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Moist, not-too-sweet, beautiful, this Vegan Cherry Almond Cake is a simple, delicious cake that is perfect for afternoon tea or holidays!
Story behind these Vegan Cherry Almond Cake
To be totally honest, my motivation to make this cherry almond cake was to use up the bag of frozen cherries that had been sitting in the freezer for a while. It was a fair reason, right?
But the cake turned out so moist, delicious, and beautiful, that I think I will buy more cherries just for the sake of making this cake, which is perfect for the upcoming holiday season as well.
What’s special about this Cherry Almond Cake?
- Moist, perfectly-sweet (not too sweet)
- Vegan, no eggs, no dairy
- Gluten-free, but also can use plain/all-purpose flour if that’s what you have
What do we need for Vegan Cherry Almond Cake
- Unsweetened soy milk: We will use it along with vinegar to make a ‘buttermilk’ mixture. You can also use any other non-dairy milk, but soy milk is the best in my experience.
- Apple cider vinegar: To work with the soy milk. You can also use lemon juice.
- Gluten-free plain (all-purpose) flour: I like to make gluten-free baked goods, so it’s my go-to for gluten-free cakes now. But if you’re not keen on making git gluten-free, feel free to use regular plain (all-purpose) flour.
- Almonds flour: It gives this cake more texture and a bit of nutty flavour.
- Coconut sugar: I personally love the caramel-like taste of coconut sugar, but you can use light-brown sugar or organic cane sugar if you don’t have it.
- Baking powder: Want to make this cake fluffy? This is a crucial ingredient in this recipe.
- Salt: As usual, we just need a pinch of salt to bring out more flavour.
- Neutral oil: for the moist texture in this cake. Here l use rapeseed oil, but you can use any neutral oil such as sunflower oil.
- Almond extract: A hint of almond extract here to make this cake more “almond.”
- Vanilla extract: This one is optional, but recommended if you want some extra flavour.
- Pitted cherries: Both frozen or fresh can work. Just make sure to defrost the frozen one in the fridge to get rid of extra liquid.
- Almond flakes: To be totally honest, these flakes are mainly for making this cake photogenic. But they do add some extra crunch to this cake as well.
How to Make This Vegan Cherry Almond Cake
- Prepare for baking: Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the bottom of an 6″ or 7″ cake tin with baking paper.
- Make the “buttermilk”: Add soy milk and apple cider vinegar to a jug. Mix and set it aside.
- Mix dry ingredients: In a big mixing bowl, add plain flour, almond flour, coconut sugar, baking powder, and salt. Use a spoon to mix all together.
- Mix the wet ingredients: Add oil, almond extract, and vanilla extract to the “buttermilk”. Whisk to combine.
- Mix dry and wet: Add the wet mixture to the dry one. Use a whisk to mix everything together evenly until no flour can be seen.
- To the cake tin: Pour the cake batter to the prepared cake tin. Gently drop the cake tin against the counter to even it out.
- Add toppings: Insert cherries into the cake batter, evenly space. Then sprinkle almond flakes on top.
- Bake: Place the cake tin into the oven on a lower 1/3 rack to bake at 180°C (as preheated temperature) for 27–30 minutes. Use a toothpick to test by inserting it in the centre. It should come out clean.
- Cool: Transfer the cake tin on to a wire rack to cool down completely. Then gently remove the cake from the tin. Slice and enjoy!
How Long Will This Cake Last
It can last for 3–5 days in the fridge in an airtight container, or 2 weeks in the freezer. This cake can be served both cold or at room temperature.
Final words
This cherry almond cake is super moist and sweetened to a satisfying degree. It’s also a beautiful cake for various occasion such as birthdays or house-warmings. I hope you can give it a try and let me know your thought.
Happy baking! — Nora
You might be interested in these recipes as well:
Vegan Cherry Almond Cake (Gluten-free)
Moist, not-too-sweet, beautiful, this Vegan Cherry Almond Cake is a simple, delicious cake that is perfect for afternoon tea or holidays!
Servings: 8 people
Ingredients
Cake batter
- 175 ml unsweetened soy milk, or other non-dairy milk (2/3 cup + 1 Tbsp)
- 1 tsp apple cider vinegar, or lemon juice
- 120 g gluten-free plain flour, can also use this all-purpose gluten-free flour or regular plain/all-purpose flour (1 cup)
- 85 g almonds flour, (3/4 cup + 2 Tbsp)
- 85 g coconut sugar, (1/2 cup), or 100 g organic cane sugar*
- 1 ¾ tsp baking powder
- ⅛ tsp salt
- 60 ml neutral oil, l use rapeseed oil (1/4 cup)
- ½ tsp almond extract
- ¼ tsp vanilla extract, optional
Toppings
- 125 g pitted cherries, frozen or fresh** (4.5 oz)
- 2 Tbsp almond flakes
Instructions
- Prepare for baking: Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the bottom of an 6″ or 7″ cake tin with baking paper.
- Make the “buttermilk”: Add soy milk and apple cider vinegar to a jug. Mix and set it aside.
- Mix dry ingredients: In a big mixing bowl, add plain flour, almond flour, coconut sugar, baking powder, and salt. Use a spoon to mix all together.
- Mix the wet ingredients: Add oil, almond extract, and vanilla extract to the “buttermilk”. Whisk to combine.
- Mix dry and wet: Add the wet mixture to the dry one. Use a whisk to mix everything together evenly until no flour can be seen.
- To the tin: Pour the cake batter to the prepared cake tin. Gently drop the cake tin against the counter to even it out.
- Add toppings: Insert cherries into the cake batter, evenly space. Then sprinkle almond flakes on top.
- Bake: Place the cake tin into the oven on a lower 1/3 rack to bake at 180°C for 27–30 minutes. Use a toothpick to test by inserting it in the centre. It should come out clean.
- Cool: Transfer the cake tin on to a wire rack to cool down completely. Then gently remove the cake from the tin. Slice and enjoy!
Video
Notes
- Adapted from Domestic Gothess
- **Sugar: I personally like to use coconut sugar, mainly because of its caramel taste. Also, its lower GI index will less likely to give you a sugar spike. But technically, you can use organic sugar or brown sugar as well.
- **Cherries: If using frozen cherries, let them defrost at room temperature for 10 minutes.
- Storage: Store the cake in an airtight container in the fridge. It can last for 3–5 days, or 2 weeks in the freezer. This cake can be served both cold or at room temperature.
