I've been making this cake for years.
I've made it with every berry under the sun, with and without dairy and with organic eggs and with gelatin eggs. I've also made it with a variety of sweeteners, and no matter what combination I've used, I've loved it every time. You see, this is one of "those" cakes. You know the ones. The ones that forgive every mistake you make and the ones you don't have to measure exactly.
This version has eggs (because I've reintroduced them!), but remains gluten, grain and dairy free, and the end result is an almost caramelised buttery cake. Subtle in flavour and sweetness with a crunchy edge that works perfectly with the plump softness of the cherries.
Dollop on some coconut yoghurt and sing hallelujah.
upside down cherry + almond cake
2 1/2 cups almond flour | pinch of himalayan salt | 1/2 tsp baking soda (or 1 tsp baking powder) | 2 tsp ground cinnamon | 3 organic eggs (or geletin or chia eggs) | 1/2 cup melted coconut oil (extra for greasing your cake tin) | 1/2 cup raw honey
For the cherries | 1 cup of fresh or frozen cherries (pitted) | zest + juice of a lemon | 2 tbsp raw honey
Preheat oven to 180C | 350F and grease a small cake tin with coconut oil. Combine all dry ingredients in one bowl, and in a separate bowl combine eggs, coconut oil and raw honey. Combine the wet and dry ingredients and set aside. In a small pot over a low heat, toss together the cherries, honey and the zest and juice of a lemon. Mix until the honey has melted and all is combined, then pour into the bottom of your cake tin. Top with the cake batter and spread evenly. Bake for approximately 25 minutes, or until fully cooked. Allow to cool before removing. Serve with a good dollop of coconut yoghurt.
Wanting egg-free - then feel free to replace the 3 organic eggs with 3 chia eggs (vegan) or 3 gelatin eggs (AIP). See recipe here!
I've posted a previous version of this cake here - made into muffins with blueberries!