Vegan Cherry Almond Cake

1 1/4 cup spelt flour

1 1/4 cup almond flour

1/4 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup coconut sugar

1/3 cup natural almond butter

2 tbsp maple syrup

1/2 tsp vanilla extract

1 cup oat or almond milk

1 cup frozen cherries, pitted plus extra

slivered almonds

coconut cream for whipping, optional

Preheat the oven to 320 °F.

Combine spelt flour, almond flour, salt, baking powder, cinnamon, and coconut sugar in a large bowl and stir to remove any clumps.

Add almond butter, maple syrup, oat milk and vanilla to a pot. Heat and stir to mix up everything. Alternatively, blend up the ingredients. Add the wet ingredients to the bowl with the dry. Stir until just combined. Lastly, fold in the cherries.
Transfer the dough to a 6-inch greased cake pan. Add a few cherries on top and press down slightly. Sprinkle slivered almonds on top and also press down slightly. Bake for 40-45 mins. Let cool completely.

Serve with whipped coconut cream and store leftovers in the fridge for up to 7 days.

V veg DF

Yield: 6 servings