Cherry Vanilla Pudding Cake

From Kristi's Kitchen

Ingredients:

2 1/2 c. almond flour

1/2 tsp + 1/8 tsp. sea salt

1/2 tsp. baking soda

1/2 c. raw coconut palm crystals

2 organic eggs

1/4 c. grapeseed oil OR organic butter, melted

1 tbsp. sugar free vanilla

1 tbsp. fresh lemon juice

1/2 c. organic heavy cream

1/2 c. diced fresh or frozen dark cherries

Directions:

-Preheat oven to 350 degrees

-Butter and Line (parchment paper) an 8" cake pan

-Combine wet and dry ingredients separately

-Fold wet ingredients into dry ingredients and stir in cherries

-Tap filled cake pan on the counter to release any air bubbles

-Bake for 27-30 minutes, until toothpick come out clean

-Cool in the pan for at least 30 minutes

-Turn out onto serving plate and cool completely before icing

Cherry Cream Cheese Icing:

Ingredients:

4 oz. organic cream cheese, softened

3 tbsp, organic butter

1 1/2 tbsp, raw organic honey

1/8 tsp. sugar free vanilla

pinch of sea salt

2 tbsp, diced fresh or frozen dark cherries

Directions:

-Whip cream cheese and butter with hand mixer until smooth and creamy

-Add honey, vanilla and salt and continue whipping

-Fold in cherries and continue whipping until until well combined

-Set in refrigerator for 20 minutes to set up

-Ice the top of the cake with icing spachula

So Yummy!

Makes 10 small wedges or 10 cup cakes