Chocolate Cherry and Hazelnuts Cake (with Coconut Flour)
Gluten-free cake made with Coconut flour topped with fresh cherries and Hazelnuts, made with Coconut Flour. Vegan and Gluten-free, without any synthetic sugar..
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- ¾ Cup Coconut flour
- 2 tbsp Cocoa Powder
- 1/2 Cup Coconut Sugar any natural sweetener
- 2 Eggs
- ¼ Cup Olive Oil or Coconut Oil
- ¼ Cup Finely Chopped Hazelnuts
- Finely Chopped Fresh Cherries
- ½ tsp Baking Powder
- 2 tbsp Cornstarch
Preheat oven to 325°F or 162°C.
Sieve together flour, baking powder, cornstarch, cocoa powder and salt.
In a mixing bowl, mix oil and sugar.
Add egg and extract and beat well.
Add flour mix and fold flour with egg mix.
Fold in half of chopped nuts.
Transfer the batter to 6" cake tin.
Top with roughly chopped cherries.
Bake cake in preheated oven at 325°F for 25 minutes.
Cake is baked when it starts leaving the sides . Do the toothpick test to check the doneness.
Take out of the pan very carefully.
Cut once it cools completely.
For Egg-free or Vegan version
Prepare buttermilk with 1/2 Cup any plant based milk and 1 tsp of apple cider vinegar.
Add to flour first and then add buttermilk and fold the batter,
You can use walnuts instead of Hazelnuts.
To avoid the fresh cake from crumbling or breaking, it will be better if you can bale it in an spring tin pan that is used for baking cheesecakes.
If using regular cake tins, line the pan with parchment paper and take out baked cake very carefully.