So, it was my turn again to make a cake for ‘Cake Friday’ at work. Barely anyone actually bakes anything, but I still like the challenge.
The gluten-free/nut free person in the team had left the company, so I wasn’t so restricted if I wanted to be inclusive. However, it still had to cater to the vegetarians and vegans and with me being allergic to raw cherries, I wanted an opportunity to have something with cooked cherries.
So after scouring the internet, I stumbled across a recipe which was almost perfect, but I adapted it to suit me better.
When one of the vegans in your team takes two slices and says it’s the best thing they’ve had in a while, you know you’re on to a winner! Especially when it all disappears!
- 200g of self raising flour
- 150g of ground almonds
- 200g of sugar
- 1 tsp of baking powder
- 120ml of liquid coconut oil
- 300ml of soy milk
- 2 tsp of almond essence
- 1 tbsp of apple cider vinegar
- 2 punnets of ripe cherries – halved
- Icing sugar to sprinkle on top
- Flaked almonds to sprinkle on top
- Preheat the oven to 180C
- Line a 9 inch round springform tin with baking parchment
- Place all dry ingredients (flour, ground almonds, sugar, baking powder) in a mixing bowl and mix well
- Pour the wet ingredients (coconut oil, soy milk, almond essence, apple cider vinegar) into another bowl and mix well
- Gently pour in the liquid into the dry ingredients, bit by bit and stir to mix well
- Mix in your cherry halves, but be careful not to mix too much that the cherries bleed their juices too much
- Pour into your baking tin and bake for around 40 minutes – testing to see if a knife/skewer comes out clean. If not, put it back in the oven and cook for 5 minutes more.
- Once cooled and ready to serve, sprinkle some icing sugar and scatter some flaked almonds on the top
Voila! Really easy and simple vegan appropriate cake!