Chocolate Cherry Almond Cake
- 2/3 C Almond Flour
- 1/2 C White Rice Flour
- 2 Tbsp Arrowroot Powder
- 1 1/2 tsp Baking Powder
- 1/2 tsp Xanthum Gum
- Pinch of Salt
- 1/2 C + 1/3 C Sugar
- 1/6 C Light Brown Sugar
- 1/2 C Coconut Oil, room temp
- 2 Eggs
- 2 tsp Almond Extract
- 1/3 C Almond Milk
- 2 C Sweet Cherries, pitted and quartered
- 1 Tbsp Tapioca Flour
- 1/2 C Dark Chocolate Chunks
- 1/2 C Sliced Almonds
Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Coat pan with non-stick spray.
In a medium bowl, combine flours, arrowroort, baking powder, xanthum gum and salt. Mix with a fork, breaking up any lumps and make sure it is well combined. Set aside.
In the bowl of an electric mixer, combine 1/2 C white sugar, brown sugar and coconut oil. Beat on medium speed until incorporated. Scrape down bowl. Add eggs, mix well. Add almond extract and almond milk. Beat again on medium speed until it is a uniform liquid, about 90 seconds.
In a small bowl, mix tapioca flour and cherries.
Pour wet mixture into dry. Mix by hand until all is incorporated, take care not to over mix. Add cherries and chocolate chunks. Fold in by hand, gently. Pour batter into prepare pan. Batter will be very thick, using a spatula spread the batter to an even thickness in the pan.
Top with remaining 1/3 C sugar and almond slices.
Bake for 35-40 minutes until toothpick inserted comes out clean.