Low-fat Vegan Cherry Marzipan Cake
This Cherry Marzipan cake is easy to make, moist, and totally delicious with sweet, fruity notes of cherry and a nutty, almond flavor. Great for afternoon tea.
1 h 8Ingredients
- Wet Ingredients:
- 1/4 cup strong Adagio Cherry Marzipan Oolong tea (2 tsps steeped in 1/4 cup water)
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup applesauce
- 1/4 cup almond butter
- 1 tsp vanilla
- Dry Ingredients:
- 1 1/4 cups all purpose or whole wheat pastry flour
- 1 1/2 cups almond flour
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- Topping:
- 1 1/2 cups fresh or frozen sweet cherries, pitted and halved (If using frozen, thaw and drain.)
- 1/4 cup sliced almonds
- 1 tbsp turbinado sugar
- Garnish:
- Sifted confectionary sugar or coconut flour
- Coconut whipped cream
Directions
1. Steep tea.
2. Preheat the oven to 350°F and grease a round 9" baking pan.
3. Mix the almond milk and apple cider vinegar and let it sit for about 10 minutes until it starts to curdle. Then add the tea, applesauce, almond butter, and vanilla, stirring well.
4. In a separate bowl, add the flour, almond flour, sugar, baking powder, baking soda and stir.
5. Gently fold in the wet ingredients until just combined.
6. Pour the batter into the prepared pan and top with cherries, sliced almonds and turbinado sugar.
7. Bake for 40-45 minutes.
8. Let the cake cool completely before removing from the pan.
9. Garnish with confectionary sugar or coconut flour and serve with coconut whipped cream.
