A fruity, chocolatey and deliciously simple loaf cake packed with juicy cherries and chunks of Divine Dark Pink Himalayan Salt Chocolate. Top this easy-to-make loaf with a healthy cherry yogurt frosting and homemade chocolate- covered cherries for a summery showstopper loaf for the whole family.
By Nourishing Amy
Chocolate Cherry Loaf Cake
Prep Time: 20 minutes
Serves: 10 People
1 cup cherries, pitted
½ cup thick dairy-free yogurt
½ cup plant-based milk
2 tbsp olive oil
⅔ cup sugar
1 tbsp lemon juice
1 tsp vanilla essence
1 ½ cup + 1 tsp plain/GF plain flour
1 ½ tsp baking powder
½ tsp baking soda
¾ cup almond flour (or ground almonds)
A pinch of salt
60g or ⅓ cup Divine Dark Chocolate with Pink Himalayan Salt bar, roughly chopped
15 whole cherries (from the fridge)
30g or ¼ cup Divine Dark Chocolate with Pink Himalayan Salt bar, chopped small
⅔ cup thick dairy-free yogurt e.g. coconut
2 tbsp cherry jam
Extra chocolate, if desired
Preheat the oven to 350 and line a 9x5-inch loaf pan with parchment paper.
Chop the cherries in half and toss them in 1 tsp of flour. Leave to one side.
Into a large mixing bowl, add the yogurt, milk, oil, sugar, lemon juice and vanilla essence. Whisk till smooth.
Sift in the flour, baking powder and baking soda and add the almond flour and salt. Whisk to a thick batter.
Fold in the cherries and most of the chocolate and spoon into the pan. Smooth over the top and garnish with the remaining chopped chocolate.
Bake for 44-46 minutes, until an inserted skewer comes out mostly clean. Cover the loaf with foil after 30 minutes, if it is browning too much. Allow to cool for 10 minutes then lift out the pan to cool fully on a wire rack.
Melt the 30g of chocolate and then dip in the cherries, one by one. Allow the excess to drip off and place on a parchment lined plate. Allow to set for a few minutes(transfer to the fridge if needed).
Stir together the yogurt and cherry jam and spread over the cooled cherry loaf. Decorate with the chocolate covered cherries and extra chocolate.
Enjoy straight away or keep in a sealed container in the fridge for 3-5 days. You can freeze the un-frosted loaf for up to 1 month. Allow to thaw and decorate as above.