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Cherry Almond Cake [vegan]
This vegan cherry almond cake is delicious and very moist.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 Tbsp ground chia seeds
- 125 g dairy free butter plus extra for greasing cake mould
- 225 g caster sugar
- 225 g self raising flour
- 225 g ground almonds
- 2 tsp vanilla extract
- 200 ml almond milk
- 450 g cherries pitted
- 2 handful flaked almonds
Instructions
- In a bowl mix the chia seeds with 12 Tbsp of water and leave for at least 10 mins until it resembles jelly.4 Tbsp ground chia seeds
- Pre-heat the oven to 180°C/350°F/Gas 4.
- Grease a 23cm / 9 inches non-stick springform cake pan with dairy-free butter. Line with greaseproof paper.
- In the bowl of a food mixer, whisk together the butter and sugar until creamy.125 g dairy free butter , 225 g caster sugar
- Add the flour, ground almonds, chia seed mixture, and almond milk alternating them so that you have a homogeneous mixture. Add vanilla. Do not overmix.225 g self raising flour , 225 g ground almonds, 200 ml almond milk, 2 tsp vanilla extract
- Switch off the food processor. Carefully mix cherries in the batter.450 g cherries
- Pour into the cake pan.
- Cook for 40-50 mins until slightly golden. An inserted cake skewer should come out clean.
- Just before serving dry roast the almond flakes in a pan. Scatter them over the cake.2 handful flaked almonds
- This cake is best eaten a day after it has been baked.
Nutrition
Serving: 1servingCalories: 552kcalCarbohydrates: 66gProtein: 11gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 138mgPotassium: 183mgFiber: 7gSugar: 36gVitamin A: 40IUVitamin C: 4mgCalcium: 142mgIron: 2mg