Gluten-Free, Vegan, Serves 8

For the cherry topping:

• 2 cups pitted and halved fresh cherries
• 1/4 cup coconut sugar
• 2 tbsp coconut oil

For the cake batter:

• 1 1/2 cups gluten-free flour blend
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Directions:

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan. Heat the coconut oil and coconut sugar for the cherry topping in a small saucepan over medium heat until the sugar has dissolved. Add the halved cherries to the saucepan and stir to coat them in the sugar mixture. Pour the cherry mixture into the bottom of the prepared cake pan, spreading it out evenly. Whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the almond milk, coconut sugar, melted coconut oil, and vanilla extract in a separate bowl.

Add the wet ingredients to the dry ingredients and stir until everything is well combined. Pour the cake batter over the cherry mixture in the pan, spreading it evenly. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for a few minutes before inverting it onto a serving plate.