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.
Cherry Almond Cake [Vegan]
Calories
425
Serves
6
Cooking Time
45
Ingredients
- 1 1/4 cup spelt flour
- 1 1/4 cup almond flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup coconut sugar
- 1/3 cup natural almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract (optional)
- 1 cup oat or almond milk
- 1 cup frozen cherries, pitted + extra
- Slivered almonds
Preparation
-
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.
Nutritional Information
Per Serving: Calories: 425 | Carbs: 53 g | Fat: 20 g | Protein: 11 g | Sodium: 193 mg | Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Comments