Cherry Cake

Ingredients

• Organic Coconut Flour

  Baker Josef's

  1 cup or 140g

• Sweet cherries

  Raw

  1 ⅓ cup, without pits or 205g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Dates

  Medjool

  15 date, pitted or 360g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Vinegar

  Cider

  ½ tsp or 3g

• Vanilla extract

  ½ tsp or 2g

• Powdered sugars

  4 tbsp unsifted or 32g

Directions

1. Preheat the oven to 350°F. Prepare a bundt cake pan and set aside.
2. In a food processor, combine eggs and pitted dates until a paste forms. Pit the cherries and slice them in half.
3. Toss the cherries with a small amount of coconut flour to coat.
4. Mix the baking soda with the apple cider vinegar, then add to the remaining coconut flour and combine with the egg mixture. Whisk until a dense batter forms.
5. Pour the batter into the prepared baking pan. Place the cherries on top and gently press them into the batter.
6. Bake for about 30 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack.
7. Garnish with powdered sugar before serving.

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