My calendar tells me it’s summer time, though sunny days in Germany’s summer can often be far and few between. So when the skies are cloudy and the air is cold and wet, I try to at least bring a little slice of summer to my plate.
Luckily, summer fruits like berries, cherries and melons are readily available, so it makes it easy when I pull on my creative hat to throw together a new recipe. This time around I wanted to try to create a light and fluffy cake, something vegan and not overly heavy (so that it can be enjoyed if those elusive summer days end up actually arriving).
This cake is gluten-free and is made with buckwheat, rice and almond flour. It’s refined sugar-free and the only sweetener used is delicious, ripe bananas. I think you could also replace the soy milk with any other plant milk but I haven’t tried this yet, so if you do, let us know in the comments how you fared!
My gluten-free chocolate cherry cake is an amazing fruity chocolate bomb. Most chocolate cakes I see are so rich and decadent that you can´t eat much of them and after a single piece you are full or are overcome by the “chocolate guilts”, as I like to call them. But don’t worry! This one is not one of these chocolate cakes- it’s light enough and healthy enough so that you can keep going back for more without feeling sluggish or sickly. What I also love about this recipe is that it’s pretty quick and easy to make, and doesn’t require a ton of ingredient (particularly if you’re a regular gluten-free baker).
So if you’re looking for some deliciousness in between your cloudy summer days, or just a yummy chocolate cake during any season, give this sweet thing a try.
- Dry Ingredients
- 4 tablespoons rice flour
- 3 tablespoons Buckwheat flour
- 3 tablespoons Almond flour
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon flaxseed flour/meal
- Wet Ingredients
- 1½ mashed ripe bananas
- 80 g melted dark chocolate
- 80 g melted coconut oil
- 200 ml soy milk
- ½ cup pitted cherries (both fresh and tinned work well)
- Preheat your oven to 180 degree
- Line your tray with baking paper
- Mix the dry ingredients together using a hand or stand mixer
- In a separate bowl, mix the wet ingredients using a hand or stand mixer
- Add the wet mix to the dry ingredients and mix until combined well.
- Stir through the cherries and pour the cake batter in your prepared cake tin.
- Bake for about 20 mins or until a toothpick come out clean.
- Let the cake cool completely, and sprinkle with dried coconut if the mood takes you.
- Serve with fresh cherries or enjoy on its own!