I ate a crazy amount of cherries this summer and tested this luscious cherry lasagna five times. My husband was in heaven, especially since the recipe was his idea. I had a lot of lasagna growing up but never a sweet version; I wish my mom was still around to taste it. This one is layered with cinnamon flavored cherries, gluten free cake, and whipped coconut cream. Perfect for a summer gluten free dessert and a definite crowd pleaser!
Cherry Lasagna
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Dessert
Serves: 9 servings
Ingredients
Cake
- 1 cup almond flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons coconut oil
- ⅓ cup melted coconut butter or unsalted butter
- 3 eggs
- 4 tablespoons honey
- 1 teaspoon vanilla
Cherry Filling
- 2 lbs fresh cherries (4 heaping cups coarsely chopped) plus 9 stemmed cherries for the top*
- ⅓ - ½ cup honey
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 5-6 teaspoons arrowroot, dissolved in an equal amount of water
Whipped Coconut Cream
- 3 cans full-fat coconut milk (refrigerate overnight)
- ¼ cup honey or your favorite sweetener
- 1 teaspoon vanilla
Chocolate Shavings
- 1 chocolate bar, 2-3 oz
Instructions
Cake
- Preheat oven to 300°F and grease two 9x7, glass baking dishes.
- Line the bottom of one of the pans with a small piece of parchment paper, making sure that it only covers the bottom and does not reach up the sides at all (the paper usually ends up being a bit smaller than the bottom of the pan).
- In a medium bowl, add the sifted flour, baking powder, and salt.
- In a small saucepan melt the coconut oil and coconut butter/butter.
- Remove from heat and set aside to cool.
- In another small bowl, whisk the eggs, honey and vanilla with a fork.
- Add the butter mixture and the egg mixture to the flour and mix with a spatula until combined.
- Pour half the batter into the lined dish and the other half into the greased (and unlined) dish.
- Bake on the top shelf of the oven for 20 minutes. Remove from the oven and let the cake cool completely.
Cherry Filling
- Add the chopped cherries to a medium saucepan on medium heat and simmer for 5 minutes.
- Add the honey, cinnamon, and lemon juice and bring to a slow boil for 10-15 minutes.
- Mix the arrowroot and water in a small mixing bowl until well dissolved.
- Slowly add the arrowroot and stir until bubbly and the sauce starts to thicken. It will thicken more as it cools, but you want to make sure it isn't too runny. Add more if needed. The end result should be the consistency of jam. Place in the fridge to cool completely. You can also make the cherries the night before.
Coconut Whipped Cream
- Scoop the top of all 3 cans of coconut milk and add to a medium bowl (reserve the water for soups or smoothies).
- Add the sweetener and vanilla and whip with a hand mixer until you have a nice cream. Adjust your sweetness level adding more to taste.
- Refrigerate until you're ready to assemble.
Chocolate Shavings
- Stand the chocolate bar up on its side and use a potato peeler to shave into fine shreds of chocolate. You only need about ½ cup. Eat the rest while you assemble the lasagna!
Assembly (the fun part!)
- Spread half of the cherry filling on top of the cake layer you baked in the unlined dish, making sure it is one smooth layer.
- Add half of the coconut cream on top of the cherry filling.
- Carefully flip the second cake layer (the one you had baked on parchment) onto a plate. Remove the parchment paper and place on top of the coconut cream.
- Repeat the steps above until you have the top layer covered with cream.
- Add the stemmed cherries on top along with the chocolate shavings.
- Refrigerate for 4-6 hours or overnight.
- For reference, here's a quick how-to video!
Notes
*Frozen cherries work fine.
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