Delicious vegan Cherry Cake
Ingredients
- 150-180 g (5.2-6.3 oz) cherries
- 130 g (4.5 oz) zucchini
- 1 organic lemon
- 250 g (2 cups) (spelt) flour
- 100 g (1/2 cup) coconut sugar (or cane sugar) + a bit more for dusting
- 1 tsp. cinnamon
- Optional: 1 small tsp. cardamom
- 1 tsp. baking powder
- 1 tsp. baking soda (or more baking powder)
- 100 ml (3.3 oz) coconut oil
- 3 tbsp. soy yoghurt
- 25 g (0.8 oz) flaked almonds
Instructions
- Preheat the oven to 180 °C/356 °F fan. Line a baking tin/baking dish with baking paper or alternatively grease it with margarine or (coconut) oil.
- Wash and stone the cherries. Wash and finely grate the zucchini. Wash the lemon with hot water and grate the zest of about one half of the lemon.
- Put flour, lemon zests, coconut sugar, 1 tsp. cinnamon, 1 small tsp. cardamom, baking powder and baking soda into a mixing bowl. Drizzle the baking soda with 1 tbsp lemon juice until it foams (so it gets activated). Quickly stir in the grated zucchini, coconut oil and 3 tbsp soy yoghurt (or any other plantbased yoghurt). I also cut four cherries into small pieces and fold them into the dough.
- Pour the dough into the mould, smooth it with a spoon and press the remaining pitted cherries halved into the dough. Sprinkle the dough with almond flakes and some coconut sugar.
- Bake the cake at 180 °C/356 °F fan for about 45-50 minutes.
- Let the cake cool down briefly, lift it out of the mould, cut it into pieces and enjoy this awesome summer taste.
Tried this recipe?Let us know how it was!