Dark Chocolate Cherry Almond Cake
Ultra SOFT and moist Cherry Almond Cake with dark chocolate chunks! It has a melting texture thanks to sour cream and coconut oil and I promise this flavour combination will WOW you!
Ingredients
- 1 ½ cups 215g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 150g granulated sugar
- 7 tablespoon 100g virgin coconut oil melted
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- ½ cup 120ml sour cream
- ¼ cup 60ml milk
- 1 cup 130g fresh or frozen whole sweet cherries halved
- ½ cup dark chocolate chips
- ⅓ cup flaked almonds for topping
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch round springform baking pan with parchment paper.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Add the sugar and whisk to blend evenly to remove any lumps.
- Add melted coconut oil (or butter or sunflower oil), sour cream, milk, egg and extracts and whisk to blend until it just comes together. Then, switch to a spatula to continue mixing just so there are no lumps. The batter will be very thick.
- Fold in cherries and chocolate gently. Use an offset spatula to spread it out evenly into the pan. Sprinkle almonds over the batter.
- Bake for 35-45 minutes until a skewer comes out clean. It will need longer if you use frozen cherries.
