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Closeup of a slice of cherry almond cake being pulled away from the cake.

Gluten Free Fresh Cherry Almond Cake

Almonds and fresh sweet cherries make for the perfect pairing in this deliciously moist gluten free and dairy free cake. It's perfect for coffee time or dessert.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 273kcal

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.
Nutrition Facts
Gluten Free Fresh Cherry Almond Cake
Amount per Serving
Calories
273
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
27
mg
9
%
Sodium
 
244
mg
11
%
Potassium
 
151
mg
4
%
Carbohydrates
 
38
g
13
%
Fiber
 
4
g
17
%
Sugar
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin A
 
453
IU
9
%
Vitamin C
 
2
mg
2
%
Calcium
 
100
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!