Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) unsweetened almond milk
  • 3 tbsp (42g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 2 cups (300g) pitted sour cherries
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (25g) maple syrup
  • 1 tbsp (15g) cornstarch

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
  2. Stir in the almond milk, melted coconut oil, vanilla extract, and almond extract. Whisk until the batter is smooth, avoiding over-mixing.
  3. In a separate small bowl, toss the pitted sour cherries with lemon juice, maple syrup, and cornstarch until evenly coated.
  4. Pour the cherry mixture into the bottom of a greased 9x9 inch baking dish and spread into an even layer.
  5. Carefully pour the cake batter over the top of the cherries. Do not stir.
  6. Bake for 35–40 minutes until the top is pale golden-brown and the edges pull away slightly from the pan.
  7. Remove from oven and let the cake cool before serving.