Description
A luscious upside-down cake made with cherries and chocolate, perfect for guilt-free indulgence.
Ingredients
Scale
- 2 cups fresh or frozen pitted cherries
- 2 tbsp granulated sugar-free sweetener
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar-free sweetener (erythritol or stevia)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch round baking dish with parchment paper.
- Toss the pitted cherries with 2 tablespoons of sugar-free sweetener, cornstarch, and lemon juice, then spread them in the prepared dish.
- Whisk together almond flour, cocoa powder, sugar-free sweetener, baking powder, baking soda, and salt in a mixing bowl.
- Blend the eggs, almond milk, melted butter or coconut oil, vanilla extract, and Greek yogurt in another bowl until well combined.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the chocolate batter evenly over the cherry layer.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes before inverting the cake onto a plate.
- Serve warm or chilled, optionally topped with sugar-free whipped cream.
Notes
Make-ahead option available; the cake tastes even better the next day. You may substitute the almond flour with gluten-free options if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg