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]
- 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
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.
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.