Almond Cherry Vegan Cake is easy to make and is a healthy alternative for dessert, breakfast or a snack. Prep time is about 15 minutes, bake for 35 minutes and check if batter is cooked.
Almond Cherry Vegan Cake Ingredients
Ingredients:
175 Grams Organic Almond Flour
115 Grams Organic Spelt Flour
115 Grams Organic Unbleached Flour
200 Grams Organic Coconut Sugar
¼ tsp salt
3 ½ tsp baking powder
140 ml (½ cup + 4 tsp) Olive Oil
350 ml (1 + ⅓ cups + 2 Tbsp) Unsweetened Almond Milk
1 tsp Vanilla Extract
1 Tbsp Organic Apple Cider Vinegar (or lemon juice)
250 g (9 oz) Pitted Cherries (frozen or fresh)
Instructions
Heat your oven to 180°C/160°C fan/350°F/gas. Grease a 23 x 33 cm / 9 x 13 inch rectangular cake tin and line it with baking parchment.
Place the all your dry ingredients in a large mixing bowl: flour, ground almonds, coconut sugar, baking powder and salt in a large bowl and stir with a whisk until well combined.
Add the oil, milk, vanilla extract and vinegar and whisk until no dry lumps remain. Mix the wet ingredients thoroughly till the batter is ready.
Pour the batter into the prepared tin and spread it level. Scatter over the cherries and flaked almonds.
Bake the cake for about 35 minutes until pale golden and a skewer inserted into the center comes out clean.
Leave the cake to cool completely in the tin before slicing it.
Feel free to swap the cherries for other fruit such as blueberries, blackberries or strawberries. Patricia sets the berries out to thaw for at least 2 hours before baking her cakes so the cake is more solid. Best eaten on the day it is baked. If you have any leftover cake, keep in an airtight container for up to three days. If it is hot, put the cake in the fridge.
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