Chocolate cherry cake with crumbles

Ingredients for 1 servings:

• 300 g wheat flour
• 20 g cream of tartar baking powder
• 40 g cocoa powder
• 200 g raw cane sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 150 g margarine
• 250 ml oat milk (oat drink)
• 1 jar morello cherries
• 75 g wheat flour
• 35 g sugar
• 35 g cashews or almonds, ground
• 60 g margarine, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

A light and fluffy batter with crispy crumbles – vegan and soy-free

Briefly drain the morello cherries in a sieve and then spread them out on kitchen paper and continue draining. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Briefly mix the crumble ingredients until crumbly. It’s okay if the margarine makes them greasier and lumpier. Simply crumble them onto the cake at the end of the baking process; they’ll be perfect after baking. Mix the flour, cream of tartar, cocoa powder, salt, cane sugar, and vanilla sugar together in a mixing bowl. Add the margarine and mix briefly with a hand mixer. Gradually stir in the oat milk and mix until smooth. Spread the stiff batter into the prepared springform pan and top with the morello cherries. Now spread the crumble over the cake. Bake in a preheated oven at 180°C (top/bottom heat: 160°C) for about 70 minutes. Do the toothpick test; it should come out dry and without any batter, then the cake is baked through. It’s so delicious that it can be eaten even lukewarm.