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Cherry Chocolate Cake
from Cookie + Kate

Name: Cherry Chocolate Cake
Ingredients: 1½ cups whole wheat pastry flour; ⅓ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 scant cup raw (turbinado) sugar; ½ cup melted coconut oil or quality vegetable oil; 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); 1 teaspoon vanilla extract; ½ teaspoon almond extract; 2 tablespoons cider vinegar; 1¼ pound dark cherries (roughly enough cherries to cover the bottom of your cake pan)

Ingredients

You need 11 Ingredients

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

Steps

Showing 4 out of 9 Steps

Whisk together the flour, cocoa powder, baking soda, salt, and sugar directly into the cake pan.
Line the bottom of your pan with parchment paper. I used a 9 inch non-stick springform pan, which made removing the cake a cinch.
Pit the cherries. I invested in this cherry pitter and it makes pitting cherries about as easy as it can be.
Preheat the oven to 375 degrees Fahrenheit.