Chocolate Cherry Cake



  • 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


  1. Cake
    1. Sift flour, cocoa, baking powder and salt together.
    2. Now add the almond meal and stir to combine.
    3. In a separate bowl, whisk together the rest of the cake ingredients.
    4. Add this to the dry ingredients and whisk to combine.
    5. 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.
    6. Allow to cool slightly before adding topping. Don’t remove from the tin.
  2. Topping
    1. Remove stones from cherries and place in a saucepan with the apple juice.
    2. Simmer for about 5 minutes. Be careful not to let the cherries go mushy.
    3. Dissolve agar agar in a little water or juice and add to the cherries.
    4. Stir for a minute until thickened.
    5. Squash with a folk or process half the mixture until smooth. Cool.
    6. To assemble Pour topping over cooled cake and refrigerate until fruit is set.
    7. Take out of tin and serve with fresh cherries.