These delicious healthy Gluten-free Black Forest Cakes are packed with protein to provide the body with essential amino acids needed to build and repair the body. Delicious cherries, which are in season during summer in Australia, are a fabulous source of vitamin C which is vital for maintaining healthy skin and for boosting the body’s immune defences. Vitamin C also contains potent disease-fighting antioxidants and anti-inflammatory phytonutrients that help combat inflammation and oxidative stress throughout the body.
Gluten-free Black Forest Cakes
250 g pitted cherries, fresh or frozen
5 organic eggs
200g blanched almond meal
¾ cup cacao powder or Bodhi Organic Hot ChocolaTEA
1/3 cup raw honey or pure maple syrup
2 tsp baking powder
1/4 tsp baking soda
1 ¼ cups pitted cherries
2 tsp raw honey or pure maple syrup
230g organic cream cheese
4 tsp raw honey
12 fresh cherries for decoration
Preheat oven 180*C. Place paper cups into a 12 hole cupcake tray.
Blend all cake ingredients in your food processor and spoon into your cupcake cups.
Bake them for 25 minutes, or until a skewer comes out cleanly from the centre.
While your cakes are cooling cut a hole in the centre of each cupcake.
To make the cherry filling place cherries and honey in a small saucepan over medium heat and stir. Mash with the back of a fork and combine until you have a chunky jam like consistency.
Fill each hole with a good spoonful of cherry mixture. Keep any remaining mixture to colour the frosting.
To make the frosting add cream cheese and honey and blend with a hand beater. Press the remainder of the cherry mixture through a fine strainer and add the juice, in small amounts, to your frosting until you get the colour you are after.
Top your cakes with frosting and add a cherry on top.
Makes 12 cupcakes.
Recipe by naturopath Lisa Guy.