Cherry cake
Cherry cake combines the sweetness of fresh cherries with a gluten-free coconut flour base, sweetened naturally with dates. This moist dessert is easy to prepare and perfect for any occasion.
Cook time 30 min
Prep time 15 min
Ingredients:
1/4 cup coconut flour1.33 cup cherries
8 eggs
15 dates
1 tsp baking soda
1/2 tsp vinegar
1/2 tsp vanilla extract
4 tbsp powdered sugar
Cherry cake is a delightful dessert that perfectly balances the natural sweetness of cherries with the rich flavors of coconut and dates. This recipe uses coconut flour as a gluten-free base, making it a suitable option for those with dietary restrictions. Follow this guide to create a moist and flavorful cake that will impress your family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Pit the cherries if you haven't done so already and set them aside.
- Pit the dates and roughly chop them.
In a blender or food processor, combine the eggs, dates, and vanilla extract. Blend until you achieve a smooth consistency.
In a separate mixing bowl, sift together the coconut flour and baking soda. This helps to ensure even distribution of the baking soda and to eliminate any lumps in the coconut flour.
Gradually add the wet mixture to the bowl with the dry ingredients. Stir well to combine, ensuring there are no lumps.
Stir in the vinegar to the batter. The vinegar will react with the baking soda and help the cake rise.
Gently fold the cherries into the batter, ensuring they are evenly distributed.
Stir in the powdered sugar to the batter, making sure it is well incorporated.
Pour the batter into the prepared cake pan. Tap the pan on the countertop a few times to remove any air bubbles and ensure the batter is evenly distributed.
Place the cake pan in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Different ovens may vary, so start checking for doneness at the 30-minute mark.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, slice and serve your delicious cherry cake. It's perfect on its own, or you can top it with a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
Once your cherry cake is baked to perfection, you'll have a moist, delicious, and visually stunning dessert. The combination of cherries and dates provides a natural sweetness, while the coconut flour adds a unique texture. Whether you're serving this cake for a special occasion or as a simple family treat, it's sure to be a hit. Enjoy your baking!
Cherry cake FAQ:
Bake the Cherry Cake at 350°F (175°C) for about 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Start checking around the 30-minute mark as oven temperatures can vary.
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, and the top should be lightly golden.
Coconut flour has unique properties and is very absorbent, so it’s not a straightforward substitute. If you must, consider using almond flour or a gluten-free blend, but you may need to adjust the liquid proportions.
Store any leftover Cherry Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
This Cherry Cake is already dairy-free since it uses coconut flour and eggs. Make sure any toppings you choose, like whipped cream, are also dairy-free.
Tips:
- Prepping the cherries: Ensure the cherries are pitted and halved before mixing them into the batter. This makes for easier incorporation and a more even distribution of fruit throughout the cake.
- Beating the eggs: For a fluffier cake, beat the eggs until they are light and frothy before combining them with the other ingredients. This helps in creating a lighter texture.
- Soaking the dates: If your dates are a bit dry, soak them in warm water for about 10 minutes before blending. This will make them softer and easier to incorporate into the batter.
- Mixing the dry ingredients: Sift the coconut flour and baking soda together before adding them to the wet ingredients to avoid lumps and ensure even mixing.
- Using vinegar: The vinegar helps the baking soda to react, leading to better leavening. Make sure to mix them just before baking to get the maximum rise.
- Baking time: Check the cake 5 minutes before the recommended baking time to avoid overbaking. Insert a toothpick in the center; if it comes out clean, the cake is done.
- Cooling the cake: Allow the cake to cool completely on a wire rack before slicing. This helps the cake to set properly and makes it easier to cut.
- Serving suggestions: Dust the cake with powdered sugar before serving for a beautiful presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the flavor.
Nutrition per serving
10 ServingsCalories 190kcal
Protein 6g
Carbohydrates 36g
Fiber 3.66g
Sugar 30g
Fat 4.27g
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