Healthy White Forest Cake with Almond Pudding
Equipment
- 2 Mixing bowl
- 1 Electric mixer
- 1 9-inch cake pan
- 1 Whisk
- 1 Spatula
- 1 Saucepan
- 1 Cooling rack
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/2 cup sliced almonds
- 1 cup white chocolate chips
- 2 cup fresh cherries pitted and halved
- 2 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C) and grease the cake pan.
- In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, beat together the sugar, applesauce, yogurt, and eggs until smooth.
- Stir in the vanilla extract and gradually add the dry ingredients, alternating with almond milk.
- Fold in the white chocolate chips and pour the batter into the prepared cake pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, in a saucepan, combine cherries, cornstarch, and water; cook until thickened.
- Let the cake cool on a rack for 10 minutes, then remove from the pan and allow it to cool completely.
- Once cooled, spread the cherry mixture over the cake.
- Sprinkle sliced almonds on top and let it rest for another 50 minutes before serving.
Notes
To ensure a smooth batter, make sure all wet ingredients are at room temperature before mixing. For a nut-free version, replace almond flour with more all-purpose flour and use regular milk instead of almond milk. Adjust the sweetness of the cherry topping by adding a bit of honey if desired. Serve with a dollop of whipped cream or Greek yogurt for added creaminess.
Tried this recipe?Let us know how it was!