Go Back
Print
This Chocolate, Coconut Cherry Cake really couldn't get much easier. Don't let the simplicity of it fool you though, it tastes amazing. I can hear it calling my name from the fridge

Chocolate, Coconut, Cherry Cake

This Chocolate, Coconut Cherry Cake really couldn't get much easier. Don't let the simplicity of it fool you though, it tastes amazing. I can hear it calling my name from the fridge.....

Course Dessert
Keyword Almond Meal, Cherries, Chocolate, Coconut Cream
Prep Time 15 minutes
Cook Time 1 hour
Servings 16

Ingredients

Cake

  • 205 g almond meal 112.1g of fat
  • 2 eggs 10g of fat
  • 400 ml room temp tinned coconut cream 91g of fat
  • 3 tbsp coconut sugar
  • 3 tbsp cacao powder
  • 1 tsp vanilla paste
  • 1½ tsp baking powder
  • 1 tsp butter 5g of fat (for greasing the tin)

Topping

  • 280 g pitted cherries
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tbsp chia seeds 4.7g of fat
  • ¼ tsp vanilla paste
  • 400 ml cold tinned coconut cream 91g of fat (leave the tin in the fridge over night)

Instructions

  1. Preheat the oven (fan forced) to 160°C

Cake

  1. Place the almond meal and eggs into a medium sized mixing bowl and mix well making sure the egg is fully incorporated. (I just used a spoon)

  2. Shake the room temp tin of coconut cream before opening it to make sure the contents is combined then add to the mixing bowl

  3. Add the rest of the ingredients for the cake and mix everything together.

  4. Grease a round cake tin with some butter.

  5. Pour the cake mixture into the cake tin and bake for an hour.

  6. Leave to cool slightly before turning it out of the tin onto a wire rack to cool completely.

Topping

  1. Remove the stalks and the pips from the cherries.

  2. Place the cherries in a small saucepan on a low heat.

  3. Add the water, maple syrup and vanilla paste,

  4. Stir often, making sure the cherries don't burn or stick.

  5. As the cherries start to break down, gently mash them with a potato masher or fork, while still on the heat.

  6. Allow the cherries to cook down for half an hour.

  7. Once they are nice and soft and have been easily mashed, remove them from the heat and add the chia seeds. This will thicken up the mixture as they absorb the moisture.

  8. Shake the cold coconut cream tin before opening it to make sure the contents is combined.

  9. Pour the coconut cream into a medium sized mixing bowl and use a beater to 'whip' it up. It should become slightly thicker and more formed after a couple of minutes.

  10. Make sure the cherry mixture has completely cooled before adding half of it into the whipped coconut cream and fold it through.

  11. Once the cake has also completely cooled, put all the coconut cream 'icing' on top of the cake and spread it out evenly.

  12. Add the remaining cherry mixture to the middle of the coconut cream and swirl through evenly (I used a knife).

  13. Cut into 8 or 16 pieces and enjoy.

  14. Store in an air tight container in the fridge and eat within 3 days.

Recipe Notes

Total fat content: approximately 313.8g of fat.

16 serves at approximately 19.6g of fat per serve or 8 serves at approximately 39.2g of fat per serve.