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Chocolate crumb cake with cherry vanilla cream filling

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 18

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

  1. 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. 

  2. Press about three-fourths of the dough into the prepared cake pan. Press up the sides. Keep the rest aside.

  3. For the filling process silken tofu, vanilla sauce powder, corn starch, vanilla and birch sugar in a food processor until smooth.

  4. 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.

  5. 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.