dry ingredients and get the batter into the oven quickly. The faster you bake after mixing, the better the rise. This is the same principle as a classic buttermilk cake — the acid activates the leavening and creates hundreds of tiny air bubbles that make every bite perfectly light.

1. Can I use fresh cherries instead of jarred sour cherries?

Yes! Fresh cherries work beautifully — just pit them first and toss lightly in a tablespoon of flour before folding into the batter. This helps prevent them sinking to the bottom during baking. You can also use frozen cherries, defrosted and thoroughly drained.

2. Which plant-based milk works best?

Oat milk gives the closest flavour to traditional cow's milk in baked goods and is my top recommendation. Soy milk also works very well. Almond milk and rice milk can be used but may give a slightly thinner batter.

3. Can I make this as a tray bake instead of a round cake?

Absolutely! Use a standard rectangular baking tray (approx. 30x20cm) and reduce the baking time to 30-35 minutes. This is great for serving at larger gatherings.

4. How should I store the cherry cake?

Store at room temperature, covered, for up to 2 days. For longer storage, refrigerate for up to 5 days. The cake can also be frozen in slices for up to 2 months — defrost at room temperature and dust with fresh powdered sugar before serving.

5. Can I reduce the sugar in this recipe?

Yes — you can reduce the sugar by up to 50g without significantly affecting the texture. The cherries provide natural sweetness, especially if you use sweet cherries instead of sour ones.

Warmly, Your Andrea from CoffeeMilk Family 🫶