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Chocolate Flax Cake & Cherry Meringue

This chocolate and flax cake with cherry meringue is not only beautiful, but it is absolutely DELICIOUS. Thank you Amanda Faber for this recipe made with malibu mylk.



    • 140g all-purpose flour
    • 200g sugar
    • 40g cocoa powder
    • 140g all-purpose flour
    • 200g sugar
    • 40g cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 115g flax milk, room temperature
    • 50g vegetable oil
    • 1 egg, room temperature
    • 1 tsp vanilla bean paste or extract 115g boiling water


    • 3 egg whites
    • 200g sugar
    • ~50g freeze-dried cherry powder
    • 1/8 tsp salt
    • 2 tsp berry liqueur, optional


    • freeze-dried cherry powder for dusting



    • Preheat the oven to 350°F/177°C. Prepare one 8 inch round, 3 inch deep pan with coconut oil and cocoa powder.
    • In the bowl of a stand mixer fitted with a whisk attachment, combine all of the dry ingredients.
    • Add in the flax mylk, oil, egg, and vanilla. Whisk to combine, first at a low speed then increase to medium for 30 seconds.
    • Add in the boiling water, cover the mixer with a tea towel to prevent splashing, and whisk on medium-high for 30 more seconds.
    • Pour the batter into the prepared pan. Bake until the cake springs back when gently poked and the cake is starting to pull away from the sides, about 30 minutes.
    • Cool in pan on wire rack for 5 minutes before turning out. Cool completely before leveling and frosting.


    • Combine the egg whites and sugar in a large heat-proof bowl. Stir with a silicone spatula until smooth. 
    • Place the bowl on top of a pot of simmering water, but make sure that the bottom of the bowl does not touch the water.
    • Stirring constantly, heat the egg and sugar mixture to 150°F/66°C-160°F/71°C.
    • Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.
    • Whisk on medium until the mixture has enough air incorporated that you can turn the mixer up to high without splashing.
    • Whisk on high until the mixture is silky, has stiff peaks, and is almost room temperature. This will take several minutes.
    • Turn off the mixer, add in the cherry powder, salt, and liqueur, if using. Mix for a few seconds to combine.


    • Place the cooled and leveled cake on a cake plate or cake stand with the bottom side (pan side) up. Use a few tablespoons of the meringue to thinly cover the top and sides of the cake.
    • Fill a piping bag fitted with a small, open star tip with the remaining meringue. Pipe rows across the top.
    • To pipe as pictured, hold your piping bag almost parallel to your piping surface. Angle just enough to leave room for your hand.
    • Circle around and around with even pressure. Imagine you are drawing a spring on its side.
    • Use a fine-mesh sieve to dust the finished cake with cherry powder. Serve immediately. Can be stored at room temperature for up to one day.

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