Chocolate cherry cake

Ingredients for 1 servings:

• 100 g liquid coconut oil
• 80 g coconut yoghurt (yoghurt alternative)
• 100 g almond sticks
• 100 g date sugar
• 100 g xylitol (sugar substitute)
• ½ tsp vanilla powder
• 1 pinch of salt
• 2 tbsp chia seeds
• 6 tbsp water
• 300 g spelt flour
• 2 tsp baking powder
• 220 ml oat milk (oat drink)
• 350 g sour cherries
• 70 g dark chocolate, vegan
• 60 g oat milk (oat drink)
• e.g. muesli (granola – crunchy muesli) for sprinkling
• Coconut oil for the mold

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

vegan

For the chia gel (the egg substitute), mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit for 5 minutes. Preheat the oven to 180°C (top/bottom heat). Brush a cake tin with a little coconut oil. In a bowl, combine the liquid coconut oil with the date sugar, sugar substitute, vanilla, and salt and mix briefly with a mixer. Add the chia gel and coconut yogurt and mix well. Mix the flour and baking powder and add alternately with the oat milk and mix in. Then add the almonds and sour cherries. Pour the mixture into the cake tin. Bake the cake at 180°C on the middle rack for about 40 minutes. Do the skewer test before removing from the oven. After baking, let the cake cool completely. For the glaze, heat the chocolate and oat milk in a water bath and mix until smooth. Spread the glaze evenly over the cake and garnish with granola.