1 ¾ cups (219 g) all-purpose flour
¾ cup (88.5 g) Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup olive oil or avocado oil
2 large eggs, room temperature
¾ cup (172.5 g) yogurt,
½ cup (122.5 g) liquid- milk, buttermilk, alt milk, soda water
½ cup (119 g) hot brewed coffee, or hot water
1 can (21 ounces) cherry pie filling, about 1 ¾ cups
Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Set aside.
In a separate bowl, whisk together the butter, eggs, yogurt, milk/alt milk/water, and coffee. Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in the cherry pie filling.
Spoon the batter into the prepared bundt pan. Bake for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven. Allow it to cool
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