This Vegan Cherry Almond Cake is one of those crowd-pleasing bakes that feels both simple and special. It brings together the joy of seasonal fruit in a way that's comforting, flavorful, and plant-based.
Making this Vegan Cherry Almond Cake is easy with pantry staples. It is light, soft, moist, and naturally egg-free and dairy-free without the need for egg replacers. Whether you’re serving it for brunch, dessert, or tea time, it’s sure to become a favorite!
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Vegan Cherry Almond Cake with Fresh Cherries
There’s something magical about using fresh cherries and almond flour in the cake. The sweet and juicy burst of fresh cherries beautifully complements the delicate nuttiness of almonds.
This Vegan Cherry Almond Cake is not only delicious and satisfying but also perfectly sweetened, and the best part? It's completely egg-free and dairy-free!
Whether you're baking for a special occasion, a summer gathering, or just a cozy weekend treat, this cake checks all the boxes. It's soft, moist, and full of fruity flavor in every bite, with a subtle nutty flavor of almond flour.
While this cake is perfect during cherry season, you can enjoy it year-round by using frozen cherries. It's also adaptable - swap cherries with berries or chopped apples for a seasonal twist, and play with citrus zest or spices for a new flavor profile.
Why You Will Love This Cake
- This Vegan Cherry Almond Cake is soft, moist, and light with a fluffy texture.
- No eggs, no dairy, and still incredibly rich and satisfying.
- The cake is loaded with juicy cherries and the goodness of almond flour.
- The recipe is easy and has only a few ingredients.
- You can serve it plain, dusted with powdered sugar, or topped with slivered almonds.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour to make this Vegan Cherry Almond Cake, and I recommend it. Whole wheat or whole wheat pastry flour can also be used. However, the texture will be slightly different, and the cake will be somewhat dense.
- Almond Flour: Almond flour provides moisture and a nutty flavor to the cake.
- Baking Powder and Baking Soda: These leavening agents are essential for the cake to rise. Do not interchange them. Also, make sure that they are active and not expired.
- Salt: If you use salted vegan butter, skip the salt.
- Vegan Butter: Butter adds flavor to the cake. However, you can use light-flavored oil instead of vegan butter.
- Sugar: Sugar provides structure and sweetness to the cake.
- Dairy-Free Milk: I used soy milk, but you can choose almond or oat milk.
- Apple Cider Vinegar: You can use white vinegar or lemon juice as a substitute for apple cider vinegar.
- Lemon Zest: Lemon zest provides bright and refreshing notes to the cake. However, you can skip it or use orange zest.
- Vanilla: Use pure vanilla for the best flavor.
- Cherries: Use fresh, sweet cherries, not sour ones. Additionally, it is crucial to use firm cherries; otherwise, the cake may turn out soggy.
How To Make Vegan Cherry Almond Cake
- Pit the cherries and cut them in half.
- If you like smaller pieces, cut them into quarters.
- Set aside.
- Preheat the oven to 350°F (180°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Add apple cider vinegar to dairy-free milk, stir well, and set aside.
- Whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Add melted vegan butter, sugar, lemon zest, and vanilla to a large mixing bowl.
- Whisk well.
- Add the flour mixture and the milk and vinegar mixture to the wet ingredients and mix until everything is just combined; do not overmix.
- Reserve a handful of the cherry halves and add the rest to the batter.
- Gently fold the cherries into the batter.
- Transfer the batter to the prepared baking pan.
- Top with the reserved cherries and gently press them slightly into the batter.
- Sprinkle the sparkling sugar on top if you prefer.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Because every oven is different, check the cake after 35 minutes of baking.
- Remove the cake from the oven and transfer it to a wire rack.
- Let the cake cool completely in the pan before removing it and slicing.
Serving Suggestions
The cake is elegant and delicious without frosting, but a light dusting of icing sugar on top will make it even more beautiful.
You can also top the cake with slivered almonds for more crunch and nuttiness.
For a more fruity flavor, serve the cake with cherry compote.
Serve with a scoop of vegan whipped cream or ice cream.
Pair with tea or coffee for a delightful afternoon treat.
Storing Suggestions
This Vegan Cherry Almond Cake will keep tightly covered at room temperature for up to 3 days.
Store the leftover cake in the fridge in an airtight container for up to five days.
Baking Tips For Vegan Cherry Almond Cake
Measuring the Ingredients: To achieve a moist and fluffy cake, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: If you use salted vegan butter, skip the salt or add only a pinch. You can also use light-flavored oil instead of butter.
Milk: I used soy milk to give the cake a rich texture, but you can use oat or almond milk as an alternative.
Cherries: Use fresh, sweet, firm, ripe cherries. Do not use sour cherries. If you use frozen cherries, do not thaw them before use.
Mixing the Batter: To achieve a soft and tender cake, avoid overmixing the batter.
Cool the Cake: Allow the Vegan Cherry Almond Cake to cool completely in the pan before removing it and slicing it.
FAQ For Vegan Cherry Almond Cake
Yes! You can use frozen pitted cherries. However, do not thaw them.
Almond flour adds a nutty flavor and a moist texture; however, if a substitute is needed, all-purpose flour can be used. Or, you can use ground almonds. However, note that the texture may change slightly.
Any unsweetened plant milk, such as almond, soy, or oat, will work well. However, avoid flavored and sweetened versions.
Yes, almond extract works beautifully in this recipe, enhancing the cherry-almond flavor combination. Use a small amount (½ tsp), as it's pretty intense.
Absolutely! You can bake it a day in advance. The flavors deepen after resting overnight. However, do not bake it more than a day before.
Yes, you can substitute cherries with berries. However, I recommend checking out my Blueberry Almond Cake (Eggless) and Strawberry Almond Cake (Eggless) instead.
More Vegan Desserts
Vegan Cherry Almond Cake
Ingredients
- 280g (2 cups) fresh sweet cherries (measure before pitting)
- ¾ cup (180ml) dairy-free milk
- 1 tablespoon apple cider vinegar
- 1¾ cups (210g) all-purpose flour
- ½ cup (50g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoon (98g) vegan butter, melted
- ¾ cup + 2 tablespoon (175g) granulated sugar
- Zest of one lemon
- 1 teaspoon vanilla
- Sparkling or cane sugar for topping (optional)
Instructions
- Pit the cherries and cut them in half. If you like smaller pieces, cut them into quarters. Set aside.
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Add apple cider vinegar to dairy-free milk, stir well, and set aside.
- Whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Add melted vegan butter, sugar, lemon zest, and vanilla to a large mixing bowl. Whisk well.
- Add the flour mixture and the milk and vinegar mixture to the wet ingredients and mix until everything is just combined; do not overmix.
- Reserve a handful of the cherry halves and add the rest to the batter. Gently fold the cherries into the batter.
- Transfer the batter to the prepared baking pan. Top with the reserved cherries and gently press them slightly into the batter. Sprinkle the sparkling sugar on top if you prefer.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, check the cake after 35 minutes of baking.
- Remove the cake from the oven and transfer it to a wire rack. Let the cake cool completely in the pan before removing it and slicing.
Storing Suggestions
- This Vegan Cherry Almond Cake will keep tightly covered at room temperature for up to 3 days.
- Store the leftover cake in the fridge in an air-tight container for up to five days.
Notes
- Measuring the Ingredients: To achieve a moist and fluffy cake, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: If you use salted vegan butter, skip the salt or add only a pinch. You can also use light-flavored oil instead of butter.
- Milk: I used soy milk to give the cake a rich texture, but you can use oat or almond milk as an alternative.
- Cherries: Use fresh, sweet cherries that are ripe yet firm. Do not use sour cherries. If you use frozen cherries, do not thaw them before use.
- Mixing the Batter: To achieve a soft and tender cake, avoid overmixing the batter.
- Cool the Cake: Allow the Vegan Cherry Almond Cake to cool completely in the pan before removing it and slicing it.
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