Cherry Chocolate Chip Cake

I know that I say this a lot, but this is the best paleo dessert that I have made. I have had many people confirm this truth, but I suppose there is always the chance they were just being nice. However, since I thought it was so good, I have made it 3 times in the past week. Don't worry, I didn't even have a bite of the second cake and only a (tiny) piece of the third. I made those cakes for friends. Although I can't promise that I didn't lick the batter clean off the spoon. And bowl  :) The first time I made this cake I used Ghee as my Fat of Choice. Ghee is not technically "paleo" since it is dairy, but it is clarified and has all of the milk proteins/casein removed. This is beneficial for those that have sensitivities to dairy. However, because I know that Ghee is a no-no to some, I decided to substitute it for a different FoC on the other cakes. I don't think that the texture or taste was altered significantly, so feel free to use which ever fat you would like. I think coconut oil would be a great choice, too! I used almond oil for the last 2 cakes and loved the extra hint of almond with the cherries. I also made some amazing paleo cherry ice cream (and I don't even have an ice cream maker!) that we ate along with the cake. Amazing!

Ingredients:

• 3 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 eggs
• 1 tsp almond extract
• 1/2 cup ghee (or use almond oil or coconut oil)
• 1/2 cup honey
• 1/2 cup Enjoy Life Chocolate Chips
• 1 cup, approx, of cherries, halved and pitted.*

Instructions:

1. Preheat oven to 350 degrees
2. Mix almond flour, salt and baking soda in a large bowl
3. Mix eggs, almond extract, ghee, and honey in a small bowl
4. Incorporate egg mixture in to flour mixture. Mix until well combined
5. Fold in chocolate chips
6. Spray bundt pan with coconut oil, or other non-stick spray. Place halved/pitted cherries cut side UP in bottom of pan.
7. Pour batter on top of cherries and place in oven to bake for 25-30 minutes, or until the cake passes the toothpick test
8. Let the cake cool in the pan for about 30 minutes. Then, place a plate over pan and flip the pan over to release the cake on the pan.
9. Slice and serve!

* I used approx 20 cherries, that I halved, minus a few halves that got consumed while mixing.