Ingredients
Scale
Cake
- ¾ cup coconut flour
- ½ teaspoon baking soda
- 9 large eggs
- 1/2 cup olive oil
- ½ cup maple syrup
- 1 tablespoon vanilla bean paste or vanilla extract
Syrup
- 4 cups sour cherries, pitted
- ½ cup granulated sugar
- ¾ cup milk (I used coconut – almond, use what you love)
Frosting
- 1 pint heavy cream
- 2 tablespoons confectioners’ sugar
- 1 tablespoon vanilla bean paste
Instructions
- Make the cake. Preheat the oven to 350 degrees F. Oil an 8 inch square pan.
- In a large bowl, whisk together the coconut flour, baking soda, eggs, oil, syrup, and vanilla until well combined. Pour into prepared pan and bake about 30 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few crumbs. Cool for 15 minutes.
- Make the syrup. In a small saucepan, cook the cherries and sugar over medium heat. Bring to a boil and simmer, stirring frequently for 5 minutes. Cool before pouring into a blender and blending until completely smooth. This can be done a few days ahead of time.
- When the cake has cool 15 minutes, using the handle of a spoon, poke holes all over it, going all the way to the bottom. Combine about ¾ cup of the blended cherry syrup with the milk. Stir to combine and pour evenly over the cake. Cover the cake with plastic wrap and refrigerate at least 2 hours and up to overnight. Extra syrup can be used in drinks or on top of ice cream – yum!
- When the cake has chilled, make the frosting. In a large bowl whip the cream until stiff peaks form. I did this by hand, but a hand or stand mixer will definitely work. Beat in the sugar and vanilla. Spread most of it over the cake in an even layer. Save extra for dipping cookies or making an ice cream sundae.
- Serve immediately. Cake may also be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Additional chilling time is necessary
Cake recipe adapted from Elena’s Pantry
- Prep Time: 20 minutes
- Cook Time: 35 minutes