Description
Sweet cherries, nutty almonds and the caramel-flavored coconut sugar make this rich, vegan cherry-almond cake a delicious and healthier addition to your afternoon coffee break.
Ingredients
Scale
- 1 1/4 cup spelt flour (160 g)
- 1 1/4 cup almond flour (130 g)
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup coconut sugar (80 g)
- 1/3 cup natural almond butter (80 g)
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract ((optional))
- 1 cup oat or almond milk
- 1 cup frozen cherries, pitted + extra (100 g)
- slivered almonds
Instructions
- Preheat the oven to 320 °F (160 °C).
- Combine the first six ingredients in a large bowl and stir to remove any clumps.
- Transfer almond butter, maple syrup, oat milk and vanilla to a pot. Heat and stir to mix up everything. Alternatively, blend up the ingredients.
- Add the wet ingredients to the bowl and stir to combine (don’t overstir!). Lastly, fold in the cherries.
- Transfer the dough to a Ø 18 cm (7 inch) greased cake springform pan. Add a few cherries on top and press down slightly. Sprinkle slivered almonds on top and also press down slightly.
- Bake for 40-45 mins. Let cool completely.
- Serve with whipped coconut cream and store leftovers in the fridge for up to 7 days.
Notes
Instead of sprinkling powdered sugar on top, try sieved coconut flour! It’s much healthier, looks very similar and you won’t even taste it.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast, dessert, snack