Gluten and Dairy-Free Cake
Cake without after-effects!
A cake that will give you an excellent, nutritious dose of vitamins and taste delicious!
Cake that doesn’t make you want to lie down afterward. Gluten and dairy-free cake that isn’t dry and bland. Although…cherries are well known for promoting good sleep because they are one of the few foods that contain melatonin. Also, cherries are not only rich in potent antioxidants that reduce inflammation but they also regulate blood sugar levels.
Almonds soothe and support the respiratory and cardiovascular systems, and the flavonoids in their skin work synergistically with vitamin E to maximize their antioxidant power.
Remember moderation for efficient digestion!
- 2 3/4 cups or 400g of pitted cherries (frozen or fresh)
- 1 cup or 250ml of coconut milk (the refrigerated kind)
- 4 eggs
- 1/2 cup or 80g coconut sugar
- 3/4 cup or 80g ground almonds
- 3 tbsp arrowroot powder
- 1 tbsp of coconut flour
- 1 pinch salt
- Coconut oil to grease the pan
- 1 tbsp of flaked almonds to decorate
Preheat your oven at 350℉/ 175℃ (fan oven).
Whisk the eggs and coconut sugar. Add the ground almonds, salt, coconut flour, and arrowroot powder. Mix well and gradually add the coconut milk.
Grease your pan with coconut oil.
Place the cherries in the pan and spread them well.
Pour the mixture over and sprinkle some flaked almonds to decorate. Bake for 40 minutes at 350 F / 175 C (fan oven).
Once done, let it cool down for an hour before enjoying it tepid or cold.
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.