Vegan Hampshire cherry cake
This is a Vegan Cherry Cake made with delicious cherries from the Blackmoor Estate, and photogtraphed by the talented Hampshire Fare specialist food photographer, Cath Lowe.
Apparently it was demolished while still warm! We’re not altogether surprised!
Ingredients
60g vegetable oil – coconut oil would work well too
200ml plant-based milk (oat milk used here)
2 tablespoons lemon juice
9 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
150g ground almonds
150g plain flour
2 heaped teaspoons baking powder
¼ teaspoon bicarbonate of soda
150g cherries , pitted and halved. Plus more cherries for serving.
Topping: Flaked almonds/ or any chopped nut (hazelnuts used here)
Sprinkling of brown sugar
Method
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the oil in a large bowl (if using coconut oil, melt it first).
- Add the milk to the bowl with the lemon juice, honey, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Line and grease a 10cm x 20cm loaf tin
- Transfer half the mixture into the tin, and push in a layer of cherries. Then pour in the rest of the mixture, and push in another layer of cherries.Evenly sprinkle the nuts and a thin layer of brown sugar, over the top
- Bake in the oven for around 30-40 minutes until risen and golden brown and an inserted skewer comes out clean.
- Eat with fresh cherries and ice cream or cream.
