Cherry Thyme Olive Oil Cake

INGREDIENTS:

1 cup coconut yogurt (any other thick yogurt will work)

2/3 cup honey

2/3 cup olive oil

1 1/2 Tbsp. lemon zest

1 1/2 Tbsp. lemon juice

2 tsp. vanilla extract

3 eggs or flax eggs (1 Tbsp. flaxseed meal + 2.5 Tbsp. warm water, let sit for ~10 min.)

2 cup almond flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. iodized/fine sea salt

1 cup fresh cherries, halved and pitted (keep half reserved, out of batter)

2 1/2 Tbsp. fresh thyme, chopped

STEPS:

Preheat oven to 350 F. Line the bottom of a 10” spring form pan with parchment paper. Spray the sides of the pan with a nonstick cooking spray such as avocado oil. Combine everything in 1 bowl, whisk. Pour batter into pan and place the remaining 1/2 cup of cherries onto the top surface of the cake. Bake for ~55 min, then place on a rack to cool. (Tip: check readiness by inserting a clean toothpick in the center of the cake - when it comes out clean of residue, the cake is done!)

Optional: garnish with fresh thyme and dried lemon slices. Serve slightly warm or room temperature. Keeps well in fridge for up to 10 days.