200 g Cherries soaked in Kirsch or alcohol of your choice.
200 g gluten free plain flour
100 g ground almonds
90 g Cocoa powder
1 tsp Bi-carbonate of Soda
1 tsp Baking powder
½ tsp Xanthum gum
150 g finely grated carrot
200 g dark brown sugar
150 g Agave Syrup
150 ml Sunflower Oil
150 ml Coconut Milk (we used the coconut cream for a richer blend)
150 ml Almond Milk
Line with grease proof paper a cake tin (x12 size).
Warm oven ready.
Remember baking powder activates quickly, so to get the best from it’s rising properties the cake has to go into the oven quickly after mixing.
- Weigh out and add all the dry ingredients into a mixing bowl. Blend carefully together.
- Measure out the wet ingredients into a separate bowl, and mix together, then add the pre-blended dry ingredients, and stir to a cake mixture texture. You can adjust this by adding a little extra coconut milk if needed.
- Pour into your lined cake tin and bake, 160c for approx. 35 – 45 mins.
- Serve with a free from cream.
Adapted from a BBC Recipe to Free From suitability.