Originally published May 21, 2017. Updated July 21, 2022.
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 (and added to my previous blog), so I decided to look up the recipe and make it again with a few tweaks. If you love the flavors of almonds and fresh cherries, this gluten free cherry cake recipe is just for you!
Why You'll Love This Cake
- It's so moist.
- It's really easy to make.
- I used fresh cherries, but I think frozen cherries or even cherry pie filling would work just as well.
- It's gluten free and dairy free!
Jump to:
Ingredients
- Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my 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.
- Baking Powder - This will help give the cake it's rise to keep it light and fluffy.
- Salt
- Sugar
- 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 butter will work in the same measure.
- Almond Extract - This is the base of the almond flavor for this cake.
- 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. 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.
Instructions
Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed about 4 minutes until light and fluffy.
Add the almond extract and the eggs, beating about 60 seconds between each addition.
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.
Fold the cherries in with a spatula.
Spread the batter into your prepared cake pan. It will be thick.
Sprinkle with a few fresh cherries and sliced almonds, if using, and bake.
How to Prepare Your Pan
This recipe calls for a springform pan. Although they make it a bit easier to remove your cake because of the removeable 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.
Variations
- Replace cherries with strawberries, raspberries, blackberries or blueberries.
- Add ½ cup of chocolate chips.
- Replace ¼ cup of the flour with cocoa powder for a chocolate cake.
- Bake this recipe in a 10 cup bundt pan.
Storage
This cake is best the day it’s made. But if you do have leftovers, store them covered 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.
Frequently Asked Questions
Ideally you want to measure the interior temperature of the cake with a 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, I usually just gently poke the top center of my 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 method, 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.
I also have an almond intolerance. I am able to tolerate almond extract but not the actual nuts. If you’re the same, 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.
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.
If you're looking for more easy fruit desserts, check out these great recipes!
Gluten Free Cherry Cobbler
Gluten Free Blueberry Buckle Coffee Cake
Gluten Free Carrot Coffee Cake
Gluten Free Strawberry Banana Upside Down Cake
Gluten Free Long Lost Apple Cake
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Cherry Cake with Almonds
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.
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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