This showstopper is one to impress friends and family. My recipe is gluten, dairy and refined sugar free! I love the moistness of the cake combined with the creaming filling and sweet, juicy fruit. Delicious. Make sure you cook when cherries are in season.
Chocolate cherry cake
The cake: 2 cups almond flour
1 tsp baking powder
1 cup maple syrup
1 cup raw cacao powder ½ cup coconut oil, melted
½ coconut yoghurt
½ teaspoon of Himalayan pink salt
2 teaspoons of vanilla extract
4 eggs, whisked
The filling: 400g coconut yoghurt 200g jar of sugar free cherry jam The sauce: 50g raw cacao powder 6 tablespoons maple syrup 2 tablespoons coconut oil Dash of coconut milk The topping: Handful of fresh cherries Method Preheat oven to 180c, fan setting. In a large bowl, mix together the dry ingredients - mixing well to remove any lumps. Once combined, mix through the maple syrup, coconut oil and yoghurt, eggs and vanilla extract until a smooth batter forms. Pour equal amounts of the batter into three lined cake tins and bake each for 30-35 minutes.
Let cakes cool. Whisk the coconut yoghurt using an electric whisk for around 5–10 minutes.
Finally, make the chocolate sauce by placing all of the ingredients into a small pan over a low heat. Heat very slowly until the sauce becomes smooth, adding a dash of milk.
Once all of the cakes are cool, spread a layer of jam over one cake, then a layer of coconut yoghurt over the top, repeat and add the chocolate sauce on top and finish with fresh cherries.