"This Cherry Almond Cake with Chocolate Frosting is light, fluffy and so tender, packed with cherries and almonds and spread with a luscious protein yogurt mousse chocolate frosting. Fill with cherry jam and serve with more cherries for a showstopper small-batch cake."
Cherry Almond Cake with Chocolate Frosting (Vegan GF)
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A Note from Feedfeed
The delicate blend of cherries and almonds comes together in perfect harmony, providing a symphony of taste and texture. Crowned with a velvety chocolate frosting, this cake takes the meaning of "indulgence" to a whole new level, all while honoring your dietary choices. Whether it's a special occasion or just a day to treat yourself, this cake won't disappoint.
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- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 8-10 servings
Recipe Card
ingredients
Cakes
- 1/2 cup cherries (pitted weight)
- 3/4 cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1/4 cup smooth almond butter
- 1/3 cup coconut sugar
- 3 tablespoons thick coconut yogurt
- 2 tablespoons olive oil
- 1 1/4 cups and 1 teaspoon self-raising flour (or gluten-free)
- 1/4 cup vegan vanilla protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
ingredients
Frosting
- 1 cup thick coconut yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons vegan chocolate protein powder
- 1 tablespoon maple syrup
- 1-2 tablespoons cherry jam, for topping
- Fresh cherries, for topping
- Chopped chocolate, for topping
Method
Step 1
Preheat the oven to 350°F and line two 6-inch round tins with parchment paper.
Step 2
For the cherries: chop them in half or quarter and toss with 1 teaspoon flour. Leave to one side. Stir together the milk and apple cider vinegar and leave for 5 minutes to curdle.
Step 3
For the cakes: In a large mixing bowl add the almond butter, sugar, yogurt, olive oil, and milk mix. Whisk until smooth. Sift in the flour, protein powder, baking powder, and bicarbonate of soda and add the salt. Whisk to a thick, smooth batter. Fold in the cherries.
Step 4
Divide the batter equally between the two tins and smooth over the tops. Bake for 20-22 minutes, until an inserted skewer comes out clean.
Step 5
Rest in the pans for 10 minutes and then carefully remove from the tins to cool fully on a wire rack.
Step 6
For the frosting: whisk together the ingredients until smooth.
Step 7
Place one cake on a plate and spread over half the frosting. Make a small indent in the middle and fill with the jam. Top with the second cake and carefully spread over the rest of the frosting. Top with cherries and chocolate.
Step 8
Slice and serve straight away or keep in a sealed container in the fridge for 3-5 days. You can freeze the cakes before decorating them by wrapping them tightly and freezing for 1 month and allow them to defrost before frosting.