A delicious, grain free, Chocolate Cherry 🍒 Bundt Cake that you’ll feel good about when you have your second and third slice 😋

THIS CHOCOLATE CHERRY BUNDT CAKE IS PACKED WITH PROTEIN PLUS ANTIOXIDANT RICH CHERRIES AND DARK CHOCOLATE 🍫 IT’S ABOUT TO BECOME YOUR NEW FAVORITE DESSERT.

LET’S BREAK IT DOWN, SHALL WE? 😉

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CHERRIES 🍒

Cherries, aside from their festive red coloring (hello holiday season) boast a whole lot of great nutritional benefits.

Anthocyanin is what gives cherries their deep, rich color and is the flavonoid is responsible for things like reducing inflammation aiding in pain relief.  It’s ability to lower blood sugar levels is exceptionally beneficial in the treatment and reduction of type 2 diabetes. So yeah, I like cherries.

ALMOND FLOUR

As for almonds, we all know they’re rich in protein but they also pack lots of healthy fats, fiber, magnesium and vitamin E. Just like cherries, almonds help to lower blood sugar levels, and have been shown to reduce blood pressure and lower cholesterol levels. And if you’re looking to snack, almonds are a great snack to tide you over until your next meal.

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SO NOW THAT WE KNOW SOME OF THE NUTRITIONAL BENEFITS THAT COME ALONG WITH THESE POWERFUL INGREDIENTS, LET’S PUT THEM TO GOOD USE!

HERE’S A SIMPLE RECIPE FOR AN OH-SO-DELICOUS CHOCOLATE CHERRY BUNDT CAKE! 🥳

Chocolate Cherry Bundt Cake

Ingredients

• 2.5 cups blanched almond flour

• 1/2 cup raw cacao powder

• 1 Tablespoon baking powder

• 1 teaspoon baking soda

• pinch of pink Himalayan salt

• 1 cup strong brewed coffee

• 1/4 cup fruit purée ( I used a pack of Gerber 2nd Generation Apricot baby food)

• 4-6 medjool dates; pitted (feel free to substitute with 3T maple syrup, honey 🍯 or agave)

• 4 eggs

• 1 egg white

• handful or two of frozen cherries 🍒 (fresh or dried will also work!)

*NOTE – this is not vegan 🌱 so I would encourage you to find good quality eggs. Check out a local farm or find a a neighbor with chickens. Otherwise, at the store look for the best quality 🥚 i.e. pasture raised, cage free, non GMO, etc.

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DIRECTIONS

Preheat your oven to 350°F and grease and bundt pan with coconut oil.

Combine your dry ingredients. Puree liquid ingredients and medjool dates. Add purée to the dry ingredients, then crack in your eggs and combine. Fold in cherries and maybe even some chocolate chips 😋

Scoop batter into the bundt pan and bake 35-45 minutes (depending on your specific oven).

Remove from oven and allow to cool before removing from pan.

I frosted my bundt cake with a slurry of cacao powder, cashew butter, coconut butter, soy milk and stevia. I even sprinkled a little Fleur Du Sel salt for and extra touch of flavor!