Chocolate Cherry Upside Down Cake

Chocolaty moist cake with a sour but sweet cherry taste. Easy dessert when you want something healthy but curves that chocolate craving.

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Total Time: 35 Minutes

Servings: 6

Ingredients:

Dry ingredients:

» ½ Cup Old fashion oats

» ½ Cup Blanched Almond flour (or Coconut Flour)

» ¼ Cup Flax Seed Meal

» ¼ Cup & 2 Tbsp Cocoa Powder

» ¾ tsp Baking Powder

» ¾ tsp baking soda

» ¼ tsp Himalayan salt

Wet Ingredients:

» 1/4 Cup Unsalted Butter (or unsalted vegan butter)

» ½ Cup Monk fruit sugar

» 1 large Egg

» ½ Cup Plain Greek Yogurt (or plain dairy free no sugar added yogurt)

» ¼ Cup & 2Tbsp Boiling Water

» ¾ tsp Vanilla Extract

» 1 Cup Fresh Cherries (or 1 Canned Cherries no sugar added)

Directions:

Grease a 9-inch round cake pan; heat oven to 350°F

Pit Cherries if using fresh cherries, add cherries to cake pan set aside.

In a large bowl add all the dry ingredients and combine.

In a small bowl melt butter for about 20 seconds, beat egg and monk fruit into butter, add rest of wet ingredients and combine.

Add the wet ingredients to the dry and mix well.

Pour batter over cherries and spread around cake pan.

Cook for 30-32 minutes, till a tooth pick comes out clean.

Let cool for a few minutes, take a cake plat or just a plat and flip cake upside down and it comes out onto the plate.

Cooking Tips:

If you do not have cherries feel free to use strawberries, raspberries or blueberries.

If you want a cake that is thicker, double the dry and wet ingredients and cook for about 10 minutes longer.

Macros per Serving:

Protein: g

Carbs: g

Fat: g

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