Dark chocolate, almond and cherry Christmas cake

60 minutes


  • 250g of almond meal
  • 5 tbsp of coconut flour, (available from most health food shops)
  • 100g of dark chocolate, cut into small chunks
  • 180g of dried cherries
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 6 tbsp of coconut oil
  • 2 tbsp of rum
  • 6 tbsp of maple syrup
  • 4 eggs
  • 1 tsp vanilla extract

Icing sugar

  • 6 tbsp of Greek yoghurt
  • 1 tbsp of maple syrup
  • 1 tsp vanilla extract
  • dried cherries, for decoration


Preheat the oven to 170C/350F
In a bowl, add the almond flour, coconut flour, cherries, chocolate, salt, baking soda and the spices and mix well
In a separate bowl, mix together the coconut oil, rum, maple syrup, eggs and vanilla and add to the dry ingredients. Mix well
Grease two 5 inch spring form pans and divide the mixture between them. Bake for 40 minutes
Whilst the cake is cooking, make the icing by mixing together the yoghurt, maple syrup and vanilla
When the cakes are cooked and completely cooled, add some of the icing to the top of one and put the other cake on top and add the rest of the icing. Add some extra cherries