Today we’re cooking with our special guest, Evanna Lynch! Evy is teaching us how bake her mom’s VEGAN CHERRY CAKE! We love cherries and who doesn’t love cake?! Thank you Evy’s mom, this is a really great recipe everybody is gonna to love.
Thank you again Evy for the recipe! We are well on our way to being wicked bakers!
Listen to Evy interview Derek on Ep19 of The ChickPeeps Podcast:
In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!
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EVY’S VEGAN CHERRY CAKE
Serves: 8 slices
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes? Really depends on how many mistakes you make.
For the cake:
200g self-raising flour
250g ground almonds
200g coconut sugar
1 tsp baking powder
120ml coconut oil (melted)
300ml unsweetened soy milk
1 tbsp apple cider vinegar
1 1/2 tsp almond/vanilla essence
200g cherries (or as many as you like)
For the icing:
1/1 ½ cups of icing sugar
1 tsp lemon juice
1 tbsp soy milk
Pre-heat oven to 180ºC/356ºF
Sieve flour, coconut sugar and baking powder into a bowl.
Add ground almonds. Stir to combine.
In a separate bowl, add melted coconut oil, soy milk, apple cider vinegar and vanilla essence. Whisk together.
Create a well in your dry ingredient bowl and gradually pour in wet ingredients, stirring in between. Gently fold ingredients.
Line a cake tin with coconut oil and parchment paper.
Pour batter into tin.
Put in oven for 45 minutes.
Sieve icing sugar into a bowl. Add lemon juice and add 1 tsp soy milk. Whisk until silky.
Check cake by sticking in a skewer and remove from baking tin. Allow to cool for 1 hour.
Pour icing onto the centre of the cake, use spatula to spread over the top of the cake. Sprinkle flaked almonds on the top.