Vegan Cherry Pie (Refined sugar free)

This Vegan Cherry Pie has a crumbly texture. Delicate cherry filling will not leave you indifferent to this dessert. I have already made a similar Apple Cinnamon Crumble Bars recipe. Only instead of cherries there were apples. And today I wanted to make a more loose Cherry Pie texture. To make it look more like a shortbread cookie.

Learn how to make this delicious dessert.

Vegan Cherry Pie Ingredients

There are only seven ingredients in the Cherry Pie recipe. And they can be divided into two groups. This is a crust with crumbs and a fruit filling.

Crust and crumb

Vegan Cherry Pie is based on whole wheat flour and almond flour. These ingredients are easy to replace with others. If you don’t like gluten, go for oatmeal. Don’t eat nuts? Just add a slightly smaller amount of whole wheat flour.

Sweetener as usual in my recipes is coconut sugar. Also good for making maple syrup, coconut or Jerusalem artichoke syrup. Yes, one more thing. I make desserts not too sweet. So adjust the amount of sweetener as you like.

We also have refined coconut oil in our delicious dessert. Instead, any vegetable oil without a specific taste will do.

Fruit filling

Everything is simple here. Pitted cherries, coconut sugar and tapioca flour. Cherries are suitable both fresh and frozen. In the summer when there were fresh cherries, I did not have enough time for this recipe. So today I took the frozen ones. First let them melt.

In addition to the ingredients for making Vegan Cherry Pie, you will need an 18 cm round form and parchment. Now we are all set. Let’s start cooking.

How to make Vegan Cherry Pie

First turn on the oven 180°C/350°F. Then put parchment or oil on the bottom and sides of the mold.

Then proceed to the preparation of the crust and crumbs. In a bowl, mix whole wheat flour, almond flour and coconut sugar. Add refined coconut oil and vanilla extract to the resulting flour mixture. Mix everything well. The dough should turn out to be loose and, when pressed, gather into a lump. If the dough doesn’t come together, add some butter or syrup.

Separate the third part from the finished dough and set aside. We use it to sprinkle the cake. Spread the rest of the dough evenly over the bottom of the mold and press it well. Then lay the cherry halves on the dough. Sprinkle the top of the cherries with coconut sugar and tapioca flour. Now we need to cover the fruit filling. For this, we have a little test left. Spread it over the cherries and press lightly.

Bake Vegan Cherry Pie 30 – 35 minutes until golden brown. Cool the finished cake in the form. Store Vegan Cherry Pie in a tightly sealed container on your counter for three days. For longer storage, place the cake in the freezer.

Prepare this delicious dessert and write your impressions.

Enjoy your meals!

Be healthy and love yourself!

Vegan Cherry Pie (Refined sugar free)

Recipe by Здоровые домашние торты | ВладимирCourse: Vegan

Servings

10

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

355

kcal

Ingredients

• Crust and crumb
  

• 2 cups (280g) whole wheat flour

• 1 cup (100g) almond flour
  

• 3/4 cup (150g) refined coconut oil

• 4 tablespoons (60g) coconut sugar
  

• 1 teaspoon vanilla extract
  

• Fruit filling
  

• 2 cups (300g) pitted cherries

• 1 tablespoon coconut sugar

• 1 tbsp tapioca flour or cornstarch
  

Instructions

• Turn on the oven 180°C/350°F. In a 18 cm round form, put parchment or grease with coconut oil.
  
• Mix whole wheat flour, almond flour and coconut sugar.
  
• Add refined coconut oil and vanilla extract. The dough should turn out to be loose and, when pressed, gather into a lump. If the dough doesn’t come together, add some butter or syrup.
  
• Separate the third part and set aside. Spread the rest of the dough evenly over the bottom of the mold and press it well.
  
• Lay the cherry halves on the dough. Sprinkle the top of the cherries with coconut sugar and tapioca flour. Sprinkle the remaining batter over the pie filling and press lightly.
  
• Bake Vegan Cherry Pie 30 – 35 minutes until golden brown. Cool the finished cake in the form.
  
• Store Vegan Cherry Pie in a tightly sealed container on your counter for three days. For longer storage, place the cake in the freezer.
  

Recipe Video

Notes

• Cup 250 ml.