This Vegan Cherry Almond Cake is easy to make, moist and super delicious! Sweet summer cherries and almond flour that keeps it moist and the caramel-flavored coconut sugar all comes together so well in this vegan cake.
This cake is perfect to make in the early summer when the cherries are in season. But if fresh cherries aren’t available, frozen or even canned cherries can be used as well.
This was inspired by my Vegan Apple Cake on this site, and pairs well with a scoop of Cherry Banana Nice Cream.
Ingredients
This cherry cake is really easy to make and comes together quickly. Here are the ingredients you will need. Find the quantities in the full recipe below.
- Almond milk
- Apple cider vinegar
- All purpose flour
- Almond flour
- Baking powder and baking soda
- Coconut sugar or light brown sugar
- Coconut oil
- Cherries, pitted and cut in half
- Slivered almonds
- Turbinado sugar
See recipe card for quantities.
Instructions
- Preheat the oven and grease a round baking pan with removable sides.
- Mix the almond milk and apple cider vinegar and let it sit for about 10 minutes until it starts to curdle. Then add the melted coconut oil and sugar, stir well.
- In a separate bowl, add all the flour, almond flour, baking powder and baking soda and stir. Fold in the wet ingredients until just combined. Pour the batter into the prepared pan and top with cherries, slivered almonds and turbinado sugar.
- Bake the cake and then let it completely before removing from the pan. Serve with some coconut whipped cream and fresh cherries.
Substitutions
- Almond milk – I love baking with almond milk and it gives this cake an extra almond flavour. That being said, any dairy free milk can be used. If non vegan, normal milk can also be used.
- Coconut oil – Can be substituted for a neutral tasting oil like sunflower or grape-seed oil.
- Coconut sugar – It is a great refined free option but can also be substituted with light brown sugar.
Storage
This cake can be stored in an air tight container or plastic bag in room temperature for about 2-3 days. Since this cake uses fresh cherries they can start to go bad. This cherry cake can also be stored in the fridge last a little longer or freeze it for 2-3 months.
Top tip
- I looooove cherries and have bought a cherry pitter, it makes removing the Pitts so easy and fast. Well worth the investment if you are a cherry lover like me.
- If cherries aren’t in season, frozen cherries works as well!
Related
Looking for other recipes like this? Try these:
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Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
This Vegan Cherry Almond Cake is easy to make, moist and super delicious! Sweet summer cherries and almond flour that keeps it moist and the caramel-flavored coconut sugar all comes together so well in this vegan cake.
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 170g (1 ¼ cup) all purpose flour
- 140g (1 ½ cups) almond flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup coconut sugar or light brown sugar
- ⅓ cups coconut oil, melted
- 150 g (1 ½ cups) cherries, pitted and cut in half
- ¼ cup slivered almonds
- 1 tablespoon turbinado sugar
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Preheat the oven to 180C and grease a round 22cm (8 ½ inches) baking pan with removable sides.
-
Mix the almond milk and apple cider vinegar and let it sit for about 10 minutes until it starts to curdle. Then add the melted coconut oil and sugar, stir well.
-
In a separate bowl, add all the flour, almond flour, baking powder and baking soda and stir. Fold in the wet ingredients until just combined. Pour the batter into the prepared pan and top with cherries, slivered almonds and turbinado sugar. Bake for 40-45 minutes.
-
Let the cake cool completely before removing from the pan.
Serve with some coconut whipped cream and fresh cherries.
Enjoy!
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