This cake makes the perfect healthy dessert – or breakfast! It’s gluten free and loaded with nutrients while still tasting decadent yet not overly sweet. It’s crispy on the outside while gooey and delicious in the center.
⌁1/2 cup coconut flour
⌁1 scoop vegan vanilla protein (vega)
⌁1/2 cup almond flour
⌁1.5 tsp baking powder
⌁1tbsp egg replacer powder
⌁4tbsp cacao powder
⌁2 tbsp vegan chocolate spread
⌁1 pinch of salt
⌁1/4 tsp cinnamon
⌁1/4 cup miel de palma or maple syrup
⌁1 1/2 cup soy milk
⌁1 cup frozen cherries
⌁3/4 cups frozen cherries
In a bowl, combine all the ingredients except for the sweetener, the cherries and the soy milk and combine. Then add the sweetener and the soy milk and mix well. Lastly add the frozen cherries and mix. Pour into a greased baking tin.
Bake at 200C with fan for 40-45mins or until an instered toothpick comes out clean.
While it cooks prepare the topping. Combine the cherries with the sugar and water in a pan and cook while mashing until the mixture thickens and the cherries are no longer whole.
Let cool completely and remove it from the tin. Top with the cherry topping and enjoy! ❤️
Cake without topping:200 kcal per serving / makes 4 servings – 10g plant based protein per serving.