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.
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.