for 2 layers 8-10 inch

4 eggs 

½  cup palm sugar

½  cup ground almonds

½ cup cocoa

½ tsp salt

1 tsp baking powder

¼ cup neutral oil

a few drops of almond extract

a few drops of rose water

1 tsp vanilla extract

sour cherries, fresh or frozen


1 cup pitted sour cherries, fresh of frozen

1 cup coconut milk

4 tbs birch sugar (xylitol)

1 tbs agar agar

Easy chocolate cake. Soft and moist, full of chocolate and cherry aroma with hints of almond and rose. No gluten and no sugar. Just eggs, palm sugar, cocoa, almond meal and vanilla. To that I added sour cherries, a delicious marriage. Say no more..


Split the eggs. Whip the whites until stiff. Put it aside. Beat the egg yolks with the palm sugar, salt, vanilla, BP, extracts: vanilla, almond and rose water,  until pale and tripled it volume. Add to the yolks the ground almonds and  cocoa.  Mix thoroughly, scrapping down the batter from  the edges of the bowl. Add the oil and mix until combined. At the end add gently the whipped egg whites, in three parts. Put the batter into two buttered pans. Scatter  the cherries (pips removed) evenly on top of the batter. Bake in the preheated oven at 325 degrees F for about 15-20 minutes.

In the meantime cook the pitted cherries with sugar. With a hand held blender mix until homogenous, add coconut milk and agar agar, cook until heated thru. Put aside to cool.

Once tha cake has cooled down, spread a part of the colled cream on one layer to have the desired thickness and cover with the other cake layer. Adorn with cherries and cherry gelly cut into cubes.


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