Loaf Cake:

1. Preheat oven to 350 degrees.
2. First, wash the cherries and remove all the stems and pits. See the instructions above for a trick! 
3. Next, combine Bob’s red mill egg replacer with four tablespoons of water and set aside for 2 minutes until it becomes thick. 
4. In a large bowl mix together room temperature yogurt, melted coconut oil, room temperature almond milk, vanilla, water, and almond extract.
5. Add sugar and stir.
6. In a smaller bowl combine flour, baking powder, salt.
7. Sift flour mixture into the wet ingredients and stir until combined. 
8. Fold in poppy seeds and pitted cherries. 
9. Line a loaf pan with parchment paper and pour the batter in the pan.
10. Bake for 50-60 minutes or until a toothpick comes out clean. 
11. Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack. 
12. Let cool completely before adding the glaze.

Glaze:

1. In a small bowl combine powdered sugar, beet powder, vanilla, and add water to thin the glaze to the desired consistency. 
2. Or simply dust the finished loaf cake with powdered sugar!