Monday, 22 August 2016

A deliciously dairy free treat : coconut and cherry cake.

Just because you can't have a bit of dairy in your diet that doesn't mean that you have to skimp on the tasty treats! This coconut and cherry loaf cake is deliciously light thanks to the addition of coconut milk, and has a sweet taste from the cherries and a sugary icing glaze, making for a lovely treat.

  200g caster sugar
  100g dairy free margarine
  2 eggs
  100ml coconut milk
  200g plain flour
  1 tsp baking powder
  100g chopped glace cherries

Pre heat your oven to 170c/150c fan/gas mark 2, grease and line a loaf tin. I usually turn my tin upside down and cut out a strip the same thickness as the base to line the tin, it's worked everytime and makes removing the cake that much easier!

Cream together the sugar and margarine, as your using less margarine than usual the mixture won't reach the same consistency as usual when creaming them together, but it will result in a light, fluffy mix. Add in the eggs one at a time and mix, this will result in a lovely loose runny mixture.

Sift in the flour and baking powder and bring the mixture together, it will be a bit stiff at this stage so don't worry.

Next pour in the coconut milk and mix, the mixture will loosen to a lovely light consistency. Then finally add the chopped cherries, before adding them to the mixture roll the cherries in a small amount of flour to cover them, this will ensure that they don't all sink to the bottom of the cake!

Fold in the cherries then spoon the mixture into the tin and bake for 50-60 minutes till a skewer comes out clean.

Leave the cake to cool in the tin for an hour, then remove and place on a wire rack to cool.

Finish off by making water icing and drizzling the glaze over the top of the cake, adding a few chopped cherries on top to decorate.

Recipe inspired by and tweaked from Baking bar.