{"id":904,"date":"2018-05-12T20:12:54","date_gmt":"2018-05-12T20:12:54","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=904"},"modified":"2019-11-18T18:39:33","modified_gmt":"2019-11-18T18:39:33","slug":"vegan-cherry-almond-cake","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-cherry-almond-cake\/","title":{"rendered":"Vegan Cherry-Almond Cake"},"content":{"rendered":"
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.<\/em><\/p>\n Tomorrow is Mother's Day and I know, I am a bit late posting this cake recipe. But luckily there are more reasons and opportunities to enjoy a slice of cake, like a kaffeeklatsch with friends and family, a picnic in nature or simply as an afternoon snack. And when I look at the ingredients again, I can say there is definitely no shame in having a slice for breakfast.\u00a0<\/p>\n When I bake something, I always try to keep it as healthy as possible. Sometimes, however, I tend to \"over-healthy-fy\" things and the result is everything but edible.<\/p>\n So this cake is not gluten-free. I decided to go with spelt flour<\/strong>, instead. I think it's a better alternative to white wheat flour. And since we are making cherry-almond<\/em> cake, let's also add some almond flour<\/strong>. You can also try using ground almonds.<\/p>\n If you checked out my banana bread<\/a> or my zucchini bread<\/a>, you may have noticed that I like to bake oil-free<\/strong>. So, of course, this recipe is oil-free as well. Instead, I added almond butter<\/strong>, which adds more healthy fats and almond flavor to this cake.<\/p>\n Let's get to the sweetening-part. And, as you might expect, we are not using processed white sugar. We are using coconut sugar<\/strong>! I just love the caramel-flavor of coconut sugar. It certainly won't work with every recipe, but in this cherry-almond cake it fits perfectly. I know, coconut sugar is not the cheapest product, so go with raw cane sugar, if you are watching your budget.<\/p>\n Last but certainly not least: Che-Che-Che-Cherries<\/strong>! As cherries are not in season yet, you can opt for frozen cherries, like I did. The advantage: They are already pitted!\u00a0Now let's put the cake into the oven, bake it, slice it and serve it with a dollop of whipped coconut cream. Enjoy!<\/p>\n If you give this recipe a try, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>.<\/p>\n<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n