Vegan carob cherry cake with nuts

• flour (i.e. teff flour): 120 g
• vanilla pudding powder: 25 g
• carob powder (or cacao powder): 2 tbsp
• coconut blossom sugar: 2 tbsp
• ground almonds: 4 tbsp
• baking powder: 0.5 tsp
• natron: 1 tsp
• coconut oil (molten): 1 tbsp
• cherries: 15 pieces
• apple vinegar: 0.5 tbsp
• medjool dates: 10 pieces
• hot water: 120 ml
• optional: bitter almond aroma: 1 pieces

Preparation

Step 1

Let the dates soak in some hot water for 10 minutes.

Step 2

Stir together all of the dry ingredients.

Step 3

Puree the dates together with the water they're in.

Step 4

Add the remaining wet ingredients and the date paste to the dry ingredients and stir them in.

Step 5

Cut the cherries in half and fold 10 of them under the batter.

Step 6

Pour the batter into a springform pan (18 cm) and flatten the top.

Step 7

Garnish with the remaining cherries and chopped almonds.

Step 8

Bake for around 40-45 minutes in a fan-assisted oven at 170 degrees Celsius. (Sample the dough with a knife)