Almond, cherry and dark chocolate cake
Super quick gluten free cake. Moist and delicious
Preparation: 15 minutes
Baking: 30 -40 minutes
240 g almond meal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup maple syrup
2 organic eggs
2 teaspoons vanilla extract
1 cup cherries (fresh or frozen)
45 g high-quality dark chocolate, chopped (at least 70 % cacao)
Preheat oven to 160 C (325 F)
Line a 20 cm square baking tin with baking paper
Combine almond meal, salt and baking powder in a bowl.
In another bowl combine the maple syrup, eggs and vanilla and stir into the dry mix.
Gently fold through the cherries and chocolate.
Pour into the prepared baking tin and bake for 30-40 minutes.