Chocolate Cherry Cake
Ingredients
- Cake
- 3 cups white spelt flour
- 1 1/2 cups organic dutch
- cocoa powder
- 1 tbls baking powder, low allergy
- Pinch salt
- 1 cup almond or hazelnut meal
- 1 1/2 cups real maple syrup
- 1 cup safflower oil
- 1 cup organic coconut milk
- 1 cup Bonsoy (soy milk)
- 1 orange, the zest and juice
- Topping
- 2 cups fresh cherries
- 1/2 cup apple juice, sugar free
- 1 tbls agar agar
- Handful of fresh cherries to serve
Method
- Cake
- Sift flour, cocoa, baking powder and salt together.
- Now add the almond meal and stir to combine.
- In a separate bowl, whisk together the rest of the cake ingredients.
- Add this to the dry ingredients and whisk to combine.
- Pour mixture into lined and greased spring form cake tin and bake for about 40 minutes at 180°C or until cooked when tested with a skewer.
- Allow to cool slightly before adding topping. Don’t remove from the tin.
- Topping
- Remove stones from cherries and place in a saucepan with the apple juice.
- Simmer for about 5 minutes. Be careful not to let the cherries go mushy.
- Dissolve agar agar in a little water or juice and add to the cherries.
- Stir for a minute until thickened.
- Squash with a folk or process half the mixture until smooth. Cool.
- To assemble Pour topping over cooled cake and refrigerate until fruit is set.
- Take out of tin and serve with fresh cherries.