Summer is upon us, and with it comes the vibrant, juicy bounty of fresh cherries. There's no better way to celebrate cherry season than by baking up a delightful Vegan Cherry Almond Cake. This cake is a harmonious blend of sweet cherries and the nutty richness of almonds, creating a dessert that’s both sophisticated and utterly delicious.
Imagine a warm, tender cake that’s bursting with juicy cherries in every bite. The natural sweetness of the cherries pairs perfectly with the subtle, earthy flavor of almonds. Topped with a generous layer of sliced almonds, this cake not only tastes fantastic but also looks incredibly elegant. It’s the kind of dessert that can impress guests at a dinner party or simply elevate a quiet evening at home.
One of the best things about this Vegan Cherry Almond Cake is how deceptively simple it is to make. You don't need any fancy equipment or obscure ingredients. If you have fresh cherries, almond flour, and a few pantry staples, you’re already halfway there. Despite its simplicity, the result is a cake that feels quite special. It’s light, moist, and has just the right amount of sweetness to satisfy any dessert craving.
What makes this cake even more appealing is its versatility. It’s perfect for a variety of occasions, from casual gatherings to more formal celebrations. You can serve it with a scoop of vegan vanilla ice cream for an extra treat or enjoy it as is, letting the flavors of the cherries and almonds shine. Plus, it’s vegan, so it’s suitable for those who follow a plant-based diet or have dairy or egg allergies.
Baking this cake is a wonderful way to make the most of cherry season. There’s something truly satisfying about using fresh, seasonal fruit in your baking. The cherries add a lovely burst of color and flavor to the cake, making each slice as beautiful as it is delicious. And those sliced almonds on top? They add a delightful crunch and a touch of elegance that makes this cake truly special.
You will need:
Dry ingredients
● 200 g. wheat flour
● 50 g. almond flour
● 130 g. sugar
● 1 teaspoon baking powder
● 1 teaspoon of baking soda
● ¼ teaspoon salt
● 1 teaspoon ground nutmeg
Wet ingredients
● 240 ml. unsweetened plant-based milk
● 80 ml. coconut oil
● 2 teaspoons of apple cider vinegar
● A few drops of vanilla extract
● A few drops of almond extract
Other ingredients
● 170 g. fresh pitted cherries (I used sour cherries, so if you're using the big sweet ones, you may want to add less sugar!)
● 30 g. almond slices
● 2 tablespoons of maple syrup
● 1 tablespoon of cornstarch
Preparation
1.Preheat the oven to 180 °C.
2.Grease a round baking tray with coconut oil, with removable edges (I used a 17 cm diameter tray).
3.Mix the cherries with cornstarch (optional) to prevent them from settling on the bottom of the cake. Make sure to remove the pits beforehand.
4.Mix the dry ingredients: flour, almond flour, sugar, baking powder, baking soda, nutmeg and salt.
5.Mix together the milk, oil, vinegar, vanilla and almond extracts.
6.Add the wet ingredients to the dry ingredients and mix until no flour remains.
7.Stir in the cherries so that they are evenly distributed in the batter.
8.Pour the batter into the tin and smooth the top with a spatula if needed.
9.Sprinkle the almond slices evenly over the top of the cake. Drizzle a couple of tablespoons of maple syrup over the top of the cake.
11.Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted in the centre comes out clean.
12.After baking, allow the cake to cool completely before cutting.
Enjoy!
