This gluten-free cherry cake recipe is a summery take on my amazingly moist apple raisin one, which in my humble opinion is the best processed sugar-free coffee cake recipe I’ve tried. The cherry, almond extract combo is a great one, but if you don’t have any on hand, you can use blueberries or raspberries and the result is equally good. I usually make this as a 4pm snack, but the leftovers are always eaten the next day for breakfast…
Ingredients
- 3 eggs
- 2/3 cup (100 g) of coconut sugar
- 3/4 (75 g) cup oat flour (I grind gluten free oats in my Vitamix blender)
- 1/4 (25 g) cup almond flour
- 1 tbsp baking powder
- 1 cup fresh or frozen pitted cherries (blueberries and raspberries also work well)
- 1 tsp almond extract
- 1/2 cup (150 g) butter, melted
Instructions
- Preheat oven to 175 C
- Line a bread pan with parchment paper
- In a bowl, whisk the eggs, mix in the coconut sugar and then the almond extract
- In a separate bowl, combine the flours and baking powder
- Pour the dry mixture into the egg-sugar bowl and combine well. Mix in the melted butter. Then add half the cherries, combining gently. Reserve the rest of the cherries in a separate bowl.
- Pour the batter into the pan and place in the oven. Once it has baked for 5-10 minutes, scatter the remaining cherries on top and put the cake back in the oven for another 25-30 minutes. Because the batter thickens as it bakes, adding the cherries 5-10 minutes in will allow them to sink halfway through the loaf rather than to the bottom, which will make for a “prettier” cake. Remove from the oven and let cool before slicing and serving.
