I don’t know if this is a part of nesting, or if this is part of a pregnancy craving I am
experiencing in the last days of my pregnancy, but lately I have been baking on a daily
basis. I wanted to bake something to go with my breakfast tea, so one week I created this
batter recipe and topped it with peaches (let me tell you it was amazing). This time around
I added cherries that were lonely in my pantry. I don’t know which was better, but I do
know this quick and easy recipe is a keeper!
Yield: 8-10 servings
Ingredients:
1/4c unsweetened Desiccated Coconut
3/4c Almond Meal/flour
1/2c white flour or can substitute with ground steel cut oats
1 tsp Heilala ground vanilla powder or vanilla extract
2 eggs
1/2c coconut oil, melted
3/4c pure grade A Maple Syrup
2 tbsp lemon juice
1 tsp baking soda
1 – 24.7oz jar of Dark Morello Cherries (I bought mine at Trader Joes)
2 tbsp 10x Confectioners Sugar – Garnish
1 Baking Dish sprayed with non stick baking spray
Directions:
* Preheat oven to 350*F
1. In a large bowl, combine coconut, almond meal, white flour and vanilla.
2. In a smaller bowl whisk together eggs, coconut oil, and maple syrup.
3. Pour the egg and oil mixture into the flour mixture and mix until well combined.
4. In a small bowl, combine lemon juice with baking soda. Watch out because it
will fizz! Mix until soda dissolves, and pour the fizzy mixture into the batter and
mix until combined.
By combining the lemon juice with the baking soda, you remove the soda taste
from the cake, but still give the cake the benefits of adding baking soda).
5. Pour the batter into your baking dish and top with dark morello cherries. Bake
for 35-45 minutes or until toothpick comes out clean. Baking time will depend on
the size of your baking dish. (*Note: I use an 11.5″anthropologie pie dish)
6. Once toothpick comes out clean, remove from oven and allow to cool 15-20
minutes. Garnish with a dusting of confectioners sugar and enjoy with a cup of
afternoon tea!
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#eatcleanwithvictoriaXo,
Victoria