July 30, 2020 | Bakery
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Home is where the cake is. (Anonym)
Time for cherries.
Because of this I have a recipe for a cherry cake for you. Tasty, fruity, easy, … Great for hot summer days.
Ingredients for 1 baking pan (approx. 30x25 cm):
|200 g||buckwheat flour|
|50 g||oat flour|
|50 g||ground almonds|
|80-100 g||coconut blossom sugar|
|2 tablespoons||coconut flakes|
|1 packet||aluminium-free baking powder|
|250 ml||oat drink|
|90 ml||rapeseed oil or coconut oil (liquid)|
|baking pan (approx. 30x25 cm)|
Prep time: 10-15 minutes
Bake time: 40-45 minutes
- Preheat the oven to 180 °C (top and bottom heat).
- Combine the buckwheat flour, oat flour, ground almonds, coconut blossom sugar, coconut flakes and aluminium-free baking powder.
- Add the oat milk and the rapeseed oil and mix all ingredients with a mixer or a food processor.
- In the meantime, wash the cherries, halve them and remove the kernels.
- Line a baking pan with baking paper, add the batter and place the cherries on top of the batter.
- Bake for 40-45 minutes.
- Let the cake cool down and sprinkle for example with powdered birch sugar.
Tips (to exchange) and tricks:
- The cake is ideal to freeze and enjoy at a later date.
- Use rice or spelt milk instead of oat milk. Coconut milk or almond milk are suitable, too.
- Exchange cherries for apricots, plums or peaches.
- Use ground almonds instead of ground hazelnuts.
- Exchange buckwheat flour for wholemeal spelt flour.
- We like to eat the cake for lunch. Then I serve the cake with soup. Our favourites: a creamy soup with sweet potatoes or peas. Yummy…
This recipe is…
- … suitable for freezing.
- … perfect to go.
- … changeable.
- … vegetarian and vegan.
- … quick & easy to make.
- … homemade.
- … suitable for breakfast, lunch and/or dinner.