Cherry chocolate cake (vegan)
- 2 cups spelt flour (or wholewheat)
- ¾ cup coconut sugar
- 3 tbsp raw cacao
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- ½ cup coconut oil, melted
- ⅓ cup oat milk (or other)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 cups cherries, remove the pits
- Note: 1 cup = 250 ml
- Preheat oven to 180 C / 356 F. Line the spring form cake pan (24 cm / 9.4 inch) with baking paper.
- In a mixing bowl stir together flour, sugar, cacao, baking powder, baking soda and salt.
- In another bowl whisk melted coconut oil, oat milk, vanilla and lemon juice.
- Add wet ingredients into dry ones and stir well.
- Pour the batter into prepared baking pan.
- Arrange cherries on top of the batter.
- Bake for about 35 min or until tester comes out mostly clean.
- Leave to cool before removing from the baking pan. Serve at room temperature, enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2018/05/cherry-chocolate-cake-vegan/
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