Gluten-free chocolate sweet cherry cake

Ingredients for 1 servings:

• 200 g flour mix, gluten-free, e.g. from Schär
• 30 g soy flour
• 30 g coconut flour
• 50 g almonds, ground
• 20 g brown millet or regular millet, ground
• 1 pack of cream of tartar baking powder
• 130 g sugar
• 1 tbsp, heaped cinnamon powder
• 1 tsp vanilla pod(s), ground or 1 packet vanilla sugar
• 100 ml rapeseed oil with butter flavor
• 4 egg yolks
• 4 egg whites, chilled
• 3 tbsp, heaped cocoa powder
• 250 g cherry(s), pitted
• 150 ml lemonade

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

dairy-free

First, mix all the dry ingredients together. Whisk together the oil and egg yolks. Preheat the oven to 180 degrees Celsius. Line a 26 cm springform pan or a square pan of roughly the same size with baking paper. Remove the egg whites from the refrigerator and beat until stiff peaks form. Stir the flour, etc., into the bowl with the oil, fold in the egg whites, and carefully stir in enough lemon zest until the batter falls heavily from the spoon (ideal sponge cake consistency). Pour into the pan. Lightly press the cherries into the surface. Place in the oven for about 50 minutes, on the second rack from the bottom. Tastes heavenly warm with vanilla ice cream.