Cherry ripe cake

Ingredients

1 cup of coconut flour

1/3 cup of cacao powder

1 tsp gf baking powder

1 tsp vanilla paste or extract

4 eggs

¼ of a cup of honey

¼ of a cup of coconut oil

2 cups of roughly chopped frozen cherries- you could use raspberries, strawberries or blueberries

1 cup of milk or milk alternative

Method

Preheat oven to 180c

Chuck everything except the cherries in a big bowl and beat well until well combined.  Then mix in the cherries. If the mix is too thick add a little more milk.

Bake in a lined 20 x 20 cm cake tin for 25-30 minutes, until firm to the touch. Leave to cool in the tin for 10 minutes then put on a cake rack to cool.

Ice when cool.  Icing is just ¼ of a cup of honey, ¼ of a cup of cacao powder, 1 tsp vanilla paste or extract and 2 tbsp coconut oil, mix well.