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
-
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!