Cherry Chocolate Cake Recipe

Ingredients: – 1 ½ cups whole wheat pastry flour – ⅓ cup unsweetened cocoa powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 scant cup raw (turbinado) sugar – ½ cup melted coconut oil or quality vegetable oil

– 1 cup coffee (or 1 cup cold water mixed with 1 packet of Starbucks VIA instant coffee) – 1 teaspoon vanilla extract – ½ teaspoon almond extract – 2 tablespoons cider vinegar – 1 ¼ pounds dark cherries (enough to cover the bottom of your cake pan)

Instructions: 1. Preheat the oven to 375 degrees Fahrenheit. 2. Pit the cherries. If available, use a cherry pitter for ease.

Line the bottom of your cake pan with parchment paper. A 9-inch non-stick springform pan works well.

In the cake pan, whisk together the flour, cocoa powder, baking soda, salt, and sugar.

In a measuring cup, mix together the oil, cold coffee (or water with Starbucks VIA), almond extract, and vanilla extract.

Pour the liquid ingredients into the cake pan and mix the batter with a fork or small whisk until smooth.

Quickly add the vinegar to the batter and stir until evenly distributed. Pale swirls may appear as the vinegar reacts with the baking soda.

Gently mix in the cherries with minimal stirring, poking them down into the batter.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.