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A light, fluffy cake full of fresh cherries and sprinkled with sugar.
Preheat the oven to 375°F. Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flours, baking powder, and salt; set aside.
Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.
Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
Spread the batter in the bottom of the baking dish. I used my fingers to spread it out. Lay cherries on the batter and sprinkle with turbinado sugar.
Bake the cake for 20-23 minutes or until it is golden brown.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!