CHOCOLATE CHERRY COFFEE CAKE

SERVES 6 TO 8 PORTIONS

FOR THE TOPPING

1 1/4 cups all-purpose flour*

1/3 cup sugar

1/3 cup brown sugar

2 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup vegan margarine, melted

FOR THE CAKE

1 cup all-purpose flour*

1/4 cup sugar

1/4 cup brown sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup soy, almond, or rice milk

1/4 cup canola oil

2 tsp. white or apple cider vinegar

1 tsp. pure almond extract

1 cup cherries, fresh or frozen

1/2 cup semisweet chocolate chips (dairy-free)

chocolate chips (dairy-free)

Powdered sugar for serving
*Gluten-free alternative, substitute gluten-free all- purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 365kcal
Fat: 18.5g (5.9g S.Fat)
Carbs: 48.2g
Protein: 2.6g
Sugar: 34.1g
Sodium: 434mg

METHOD

For the topping:
Combine the flour, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing a salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be lumpy and roughly the size of peas.

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease a 9-inch round or square cake pan.

Whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the non-dairy milk, oil, vinegar, and almond extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the cherries and chocolate chips gently.

Scatter the topping over the batter in the prepared pan, scrunching some of it together to incorporate some larger lumps. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting. Before serving, dust with powdered sugar.