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Vegan Cherry Almond Cake Recipe

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3.9 from 6 reviews

This Vegan Cherry Almond Cake is a moist and flavorful treat perfect for any occasion. Made with ground almonds, fresh or frozen cherries, and a hint of almond extract, this cake is naturally dairy-free and uses simple pantry ingredients. The cake has a tender crumb and a lovely crunch from flaked almonds on top, baked to a golden perfection in under an hour.

Ingredients

Dry 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

Wet Ingredients

  • 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)

Add-ins

  • 250 g (9 oz) pitted cherries (fresh or frozen)
  • A couple of handfuls of flaked almonds

Instructions

  1. Preheat and Prepare the Tin: Preheat your oven to 180°C (160°C fan)/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 to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the plain flour, ground almonds, caster sugar, baking powder, and salt. Use a balloon whisk to stir these ingredients together until they are well blended and evenly distributed.
  3. Add Wet Ingredients: Pour in the neutral oil, unsweetened non-dairy milk, almond extract, and cider or white wine vinegar into the dry mixture. Whisk gently until the batter is smooth and no dry lumps remain, taking care not to over-mix to avoid a dense cake.
  4. Assemble the Cake: Pour the batter into the prepared cake tin, spreading it evenly with a spatula. Scatter the pitted cherries evenly across the top, then sprinkle a generous handful of flaked almonds over the cherries for added texture and flavor.
  5. Bake: Place the tin in the preheated oven and bake for about 35 minutes. The cake is done when it turns pale golden on top and a skewer inserted into the center comes out clean without wet batter.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the tin. Once cooled, slice into pieces and serve as a delightful vegan dessert or snack.

Notes

  • Using fresh or frozen cherries works equally well; if using frozen, no need to thaw before adding to the batter.
  • For extra almond flavor, consider toasting the flaked almonds lightly before sprinkling on top.
  • This cake can be stored in an airtight container at room temperature for up to 3 days.
  • Substitute almond extract with vanilla extract for a different aromatic note.
  • You can replace the cider vinegar with lemon juice if preferred.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.

Find it online: https://bitezly.com/vegan-cherry-almond-cake-recipe/