Chocolate and Bird Cherry Flour Cake is a traditional American recipe for a classic gluten-free and lactose-free chocolate cake made from bird cherry flour and eggs stabilized with arrowroot. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate and Bird Cherry Flour Cake.
In a large mixing bowl combine the bird cherry flour, cocoa powder and arrowroot along with the baking soda and salt. Mix thoroughly to combine then set aside.
In a separate bowl beat together the eggs, honey, oil, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredient mix then whisk to blend together. Pour the resultant batter into a greased and floured 22cm diameter springform pan. Transfer to an oven pre-heated to 170&x00B0;C and bake for about 40 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes. After this time loosen the sides of the springform cake tin, run a knife around the edges then transfer to a wire rack to cool. The cake can be served warm or at room temperature.
