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    Home » Cakes

    Gluten Free Cherry Almond Cake

    Published: Jul 18, 2022 · Modified: Jan 26, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    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 a snack or dessert. It's a single layer almond flavored buttery cake filling with loads of fresh cherries and topped off with crunchy toasted almonds.

    A slice of cherry almond cake being pulled out with a cake server.

    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.

    Jump to:
    • Why You'll Love This Cherry Cake Recipe
    • Ingredients
    • Variations
    • How to make this simple cherry cake
    • Baking Tip
    • Find More Cherry Recipes to Try!
    • Storage
    • Recipe FAQs
    • More fruit desserts to consider:
    • Recipe

    Why You'll Love This Cherry Cake Recipe

    • 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!

    Ingredients

    Ingredients for cherry almond cake on a white table.
    • 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.

    See recipe card for full ingredient list with measurements.

    Variations

    • Replace cherries with strawberries, raspberries, blackberries or blueberries.
    • Leave off the almonds and dust the top with powdered sugar.
    • 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.

    How to make this simple cherry cake

    Butter and sugar creamed together in a large metal mixing bowl.

    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.

    Partially mixed cherry cake batter in a metal mixing bowl.

    STEP 2: Add the almond extract and the eggs, beating about 60 seconds between each addition.

    Mixed cake batter in a large metal bowl.

    STEP 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.

    Fresh cherries being folded into the cake batter using a spatula.

    STEP 4: Fold the cherries in with a spatula.

    Cherry cake batter being spread into a springform pan with an offset spatula.

    STEP 5: Spread the batter into your prepared cake pan. It will be thick.

    Unbaked cherry cake topped with fresh cherries and almond slices.

    STEP 6: Sprinkle with a few fresh cherries and sliced almonds, if using, and bake.

    Baking 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.

    Closeup of the interior of a sliced gluten free cherry cake on a white dish.
    Pin for gluten free fresh cherry recipes.

    Find More Cherry Recipes to Try!

    Make the most of cherry season with these delicious fresh cherry recipes.

    Get the recipes

    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.

    A sliced gluten free cherry almond cake sitting on a pink table.

    Recipe FAQs

    How do you know when a cake is done?

    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.

    Can a cherry almond cake be frozen?

    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 have an almond allergy / intolerance, can I use something else?

    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.

    Can I use another size pan?

    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 fruit desserts to consider:

    • A scoop of cherry cobbler being lifted from a white baking dish.
      Gluten Free Cherry Cobbler
    • A bite being taken from a slice of no bake blueberry cheesecake.
      No Bake Blueberry Cheesecake
    • Three slices of gluten free blueberry cake stacked on a wooden cutting board.
      Gluten Free Blueberry Cake
    • Blood orange pound cake topped with pink icing and chopped pistachios.
      Blood Orange Pound Cake

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A slice of gluten free cherry cake being pulled away with a cake server.

    Gluten Free Cherry Almond Cake

    Almonds and fresh sweet cherries make for the perfect pairing in this deliciously moist dairy free and gluten free cherry cake. It's perfect for coffee time or dessert.
    Author: Tiffany
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Cooling Time: 15 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12
    Calories: 273kcal
    Prevent your screen from going dark

    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

    STORAGE: Cover leftover cake and store in the refrigerator for up to 4 days.  Because the butter in the cake will become dense when cold, I recommend reheating individual slices of cake in the microwave for 15-20 seconds prior to serving.
    Calories: 273kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 151mg | Fiber: 4g | Sugar: 21g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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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    5 from 9 votes (9 ratings without comment)

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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