Cherries and chocolate and fluffy meringue create a layered dessert that is decadent, delicious, and healthier than anything like it! The delicate sweetness comes from natural sources rather than refined sugar, freeing you to indulge without worry. So grab a spoon and let’s dig in! 
Cherry Chocolate Meringue Cake in a Jar {Grain Free}
Ingredients:
For the Chocolate Banana Cake batter:
- 4 ripe bananas
- 3 large eggs
- 1/3 cup fine unsweetened coconut flakes
- 1/3 cup cocoa powder
- pinch of sea salt
- 1/4 cup almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure honey
For the cherry filling:
- 1.5 cups whole fresh or frozen cherries, pitted
- 1/2 cup pear juice, apple cider or apple juice
- 1 Tablespoon coconut palm sugar
- 2 Tablespoons pure maple syrup
- 2 teaspoons tapioca flour OR 1 teaspoon cornstarch
- 1/8 teaspoon pure almond extract, optional
For the meringue:
- 3 large egg whites, at room temperature
- pinch of sea salt
- 2 tablespoons pure honey or maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon raw sugar, blended until fine, or icing sugar (confectioners sugar)
- 1 teaspoon arrowroot flour
Directions:
- Place chocolate banana cake batter ingredients in a food processor or high-speed blender container. Puree until smooth, pausing to scrape batter from sides as necessary.
- Grease bottoms of small Mason jars. Fill 1/3 of each jar with batter. Microwave in batches of 3 jars for 60 seconds. Reposition jars if necessary. Microwave for another 30 to 60 seconds. If needed, microwave another 30 seconds. Cake should remain moist. Allow cakes to cool for a minimum of 5 minutes.
- If making your own cherry filling, add cherries, juice, coconut sugar, maple syrup, and tapioca or cornstarch to a small to medium saucepan. Heat over medium low heat, stirring continuously, until thickened, about 7 to 9 minutes. Remove from heat and let cool.
- Beat egg whites and salt together with an electric mixer until soft peaks form. Add honey or syrup and beat until incorporated. Add sugar and arrowroot flour and beat until stiff peaks form. Preheat oven to 325 degrees F (170 C).
- Layer cherry filling over chocolate banana cake, until each jar is 2/3 full. Add a meringue layer to fill the jar (this will rise when hot and then shrink back when cooler). Bake the jars for about 10 minutes, until meringue turns light golden brown. Let jars cool before serving slightly warm or at room temperature.
I‘m bringing this dessert to Fiesta Friday and Savoring Saturdays.
I also share recipes at Allergy Free Wednesdays, Gluten Free Wednesdays, Corn-free Everyday, and here.
Swirls and Spice 
Yum … can’t wait to try this recipe out! 🙂 Thanks!
I am so happy to hear that! Enjoy! 🙂
I am obsessed with jars! This sounds and looks tasty! 🙂 Happy FF! 🙂
Thanks! Jars make it fun because you can see the layers of goodness!
You don’t have to tell me to grab a spoon twice! These little cakes in a jar are adorable and the flavor sounds fabulous. 🙂 That meringue topping looks absolutely perfect! Thanks for sharing your delicious recipe with all of celebrating the Fiesta Friday Anniversary!
It’s my pleasure! Thanks for stopping by!
A sweet that is described as being somewhat healthy is definitely going to get my attention.
Right! I like having something sweet that is healthy enough to eat any time.
They look amazing! Lovely meringue tips, btw 🙂
Meringue is so nice when it turns out well. Enjoy!
Love these jar recipes – makes all my hoarding worthwhile! This looks really delicious and very worthy of a special occasion too! Happy Fiesta Friday!
Thank you, Selma!
What a yummy dessert! My family goes crazy over cherries and chocolate so they would love this. Thanks so much for bringing it to Fiesta Friday!
You are very welcome, Shari!
Delicious dessert and so pretty! Perfect for FF!
Thank you, Julie! I’m so glad you liked it. -Julia
This looks so super yummy and so cute!
Thanks, Christine. I love adding fruit to desserts. 🙂
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-feb-01-2015/
Done! Thanks for the invitation!
Looks very interesting and delish👍😋
Your dessert looks so pretty in the jar and looks yummy too! Thanks for sharing on Merry Monday.
Thanks, Erlene, for hosting such a fun party each week!
Love the presentation in the jar! 🙂 So cute and clever.
Thanks! The dessert would also work in ramekins, but I like seeing the layers. 🙂
This looks so pretty, Julia! I love all the layers in this dessert! The chocolate banana cake sounds phenomenal with the cherry filling and meringue! What a great idea to serve it in a jar too – looks delicious!
Thanks, Kelly! I’ve been known to eat one of these for breakfast, too. 🙂
I can’t wait to try these! I’ve always loved the idea of baking things in jars, but I’ve always been afraid. Haha. But these are calling me… 😉
Thanks for sharing them at Savoring Saturdays! I’m featuring them at this weekend’s party! Can’t wait to see what you share this week… 😉
Thanks so much, Raia! I hope you enjoy them! I found the cake part stayed moister when I used coconut flakes, BTW.
What temperature is the oven for the meringue please.
The meringue is baked at 325 degrees F (170 C). Enjoy!
What a great idea putting it all in a jar, it looks wonderful!Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
Thanks, Laura! I’ll be back!
I’m a sucker for anything in a jar! 🙂 Sounds wonderful!