A very good friend of mine makes this recipe each time my son goes over to her house as she knows that my son loves it and he can eat it as it is a gluten- and dairy-free cake. Her recipe is great and I made my own version with the ingredients that I have in my kitchen.
A while ago, I received two jars of sour cherries (that I froze) from a friend who is very lucky to have a sour cherry tree in her backyard. Now I am lucky too, not only because I know her and she is a great friend, but also because she shares with me her sour cherries.
This cake is rich in:
- Proteins and healthy fats from eggs
- Healthy fats from coconut oil
- Biotin, vitamin E, manganese, copper from almond flour
- Vitamins A and C, and fiber from sour cherries
- 6 eggs, beaten
- 100 ml coconut oil, melted over low heat
- 100 ml mineral water
- 2 teaspoons vanilla extract
- 3 cups almond flour
- 1 cup coconut palm sugar
- 1 tablespoon baking powder
- 2 ½ cups sour cherries, pitted (see note)
- Preheat oven to 350 F.
- Mix all the wet ingredients (eggs, oil, mineral water, vanilla extract) in a big bowl.
- Mix the dry ingredients (almond flour, coconut palm sugar, baking powder) in another bowl.
- Slowly pour the wet ingredients over the dry ingredients while mixing gently. Mix in the sour cherries.
- Pour the batter into 11x15” greased dish and pop it in the oven for 30-35 minutes until the cake is lightly browned on top.
Source of nutritional information: