Cherry, apple, and cardamom cake by Meg Keay

it's officially cherry season & we’ve partnered up with four bakers to create their favorite cherry themed cakes in honor of our new nicotine mint flavor, cherry. 🍒🎂⁠

Recipe:

serves 12

Cake Batter Ingredients

wet

  • 1⁄2 cup coconut milk *refrigerate 1 can of coconut milk or cream for 24 hours (native forest pure coconut milk is best for texture) scoop out the separated hard part of cream & set aside at room temp for coconut whip recipe
  • 1⁄2 cup whole cherries *you’ll need 2 cups of cherries for entire recipe, to be used later
  • 3⁄4 cup apple puree *you can make this yourself by boiling + mushing 1-2 apples into puree
  • zest of 1 whole lemon
  • 1 tbsp lemon juice
  • 1⁄4 cup maple syrup
  • 1⁄2 cup coconut palm sugar
  • 2 tbsp flaxseed *whole flaxseed or flaxseed meal, both work
  • 6 tbsp hot water

dry

  • 1⁄2 tsp salt
  • 1 tsp ground cardamom *optional if you're not a spice fan
  • 1 1⁄2 cups gf flour blend *your own desired blend, or pre-blended br&s like bob’s red mill
  • 1⁄2 tsp baking soda
  • 1 1⁄2 tsp baking powder
  • 6” round cake pan

Directions

Step 1

Mix the flax egg by boiling 6 tbsp of water & pour over 2 tbsp of flaxseed in a separate bowl. Stir together & set aside for 10 mins until it gels & firms up. *you may need to give it a few stirs so the flax doesn’t sink to the bottom

Step 2

Cut 1⁄2 cup of cherries in halves & discard the pits, toss cherries in a bowl with a tbsp of extra flour so they’re lightly coated + set aside. *this prevents them from sinking to the cake base when baking

Step 3

Combine all wet ingredients (minus the cherries) into a large bowl & whisk by hand to get a little air in the batter.

Step 4

Sift & stir in the dry ingredients into the wet until well combined.

Step 5

Pour all of the batter into a 6” olive oil greased cake pan, then poke cherries into the batter for even cherry distribution.

Step 6

Bake at 325° F for 40 mins, or until a cake skewer comes out clean. *every oven is different so gauge after 35 mins of baking

Step 7

Allow the cake to completely cool for an hour, take out of the pan & refrigerate or freeze for 2 hours to prepare for cutting in half.

Cherry Jam Ingredients

  • 1 cup cherries, pitted + halved
  • 2 tbsp maple syrup
  • 1 - 2 tablespoons arrowroot

Directions

Step 1

Place cherries & maple into a small saucepan, lid on, and allow to simmer & soften on low heat for 20 mins.

Step 2

The cherries should be soft & able to be squished with a spatula, if not, keep simmering. Once squishy, take off the lid & continue to simmer on low until the sugars are caramelized & most of the liquid evaporates, approx 5 - 10 mins. *sift & stir 2 tbsp of arrowroot if you want to firm it up, little by little to avoid clumping

Step 3

Cool jam in the fridge for about 20 mins. While you wait, pull out your cooled cake & use a sharp, long chef knife to cut a clean layer through middle.

Step 4

Spoon the cherry jam over one half & sandwich the cake back together coconut whip ingredients.

Coconut Whip Ingredients

  • 1 cup full-fat (hard when refrigerated) coconut cream, at room temp
  • 1⁄4 cup thick unsweetened plant based yogurt *the thicker the better
  • 1⁄4 cup date sugar
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1-3 tbsp arrowroot

Directions

Step 1

Whisk all ingredients (except arrowroot) by hand or with an electric mixer (better option) until fluffy & firm enough for form peaks, this should take 2 - 5 mins.

Step 2

Sift in 1 tbsp of arrowroot at a time & continue to blend well to thicken up.

Step 3

Evenly spread coconut whip in the center of the cake, since it’ll slightly fall to the edges, & spoon a hollow dip in the center.

Step 4

Refrigerate for a few hours (or freeze for 30 mins) to firm up the coconut so it can hold its own. *this is solely for presentation so if you can’t wait, jump ahead

Step 5

Fill the center with remaining fresh whole cherries & serve.

Recipe by Meg Keay.

Meg Keay is the founder of keay.k, a gut-friendly micro-bakery based in New York City. Her journey into baking was inspired by personal health challenges, leading her to develop recipes that support digestive and hormonal health. At keay.k, Meg crafts organic, plant-based, gluten-free baked goods that are naturally sweetened and free from indigestible starches and gums. Each item is made from scratch, emphasizing seasonal produce and sustainable practices, such as composting and using biodegradable packaging. Meg's commitment to quality and health has made keay.k a beloved name among those seeking nourishing yet indulgent treats in NYC.