Angela finished a really stressful week, during which she took 3 AP tests. Before that she had taken 3 SAT subject tests on Saturday. With all the important standardized tests behind her, a little celebration is called for, and what’s a celebration without a cake? So here it is. Simple, delicious and very healthy. Cherries are in season and they are one of our family’s favorite fruits. I bought two boxes today, but they are so perfect that I couldn’t bear to alter them in anyway. So I made the cake using frozen organic cherries instead and it turned out beautifully.
Since the cake is packed with protein, it is a perfect dessert for Audrey, a vegetarian girl who is also a picky eater. The left-over will be great for breakfast.
Very Cherry Snack Cake (Gluten-free, No added sugar, Low-fat, Nutrient-rich)
1/3 cup almond flour
1/3 cup + 2 tablespoon oat bran
6 tablespoon xylitol or sugar (I used xylitol)
1 tablespoon additional xylitol to make powered sugar for dusting
3 large eggs, beaten
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2/3 cup non-fat Greek Yogurt (I used Fage)
1 1/2 heaping cups pitted cherries (I used frozen organic dark tart cherries)
1/4 teaspoon xanthan gum (optional)
Pre-heat oven to 350c. Grease an 8×8 baking dish.
Mix all dry ingredients well in mixing bowl. Beat the eggs with vanilla and pour into the mixing bowl. Add yogurt and mix all ingredients until it is smooth. Add the cherries and stir a little, but not too much. Pour mixture into the baking pan.
Bake for 35 to 40 minutes or until a toothpick inserted into the center no longer sticks. Cool on rack for about 15 minutes before slicing into 16 squares. Dust with powdered sugar before serving.
I made powdered “sugar” in my coffee grounder with 1 tablespoon of xylitol.