Vegan Cherry Almond Cake
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.
Servings: 12
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.
Nutrition (Approximate Values)
Calories : 226kcalCarbohydrates : 33gProtein : 3gFat : 9gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gSodium : 257mgPotassium : 95mgFiber : 1gSugar : 18gVitamin A : 74IUVitamin C : 3mgCalcium : 65mgIron : 1mg
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