Last week when I went in the grocery store, they had piles and piles of cherries on sale. I grabbed up a bunch without a thought about what I was going to make. Then I remembered this cake I had baked several years ago, so I decided to find the recipe and make it again with a few tweaks. If you love the flavors of almonds and fresh cherries, this cherry almond cake recipe is just for you!
This cake is simply perfect to serve for an afternoon snack or dessert. It's a single layer almond flavored buttery cake filled with loads of juicy cherries and topped off with crunchy almonds.
If you bought too many fresh cherries, like I did, then you might also want to check out my apple cherry pie or my gluten free cherry cobbler recipes.
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Ingredient Notes
This simple cherry cake recipe uses just a handful of ingredients, which can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend in all of my cake recipes. You can use the flour blend of your choice just make sure it has xanthan gum. Different flour blends may produce different results. For the best outcome, weigh your flour.
- Eggs - The eggs provide structure for the cake. I haven't tried egg replacements with this recipe. If you do, let me know how it works in the comments.
- Vegan Butter - I used County Crock Plant butter in this recipe. You can use the brand of your choice. If you're not dairy free, then regular unsalted butter will work in the same measure.
- Non-Dairy Milk - I used unsweetened coconut milk (the kind in the carton). Any non dairy or regular milk will work in the same measure.
- Fresh Cherries - I've used fresh sweet cherries for this cake. I have not tried substituting frozen cherries, but I think it would work fine, as long as you thaw them and drain off the liquid before adding them to the cake. You could also mix in cherry pie filling in a pinch.
- Sliced Almonds - This is an optional addition to make the top pretty. It is not required for the almond flavor. If you want to leave them off you could top with a dusting of powdered sugar.
See recipe card for full ingredient list with measurements.
Substitutions & Variations
- Fruit Mix Up - Replace cherries with strawberries, raspberries, blackberries or blueberries.
- No Almonds - Leave off the almonds and dust the top with powdered sugar or a coarse sugar, like Turbinado sugar.
- Chocolate Lovers - Add ½ cup of chocolate chips, it will taste like chocolate covered cherries. Replace ¼ cup of the flour with cocoa powder for a chocolate cake.
- Baking Pan - You can also bake this recipe in a 10 cup bundt pan. The cooking time should be about the same.
How to Make a Fresh Cherry Almond Cake
Before preparing your cake batter, line a springform pan with parchment paper on the bottom and cover the sides with shortening.
STEP 1: Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed about 4 minutes until light and fluffy.
STEP 2: Add the almond extract and the eggs, beating about 60 seconds between each addition.
TEP 3: With the mixer on low speed, add half the dry ingredients (flour, baking powder and salt) followed by half of the milk. Repeat with the remaining flour and milk. Stir just until combined.
STEP 4: Fold the cherries in with a spatula.
STEP 5: Spread the batter into your prepared cake pan. It will be thick.
STEP 6: Sprinkle with a few fresh cherries and sliced almonds, if using, and bake.
Expert Tip
This recipe calls for a spring form pan. Although they make it a bit easier to remove your cake because of the removable ring you will still need to grease and line your pan for this recipe. If you don't grease the pan, the cherries are likely to stick.
Find More Cherry Recipes to Try!
Make the most of cherry season with these delicious fresh cherry recipes.
Storage
This cake is best the day it's made. But if you do have leftovers, store them in an airtight container in the refrigerator for 3-4 days.
Since the butter in the cake will cause it to be very dense when cold, I'd suggest reheating individual slices in the microwave for 15-20 seconds or bring the entire cake to room temperature prior to serving.
Recipe FAQs
Ideally you want to measure the interior temperature of the cake with an instant thermometer. You want the temperature at the center to be about 200 degrees, give or take. Since water boils at 200 degrees, cooking it beyond that will begin to dry out your cake.
If you don't have a thermometer in your kitchen, gently poke the top center of the cake. If the cake springs right back it is done. If it leaves and indentation, then I cook a few minutes more and check again.
Some people rely on the toothpick test, but if your cake is particularly moist or filled with chocolate, etc then you might get crumbs even though the cake is done.
Yes. This cake should freeze well. Wrap the cooled cake in aluminum foil and place in a plastic freezer bag. Store for up to 3 months.
Bring to room temperature before serving. You may notice some additional moisture in the cake as the cherries defrost.
You can definitely leave the almonds off the top of the cake.
If you need to exclude the almond extract as well, then I'd suggest replacing it with vanilla extract.
If you don't have a springform pan, the next best choice for this recipe is a bundt pan. Make sure you have a pan sized at least 10 cups.
More cherry recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Cherry Almond Cake
Ingredients
- 2 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Sugar
- ½ Cup Vegan Butter room temperature, or sub regular butter
- 2 Eggs room temperature
- 1 teaspoon Almond Extract
- ½ Cup Non Dairy Milk or sub regular milk
- 2 Cup Dark Sweet Cherries pitted and quartered
- ½ Cup Almond Slices optional
Instructions
- Preheat the oven to 350F degrees. Prepare a springform pan with a parchment circle in the bottom. Grease the inside of the pan. Set aside.
- Combine gluten free flour, baking powder and salt in a small bowl. Mix well and set aside.2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Add butter and sugar to the bowl of an electric mixer. Beat on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl.1 Cup Sugar, ½ Cup Vegan Butter
- Add the almond extract and eggs, beating about 60 seconds between each addition. Scrape down the bowl.2 Eggs, 1 teaspoon Almond Extract
- Turn the mixer to the lowest speed. Add half of the flour mixture, followed by half of the milk. Repeat with the remaining flour and milk. Mix until just combined.½ Cup Non Dairy Milk
- Remove bowl from mixer. Add the cherries and fold in with a spatula.2 Cup Dark Sweet Cherries
- Spread the batter into your prepared pan. Sprinkle the top with sliced almonds, if using.½ Cup Almond Slices
- Let cake batter rest in the pan about 10 minutes before baking.
- Place the springform pan on a baking sheet. Bake in the preheated oven for 55-60 minutes until the center springs back when gently poked.
- Remove from the oven and place on a cooling rack for 15 minutes. Then use a knife to gently unstick the cake from the edge of the pan. Unlatch the springform pan and remove the sides. Continue to cool until ready to serve.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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