1¼ pound dark cherries (roughly enough cherries to cover the bottom of your cake pan)
2 tablespoons cider vinegar
½ teaspoon almond extract
1 teaspoon vanilla extract
1 cup coffee (I mixed one packet of Starbucks VIA instant coffee with cold filtered water, you could also just use 1 cup of cold water)
½ cup melted coconut oil or quality vegetable oil
1 scant cup raw (turbinado) sugar
½ teaspoon salt
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
1½ cups whole wheat pastry flour
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
http://cookieandkate.com/
Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing
Greek Pizza
Creamy Roasted Pumpkin Soup
Watermelon Mint Sorbet