It’s already the end of July and the cherry season is coming to an end. Before all cherries are finally gone I really wanted to try out a new cherry cake recipe. Although I like to eat cherries I really love eating them in a cake. Nothing better than a juicy cherry cake with crumbs on top. Mmmh yummy! In this recipe you have a crispy chocolate dough filled with fresh cherries and a vegan vanilla cream. Tastes wonderfully light, creamy and crunchy at the same time. It’s also very easily prepared. As I mentioned in my last post everything has to be simple and quick at the moment. This mommy-to be has no time for long and complicated recipes nowadays. Counting down the weeks until our precious baby arrives.
Cherries don’t just taste good but are also amazingly healthy and beneficial as they contain a lot of polyphenols. If you can’t find fresh cherries anymore you can also use drained sour cherries. Works just as good and has the benefit that they’re available all year round. Hope you guys enjoy this cake as much as we did. It was all gone within one day.
Chocolate crumb cake with cherry vanilla cream filling
Ingredients
For the dough
- 250 g whole spelt flour
- 100 g Einkorn flour or more spelt flour
- 100 g coconut blossom sugar
- 50 g cocoa powder
- pinch of salt
- 125 g solid coconut oil
- 6-7 tbsp cold water
For the filling
- 400 g silken tofu
- 1 packet (16g) vanilla sauce powder
- 3 tbsp corn starch
- 1 tsp ground vanilla
- 125 g birch sugar
- 250 g cherries, pitted
For the chocolate glaze
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 2 tbsp coconut oil
Instructions
-
Preheat oven to 180°C/350°F and line a cake pan with baking paper. I used a standard one with 24 cm diameter. Grease the sides.
For the dough mix flours, cocoa and salt in a mixing bowl. Rub in the coconut oil with your fingers and add the water. Knead with your hands until everything is well incorporated.
-
Press about three-fourths of the dough into the prepared cake pan. Press up the sides. Keep the rest aside.
-
For the filling process silken tofu, vanilla sauce powder, corn starch, vanilla and birch sugar in a food processor until smooth.
-
Distribute the pitted cherries on top of the dough and spread the vanilla cram mixture evenly on top. Distribute the rest of the dough as crumbs on top.
Bake on the middle rack for 40-45 minutes. Take out and leave to cool on a wire rack.
-
Once the cake is completely cooled mix all ingredients for the chocolate glaze and spread or drop onto the cake. If you prefer more glaze on your cake just double the ingredients.
