Preheat oven to 325°F or 162°C.
In a mixing bowl, mix oil and jaggery or sugar.
¼ Cup Olive Oil, ¾ Cup Jaggery Powder
Add eggs, vanilla extract and beat well.
6 Eggs, 1½ tsp Vanilla Essence
Sieve together flour, baking powder, cocoa powder and salt.
½ Cup Coconut flour, ¼ Cup Cocoa Powder, 1 tsp Baking Powder, ¼ tsp Salt
Add flour and fold with egg mix.
Fold in half of chopped nuts and chopped cherries.
¼-½ Cup Finely Chopped Fresh pitted Cherries, ¼ Cup Finely Chopped Hazelnuts
Transfer the batter to 8" cake tin.
Top with roughly chopped cherries(optional).
Bake cake in preheated oven at 325°F for 40-50 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.