Cherry Almond Chocolate Chunk Cake by Rheea Mukherjee

by Shweta Thakur on Jan 02, 2022

Cherry Almond Chocolate Chunk Cake by Rheea Mukherjee


For the Cake :

  • 2 cups of fresh cherries (cut up)
  • 2 cups of flour
  • 1 cup of almond mylk (or soya/cashew/oat/rice)
  • 1 cup icing sugar
  • 1/2 teaspoon salt
  • 1 tablespoon Apple cider Vinegar
  • 1/3rd cup oil (vegetable or coconut)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional)
  • 1/2 cup chopped almonds
  • 10 squares of dark chocolate broken into small pieces
For the icing & drizzle:
  • 1 cup icing sugar
  • 1 teaspoon almond extract (optional)
  • 2 tablespoons water OR plantbased mylk
  • Extra whole cherries for garnish
  • Berry Jam/Compote
In bowl combine almond mylk, sugar, oil, vanilla, almond extract (if using), salt, and apple cider vinegar. Mix well. Add flour, baking soda and powder and mix batter. Add chocolate chunks, almonds and cherries. You'll have a nice pourable batter. If it's too thick add more almond mylk and if it's too runny add just a bit of flour.Preheat oven to 180c. Line a baking dish or grease one. Pour batter in and bake for about 20 minutes.
Meanwhile in a bowl stir your icing sugar with two tablespoons of water/mylk and make into a smooth paste. Add almond extract if you want to. Make sure it's not too runny, add more icing sugar if it is.
In a ziplock bag pour in some berry jam or compote and snip the corner. When you're cake is out let it cool for at least 30 minutes or it will break. Take out the cooled cake and pour over icing. Drizzle with jam and decorate with cherries. Eat the best goddamn cake you've ever eaten. Or at least pretend it is the best goddamn cake you've ever eaten.

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