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350ml unsweetened almond milk

1 ½ tbsp apple cider vinegar

110g gluten free self-raising flour

75g cacao powder

90g Mornflake Superfast Creamy Oats

1½ tsp baking powder

1 tsp vanilla extract

150ml grade A maple syrup

200g frozen cherries

100g dark chocolate, melted


200g frozen cherries

100ml grade A maple syrup

100g dark chocolate, melted


Pre-heat the oven to 180°C. Line a loaf tin with baking paper.

Pour the almond milk into a bowl, add the apple cider vinegar, stir and leave to one side for 10-15 minutes, until the milk curdles.

Meanwhile tip the oats into a blender and blend until they form a fine flour.

Add all the dry ingredients to a large mixing bowl, then add the cherries and stir round until they are coated in the dry ingredients. Make a well in the centre and pour in the maple syrup, vanilla extract, melted dark chocolate and milk. Stir thoroughly to combine.

Transfer the cake batter into the loaf tin and place on the middle shelf of the oven and bake for 50 minutes.

Remove the cake from the oven and leave on a cooling rack to cool for 30 minutes. Once it is cool enough remove from the baking tin and then remove the lining paper.

To make the toppings, weigh out the frozen cherries into a saucepan, add the maple syrup and place on a high heat, stirring continuously.  Cook the cherries for 5-8 minutes until the maple syrup starts to reduce and an unctuous cherry sauce forms.

Melt the chocolate and pour generously over the top of the cake and then spoon over the maple cherries.

Store in an airtight container and eat within 3 days.

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