gluten-free chocolate cherry cake

Let’s cook, mix, bake, and create new compositions and veggie-fruity flavors! Let summer temperatures, longer and warmer evenings motivate us to hang out more often with our families and friends. Would you like to treat your loved ones to something really special, but you can’t come up with an idea for a true palate pleaser? Obviously we’ll whip up something healthy and gluten-free – there are no two ways about it :).

Hmm, maybe a cake? Well, it won’t exactly be low-fat or low-cal, but… Yes, a cake can also be made of healthy ingredients, and it’s absolutely fine that it’s not your birthday today – this cake “adapts itself” to every situation and I promise it to you that it will disappear from the plates in no time.

I’ve written about how many health goodies there is to be found in cherries here.

Chocolate cherry cake

Preperation:

Mix together pitted cherries, 1 tablespoon of coconut sugar, and 1 tablespoon of brandy. Set this sort of a marinade aside for an hour.

In the meantime, mix together the flour, cocoa, baking powder, baking soda, and salt. Next, in a separate bowl, beat the coconut oil and sugar together. Add eggs and whisk up until they reach a pale yellow color. Then, add vanilla and mix thoroughly.

At this point, add ⅓ of the previously prepared flour mixture and mix together. Afterwards, add ½ of coconut milk (we’re interested in the thick part – put it in the fridge beforehand), give it a good stir, and add another part (use another ⅓) of the flour mixture, and again mix well until all the products are combined. Next, melt the chocolate, pour it into our main bowl and give it a nice stir. Then, add what’s left of the coconut milk/plant cream along with the third and last part of the flour mixture. Mix it all together thoroughly.

Preheat the oven to 180 degrees, and during this time line the cake tin (22 cm in diameter) with baking paper – make sure the paper drapes over the edges of the tin so that nothing spills out from it. This will also make it easier to take the cake out of the tin.

Put the “marinated” cherries in the cake tin, and spread the pastry to cover the cherries evenly.

Bake at 180 degrees for about 50-55 minutes.

Bon appétit 🙂