This recipe has been adapted from Dorie Greenspan’s ‘Baking’ – her version has white flour, white sugar, butter and not enough chocolate. It does have quite alot of fat and that is the secret to its beautiful texture. I’ve swapped out the butter for healthier fats. The coconut oil lends a very subtle flavor, which I love – but feel free to use a different fat if you’re afraid of it. Also, although the texture would suffer a bit, this cake could be made with less fat. The sour cream adds moisture and the coconut palm sugar gives the cake a caramely note which is so luscious with the bittersweet chocolate and cherries.
This cake does not need any topping, but a drizzle of melted chocolate would add a finishing touch if you want to dress it up.
Gluten-free option – just substitute any gluten-free flour mix you like – or make your own.
1/4 cup coconut palm sugar
1 cup walnuts, chopped
4 oz bittersweet chocolate, finely chopped
1/2 cup dried cherries, coarsely chopped
1 1/2 cups whole wheat pastry flour
1/2 cup hazelnut meal (ground hazelnuts)
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup coconut palm sugar
zest of 1 lemon (use a microplane or chop very finely)
1 stick earth balance buttery spread
4 oz softened coconut oil
2 teaspoons vanilla
1 cup sour cream (or full-fat coconut milk)
Preheat oven to 350 degrees and oil a 9 or 10 inch bundt pan.
Mix all ingredients for the chocolate swirl in a bowl and set aside.
Whisk together flour, hazelnut meal, baking powder, and sea salt in a medium sized bowl.
In the bowl of a stand mixer, mix together the sugar and lemon zest. Add the fats. With the paddle attachment, beat on medium speed for a few minutes. Add eggs, one at a time, beating well after each. Add the vanilla and incorporate.
(Note: don’t have a stand mixer or don’t want to drag it out of the cupboard? Just use a large bowl and a hand mixer.)
Add half of the flour mixture and half of the sour cream, mix well – then add the rest of the flour mixture and sour cream – mix one final time. Do not overmix – if there is any unincorporate flour – mix by hand for a few seconds.
Scoop about 1/2 of the batter into the prepared pan. Add the swirl mixture. Then drop the rest of the cake batter onto the swirl – smooth out with a spatula.
Bake about 60 minutes, until a thin knife inserted into the cake comes out clean. Allow to cool, before unmolding the cake.
- for a vegan option, mix together 4 tablespoons golden flax meal and 6 tablespoons coconut milk to sub for the eggs
- use 2 sticks of butter in place of above fats
- use any dried fruit (the original recipe called for raisins – or leave out the dried fruit)