Almond Coconut Cake with Cherry Compote
Almond Coconut Cake with Cherry Compote
Prep time
Cook time
Total time
Author: Helen Papaconstantinos
Recipe type: Dessert
Serves: 9 inch cake - 8 Servings
Ingredients
- ¾ cup (2 TBS) butter, olive oil, or coconut oil, room temperature
- ½ cup honey
- 4 organic free-range eggs, room temperature
- ½ cup coconut or almond milk
- 1 teaspoon pure organic vanilla
- 2 drops pure organic almond extract
- Grated zest of a well-washed, organic lemon
- 1¾ cups ground skinned almonds (almond meal)
- ¼ cup coconut or arrowroot flour
- 2 teaspoons baking powder
- Adapted from a recipe from Bob’s Mill
- Cherry Compote Ingredients:
- 1 Pound fresh local cherries, pitted and halved (sour Morello cherries work well but the recipe would also work with sweeter Bing cherries)
- ½ cup organic no-added sugar apple sauce
- 1 Tablespoon Arrowroot flour dissolved in 2 TBS water
- A squeeze of lemon juice (if using sweet cherries)
- Pinch of organic stevia leaf (if using tart cherries)
Instructions
- Preheat oven to 350° F. Grease a 9inch round spring-form cake pan and line the bottom with parchment paper.
- In a medium-sized mixing bowl, cream together the butter and sugar with a fork until light and fluffy. Add the eggs (one at a time), mixing until each egg is incorporated before adding the next egg.
- Add the milk of choice, vanilla, almond extract and lemon zest and beat until incorporated.
- In a separate bowl, whisk together your dry ingredients: the almond meal flour, the coconut flour and the baking powder. Add the dry ingredients to the wet and mix thoroughly with a rubber spatula.
- Scrape the batter into the lined spring-form pan and bake for 35 minutes or until golden-brown. The cake will be properly baked when the top is golden-brown and the sides are starting to pull away from the edges of the pan.
- Allow the cake to cool in the pan for half an hour. Once cool, place the cake in the refrigerator to firm up (helps with decorating and slicing it later).
- I like to slice and serve this simple cake ‘as is’, but for a birthday or special occasion you can split the cake in two and fill with unsweetened whipped coconut cream.
- To make it extra-special you can press sliced roasted almonds or coconut flakes into the coconut cream.
- The leaves shown in the photo are lemon leaves - giving you a hint of the lemon rind flavour inside the cake.
- Cherry Compote Instructions:
- In a medium-sized saucepan, bring pitted cherries and ½ cup applesauce to a boil over medium-high heat.
- Lower the heat to medium and simmer about 8 minutes or until cherries are very soft.
- Continue to cook, stirring frequently until mixture has thickened and most of the liquid has evaporated, about 5 minutes longer.
- Mix arrowroot into 2 tablespoon water and stir into the saucepan.
- Boil 1 minute, stirring. Taste (being careful not to burn mouth).
- Add a squeeze of lemon juice if needed.
- Let mixture cool, before transferring into a serving dish or sterilized jar. May be stored in the refrigerator up to 3 days.
