– 1 ½ cups whole wheat pastry flour – ⅓ cup unsweetened cocoa powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 scant cup raw (turbinado) sugar – ½ cup melted coconut oil or quality vegetable oil – 1 cup coffee (I mixed one packet of Starbucks VIA instant coffee with cold filtered water, you could also just use 1 cup of cold water) – 1 teaspoon vanilla extract – ½ teaspoon almond extract – 2 tablespoons cider vinegar – 1 ¼ pound dark cherries (roughly enough cherries to cover the bottom of your cake pan)
Warm the oven up to 375 degrees Fahrenheit. Cut up the cherries. The cherry pitter I bought makes it really easy to remove the pits from cherries.
Place parchment paper on your pan bottom. I used a 9-inch non-stick springform pan to easily remove the cake. Mix flour, cocoa powder, baking soda, salt, and sugar in the cake pan.
Mix oil, cold coffee (or cold water and Starbucks VIA), almond extract, and vanilla extract in a measuring cup. Pour the liquid ingredients into the baking pan and mix with a fork or small whisk until smooth.
Add vinegar and stir quickly. Baking soda and vinegar react to create pale swirls in the batter. Mix the vinegar into the batter until evenly distributed.
Put cherries in with little stirring. My finger pushed the cherries into the batter. Bake 35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool.