1 1/2 C. spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
seeds of 1 vanilla bean
3/4 cup coconut oil, room temperature and soft
3/4 C. organic cane sugar
2 large eggs
1 vanilla bean
1/2 cup sour cream or yogurt
1 C. frozen cherries
1 C. chocolate chip (I used Ghirardelli dark chocolate)
Preheat oven to 350°. Grease and flour an 8-inch square cake pan, grease well.
Whisk together flour, baking powder, baking soda, salt and seeds from vanilla bean. Set aside.
Mix coconut oil and sugar in a KitchenAid until well mixed. Add eggs, one at a time, mixing well after each addition.
Add flour mixture in 3 portions, alternating with sour cream or yogurt. Begin and end with flour mixture. Mix just until combined.
Transfer to prepared pan and smooth evenly.
Bake 30-40 minutes, or until a pick inserted into the center comes out clean. Cool in pan on wire rack until it is cool completely.
Recipe adapted from bakeorbreak.com