Summary

Ingredients

• 300 g wheat flour
• 20 g tartar bakin powder
• 40 g cocoa powder
• 200 g raw cane suar
• 1 packet bourbon vanilla sugar
• 1 pinch (s) salt
• 150 g mararine
• 250 ml oat milk (oat drink)
• 1 glass morello cherries

For the sprinkles:

• 75 g wheat flour
• 35 g suar
• 35 g cashew nuts or almonds, round
• 60 g mararine, soft

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Instructions

1. Let the morello cherries drain briefly in the sieve and then spread them on kitchen paper and let them drain further.
2. Grease a springform pan (26 cm) and sprinkle with breadcrumbs.
3. Mix the ingredients for the crumbles briefly. If the soft margarine makes them more greasy and lumpy, it doesn`t matter. Just crumble on top of the cake at the end, after baking they are perfect.
4. Mix the flour, tartar baking powder, cocoa, salt, cane sugar and vanilla sugar together in a mixing bowl. Add the margarine and mix briefly with the hand mixer. Gradually stir in the oat milk and stir everything until smooth.
5. Spread the firm batter into the prepared springform pan and cover with the morello cherries. Now distribute the crumble on the cake.
6. Bake in a preheated oven at 180 ° C top / bottom heat (convection: 160 ° C) for about 70 minutes.
7. Do a chopsticks test, it should come out dry and without dough, then the cake is baked through.
8. It is so tasty that it can be eaten lukewarm.