cherry & almond cake
Updated: Sep 2, 2018
The only cake you'll ever need!
If there was a healthy scale for cake this one would be right at the top end, the healthy end that is. Its gluten and refined sugar free so really suitable for all and is basically just delicious. I often make this cake in a square tin and for more of an occasion a round one and dust with coconut flour to give it a fancy flourish.
200g pitted fresh cherries, (if out of season use frozen)
130g Buckwheat flour
160g Almond flour
½ tsp salt
2 tsp baking powder
1 tsp cinnamon
80g coconut sugar
80g almond butter
2 tbsp maple syrup
1 tsp vanilla paste
1 tsp almond extract
260 ml of any plant based milk (I use oat milk)
Preheat oven at 175 oC and line a 18cm cake tin with baking paper.
Firstly prepare the cherries. Wash and pitt them and put to one side.
Then combine all the dry ingredients in a large bowl and mix to break up any lumps.
In a small saucepan add all the remaining ingredients apart from the slivered almonds and warm slowly until they all come together.
Pour the wet ingredients into the dry and mix until combined then stir in the cherries. If you feel the mixture is to stiff then add a splash more oat milk and then pour into the prepared cake tin and bake for 55 minutes or until a skewer come out clean.
Eat, enjoy and spread the plant vibes.