Dessertsdeliciouslyella
Cosy Cherry & Almond Cake
This cosy cherry and almond cake is full of plant-based goodness like antioxidant rich black cherries, fibre-filled bananas and nutty spelt flour. It’s sweetened with mashed bananas instead of refined sugar – but we promise you won’t taste them! A feel-good bake you’ll want to make time and time again.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 160°C / 140°C fan / 320°F. Line a 20cm / 8” round cake tin with baking parchment.
2
In a bowl, toss the cherries with the lemon zest and lemon juice. Set aside to macerate.
3
Sift the flour into a large bowl, then stir in the coconut sugar, bicarbonate of soda and salt.
coconut sugar7.1 ozbicarbonate of soda0.5 teaspoon
4
In a separate bowl, whisk together the mashed bananas, soya milk and olive oil until smooth. Pour into the bowl of dry ingredients and fold together until just combined. Gently stir in half the cherries.
soya milk4 tablespoonsolive oil4 tablespoons
5
Spoon the batter into the cake tin and smooth the top. Scatter over the remaining cherries and flaked almonds. Bake for 60—⏱️ 70 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for ⏱️ 15 minutes, then transfer to a wire rack to cool completely.
flaked almonds1 oz
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