Paleo Cherry Cake

Super, super, yummy, moist and light, and easy to make and bake.  Love this as it’s not too sweet, but is enough to satisfy a sweet craving.  I managed to make this while my teething baby was literally clinging around my leg the whole time.  All the hard work is done in the food processor.  Which also makes the mess minimal too.

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Ingredients:

1 cup fresh/frozen cherries

1 cup walnuts

1 cup dried dates

1 cup of almond meal

2 eggs

1/4 cup coconut oil

1/3 cup coconut flour

2 tbs honey

2 tbs cocoa/cacao

1/4 cup coconut milk

1 tsp baking powder

1 tsp bi-carb

How To Do It:

Preheat oven to 180c, and line a 25cm square cake tin with baking paper.  Place the dates, walnuts, cherries and almond meal in the food processor and pulse until broken down.

Now you can either add all the remaining ingredients in the food processor or empty out to a bowl to mix in remaining ingredients.  I emptied out to another bowl, but wished I hadn’t.  To minimise washing up.  Once all mixed well place on cake tin and push into place with wet hands.  Bake in preheated oven for around 30-40 minutes.  Once done the top kind of cracks and it pulls away from the sides.  Allow to cool in the tin for 10 mins then use baking paper to pull out and continue cooling on a wire rack.

Icing:

1tbs coconut oil

1 tbs cocoa

1 tbs 100% maple syrup

1/4 cup desiccated coconut

Mix together all these in a bowl then spread over cooled cake 🙂

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