Cherry and almond cake (Vegan, Gluten Free

• Vegetarian

• Produce

  • 200 g Glace cherries

• Refrigerated

  • 300 ml Soy milk

• Baking & Spices

  • 1 tsp Baking powder
  • 200 g Coconut sugar
  • 1 Icing sugar
  • 200 g Self raising gluten free flour
  • 1 Topping

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 120 ml Liquid coconut oil

• Nuts & Seeds

  • 2 tsp Almond essence
  • 150 g Almonds, ground
  • 1 Almonds, flaked

Found on goodnessisgorgeous.co.uk

Description

Ingredients

• 200g / 2 cups self raising gluten free flour (I used Doves Farm)
• 150g / 1¼ cups ground almonds
• 200g / 1 cup coconut sugar*
• 1 tsp. baking powder
• 120 ml / ½ cup. liquid coconut oil
• 300ml / 1⅓ cup soy milk
• 2 tsp. almond essence
• 1 tbsp. apple cider vinegar
• 200g glace cherries, chopped
• Topping
• Icing sugar
• Flaked almonds
• *white cane sugar can be used to replace this if you’re looking for a lighter coloured cake

Directions

• Preheat the oven to 180c and line a 9inch springform tin
• Place all of the dry ingredients in a mixing bowl
• Pour the wet ingredients into a jug and stir well
• Gradually add the liquid to the dry ingredients and mix well
• Stir in the glace cherries
• Pour into the lined tin and bake for 40/45 minutes, until the a testing stick comes out clean
• Allow to cool and then decorate