Name: Vegan Cherry Almond Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour; 175 g (6 oz) ground almonds; 230 g (1 cup + 2 Tbsp) caster (superfine) sugar; 3 ½ tsp baking powder; ¼ tsp salt; 140 ml (½ cup + 4 tsp) neutral oil (sunflower, olive, or avocado oil recommended); 350 ml (1 + ⅓ cups + 2 Tbsp) unsweetened non-dairy milk (soy milk preferred); 1 tsp almond extract (or vanilla extract); 1 Tbsp cider or white wine vinegar (or lemon juice); 250 g (9 oz) pitted cherries (fresh or frozen); A couple of handfuls of flaked almonds

There is something utterly delightful and comforting about this Vegan Cherry Almond Cake Recipe that makes it a true favorite for sharing with friends and family. Bursting with juicy cherries and the subtle nuttiness of ground almonds, this cake melts in your mouth with a moist, tender crumb that comes solely from plant-based ingredients. It’s an absolute joy to bake and even more exciting to eat, making it perfect for gatherings or simply treating yourself on any day. If you’ve been searching for a vegan dessert that combines fruit, nuts, and a satisfyingly soft texture, this recipe is guaranteed to win your heart.

Ingredients You’ll Need

The image shows a single layer of light beige cake batter spread evenly inside a rectangular metal baking pan lined with parchment paper, placed on a white marbled surface. On top of the batter, there is a scattered layer of whole red cherries with a matte finish and a topping of thin, flat, off-white almond slices, both spread evenly over the surface, adding texture and color contrast. The cherries are slightly sunken into the batter, and the almond slices rest lightly on top, creating a visually balanced and inviting pre-baked dessert. Photo taken with an iphone --ar 4:5 --v 7

This Vegan Cherry Almond Cake Recipe relies on simple but essential ingredients that together create remarkable flavor, texture, and a lovely color contrast. Each element plays its part — from the creamy non-dairy milk to the zing of cider vinegar, every addition ensures a naturally delicious cake.

Plain (all-purpose) flour: The base of our cake, giving structure and softness without heaviness.
Ground almonds: Adds a rich, nutty flavor and a moist texture to the crumb.
Caster (superfine) sugar: Sweetens the cake beautifully while dissolving smoothly in the batter.
Baking powder: Essential for that lovely rise and fluffiness.
Salt: Balances the sweetness and enhances the almond and cherry flavors.
Neutral oil (sunflower, olive, avocado): Keeps the cake tender and moist without overpowering other tastes.
Unsweetened non-dairy milk (soy preferred): Provides creaminess and moisture in a vegan-friendly way.
Almond extract (or vanilla): Intensifies the almond flavor, giving the cake a beautiful aromatic lift.
Cider or white wine vinegar (or lemon juice): Reacts with the baking powder to create a light texture and adds a subtle tang.
Pitted cherries (fresh or frozen): The star ingredient delivering juicy bursts of sweetness and vibrant color.
Flaked almonds: Sprinkled on top for a delightful crunch and decorative finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Cherry Almond Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Begin by setting your oven to 180°C (fan 160°C/350°F/gas mark 4). Grease a 23 x 33 cm (9 x 13 inch) rectangular cake tin thoroughly and line it with baking parchment. This preparation ensures your cake will bake evenly and release easily after baking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, add the plain flour, ground almonds, caster sugar, baking powder, and salt. Use a balloon whisk to mix everything until uniformly blended. This step helps distribute the raising agent evenly for a perfect rise.

Step 3: Mix the Wet Ingredients and Form Batter

Pour in the neutral oil, unsweetened non-dairy milk, almond extract, and cider vinegar over the dry ingredients. Whisk gently but thoroughly until all lumps disappear and the batter is smooth. Be mindful not to overmix, as over-beating can make the cake dense instead of light and fluffy.

Step 4: Add the Cherries and Flaked Almonds

Pour the batter into your prepared tin and smooth out the surface with a spatula. Evenly scatter the pitted cherries and a couple of handfuls of flaked almonds on top. These add bursts of flavor and a lovely textural contrast once baked.

Step 5: Bake until Golden and Juicy

Bake in your preheated oven for about 35 minutes. You’ll know it’s ready when the top is pale golden and a skewer inserted into the center comes out clean. The smell of almonds and cherries wafting through your kitchen will be irresistible!

Step 6: Cool and Slice

Allow the cake to cool completely in the tin before slicing into squares. Cooling helps the structure set properly so every slice holds together beautifully and you get that perfect tender crumb.

How to Serve Vegan Cherry Almond Cake Recipe

Garnishes

Top your cake slices with a dusting of powdered sugar or a light drizzle of vegan glaze to add a pretty finishing touch. Fresh cherries or a few extra flaked almonds sprinkled just before serving can make it feel extra special.

Side Dishes

This cake pairs wonderfully with a scoop of plant-based vanilla ice cream or a dollop of coconut whipped cream. For a refreshing balance, serve alongside fresh berries or a simple fruit salad for added juiciness and color.

Creative Ways to Present

If you’re hosting, consider layering this cake with vegan whipped cream and fresh cherries to turn it into a stunning trifle. Alternatively, cut it into small squares for a charming snack platter at parties, letting guests enjoy bite-sized pieces bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Keeping it covered preserves its moisture and almond-cherry freshness beautifully.

Freezing

This Vegan Cherry Almond Cake Recipe freezes exceptionally well. Wrap individual slices tightly in plastic wrap and place them in a freezer bag or container. They will keep perfectly for up to 3 months, making it easy to enjoy later without losing flavor or texture.

Reheating

When you’re ready to eat frozen slices, allow them to thaw at room temperature or warm them gently in the oven at low heat for a few minutes. Microwaving briefly also works if you’re short on time, just watch carefully to avoid drying out the cake.

FAQs

Can I use fresh cherries instead of frozen?

Absolutely! Both fresh and frozen cherries work perfectly in this Vegan Cherry Almond Cake Recipe. Just make sure your fresh cherries are pitted before adding them to the batter.

Is almond extract necessary?

While almond extract enhances the nutty flavor beautifully, you can substitute it with vanilla extract if preferred. The cake will still be delicious with a slightly different aroma.

Can I replace ground almonds with another nut?

Ground almonds are ideal for texture and flavor, but you can experiment with other finely ground nuts like hazelnuts or walnuts. Keep in mind this will slightly change the taste and texture of the cake.

What non-dairy milk is best for this cake?

Soy milk is recommended for its neutral taste and good casing properties, but almond, oat, or coconut milk can work well too. Just choose unsweetened versions to keep control of the cake’s sweetness.

How can I make this cake oil-free?

Replacing oil in this recipe can be tricky because it helps keep the cake moist. You might try applesauce or mashed banana as a substitute, but the texture may differ slightly. Experiment to find what works best for you!

Final Thoughts

This Vegan Cherry Almond Cake Recipe is one of those rare finds that feels both indulgent and wholesome. Its balance of flavors, easy preparation, and beautiful presentation make it a standout dessert for any occasion. I wholeheartedly encourage you to give it a try in your kitchen — I promise it will become as cherished in your collection as it is in mine.