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Cherry Cake

Prep Time:

40 min

Cook Time:

20 min


8 Servings



About the Recipe

Light cherry cake with ice cream and fresh cherries - prefect for the hot summer months!


  • 180 g cake flour 

  • 1/2 tsp  baking soda

  • 1 tbsp cocoa powder

  • pinch of salt

  • 60g butter 

  • 200g erythritol 

  • 120ml coconut oil

  • 2 eggs 

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

  • red beets or other red food coloring

  • 120ml milk

  • unslated cream cheese or fresh cream


  1. Mix all dry ingredinets: flour, baking soda, cocoa powder, salt and erythritol

  2. Saparate the yolks from the egg whites

  3. Mix the yolks with the coconut oil, vanilla, vinegar,  and the milk; add the red beets and the butter

  4. Mix all ingredients together

  5. Beat the egg whites until fluffy peaks form and fold them gently into the mixture stirring gently

  6. Divide the batter in two pans and bake for 30 min at prehear over (160 C) over a parchment paper

  7. Once the bakesd cakes have cooled down, assemble them by spreading cream cheese frosing in between and on the side

  8. Decorate on top with generous scoops of Coppa della Maga Cherry & Cream and fresh cherries

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