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.

Ingredients

    Cake

    • 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 mylk, room temperature
    • 50g vegetable oil
    • 1 egg, room temperature
    • 1 tsp vanilla bean paste or extract 115g boiling water


    Meringue

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



    Assembly

    • freeze-dried cherry powder for dusting

Instructions

    Cake

    • 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.


    Meringue

    • 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.


    Assembly

    • 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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