Cherries From Heaven | Vlog + Recipe | Veggie Magnifique

{ Vlog } Cherries From Heaven | Cherry Upside-Down Cake



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According to Indian folklore, a family that has a cherry tree in their garden will never lack anything.

That’s some wisdom I can get behind, because we are blessed with not one, but three cherry trees on our land in the south of France. What’s more, one of them has just treated us to a shower of juicy, ruby-red fruit.

Other than eating fresh cherries by the handful, straight off the branch, we’ve been busily making cherry compote, cherry jam, canned cherries, and cherry upside-down cake. These kinds of activities, what the Americans so delightfully call homesteading, fill me with satisfaction. It’s all aprons and family warmth, a slow life well lived, and memories of one’s own simple childhood pleasures rushing back.


Talking of Satisfaction

As I write this, a huge, graceful butterfly has just flapped right past my nose. The leaves of the majestic linden tree are rustling in the summer breeze. I can hear cicadas in the cypress tree, can see the beautiful pale green fronds of the walnut tree swaying this way and that. A slow-cooked dish of veggies is waiting for us in the oven, with homegrown cherry compote for pudding. My baby is napping in the shuttered interior, safely tucked away from the intense June sun. I’m sitting on a warm stone bench, enjoying the heat on my back, bare feet resting in the cool grass.

Suffice to say, the joy-o-meter is currently off the scale.


VLOG: Cherries From Heaven

What utter joy to share this bounty with my giggly little boy.

I hope you enjoy his first ever piece of ‘music’ at the end of the video.

{Nos amis francophones, cliquez sur le petit CC à droite pour les sous-titres.}


Recipe: Cherry & Walnut Upside-Down Cake

cake cherries walnut easy vegan

Cherry & Walnut Upside-Down Cake

This divine vegan, low-sugar recipe is from the blog The Full Helping

Prep time


Cook time


Total time


  • 2 cups pitted and chopped cherries
  • 1/2 cup chopped walnuts
  • 1 3/4 cup spelt flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup maple syrup
  • 1/2 cup water
  • 1/4 cup oil
  1. Pre-heat oven to 180 degrees Celsius/350F.
  2. Place the roughly chopped cherries and walnuts in the bottom of a cake tin.
  3. Mix the dry ingredients together, and then add in the wet. Mix to a smooth batter.
  4. Pour the batter over the cherries and walnuts.
  5. Bung it in the oven for 40mins, or until the top is firm and a fork comes out clean.
  6. Leave to cool, then enjoy, decorated with a couple of juicy cherries (that won’t last long if you’ve got a baby like mine around).
Notes & Tips
  • Here’s the link to the original recipe on The Full Helping.
  • The second time I made this cake (yes, it was that good!), I used 1/2 cup brown sugar in place of the maple syrup, and added just enough oat milk to make the batter liquid. This version actually turned out remarkably similar to a clafoutis – so if you’re into that (and who isn’t?) then do trial this altered version!
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Are you enjoying cherry season right now? What are your favourite cherry recipes? Let us know in the comments below, we’ve got a couple of ’em to use up! 😉


Cherried-out love from the South of France,

p.s. Have you listened to our podcast interview on Vegan Epicure Travel yet? We’re talking vegan cake… for a change. 🍰

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