Simple but delicious 10 ingredient gluten, oil and dairy free chocolate cherry bakewell loaf. If you’re a fan of anything cherry and almond flavour then with the addition of chocolate which makes anything better. You need to bake this loaf cake recipe asap, promise it won't disappoint.
Pre heat oven to 180c
In a large mixing bowl combine all the dry ingredients together. Except the chocolate and glace cherries
Add in the wet ingredients and mix till well incorporated.
Chop the chocolate up in to small pieces. Cut the glace cherries into quarters.
Mix in half the chocolate and all the glace cherries to the batter.
Dust the inside of a 1lb loaf tine with flour to prevent it from sticking. Alternatively you could use a loaf tin liner inside.
Scoop the batter into the loaf tin. Add the remaining half of the chocolate to the top. Pressing the chocolate down into the batter slightly.
Bake at 180c for 30 minutes. Check on it after 15 minutes and if the top of the loaf is browning to quickly. Cover with tin foil to stop it from burning whilst the rest of the loaf bakes.
Remove from the oven and check its baked in the middle. Insert a tooth pick or skewer and if it comes out clean or has a few crumbs on it then its done. If not return to the oven for another 5 minutes.
Leave the finished loaf to cool before slicing.
Wrap the loaf in tin foil to keep it fresh and eat within 4 days. Reheat it in the microwave for 15 seconds for that fresh baked taste.