We’ve got the perfect sweet treat for you, this Bakewell cake not only tastes amazing but it’s dairy free too! Why not share a well-deserved slice with your friends and family- who can say no to cake?!
150g Almond Flour
150g Coconut Oil, plus extra for greasing
25g desiccated coconut
150g Golden Caster Sugar
125g Self raising flour
Pinch of Sea salt
75ml of Vita Coco coconut milk
300g Fresh/frozen cherries (reserving 100g for the topping)
Juice of 1 orange
50g Almonds, skin on, roughly chopped
Preheat oven to 180C/160C fan/gas 4. Grease and line a 20cm loose bottomed cake tin. combine the ground almonds, coconut oil, sugar, desiccated coconut, flour, eggs, coconut milk and salt in a food processor until smooth and combined.
Pour half the smooth mix in to the cake tin and smooth the surface. Then scatter over 150g of the cherries and gently press into the mix with your finger or a spoon. Scatter over the remaining cherries and chopped almonds then bake in the centre of the oven for 45- 50mins. Remove from the oven and leave to cool in the tin while you make the cherry topping.
To finish add the remaining 100g cherries into a small pan with 2 tbs of orange juice and simmer on a low heat for 5 minutes until starting to thicken up and the cherries soften.
Now remove from the cake tin and drizzle the cherry sauce over the cake and enjoy
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