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Cherry Almond Cake Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Cherry Almond Cake is a delightful gluten-free dessert that combines the sweet-tartness of dark sweet cherries with the nutty flavor of almonds. Made with a gluten-free flour blend and vegan butter, this moist cake is perfect for a cozy afternoon treat or a special occasion. The batter rests before baking, resulting in a tender texture, and a sprinkle of sliced almonds on top adds a lovely crunch and visual appeal.

Ingredients

Dry Ingredients

  • 2 Cup Gluten Free 1-to-1 Flour Blend (such as Bob’s Red Mill)
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt

Wet Ingredients

  • 1 Cup Sugar
  • ½ Cup Vegan Butter, room temperature (or regular butter as substitute)
  • 2 Eggs, room temperature
  • 1 teaspoon Almond Extract
  • ½ Cup Non-Dairy Milk (or regular milk as substitute)

Additional Ingredients

  • 2 Cup Dark Sweet Cherries, pitted and quartered
  • ½ Cup Almond Slices (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with a parchment paper circle and grease the sides to prevent sticking. Set it aside.
  2. Mix dry ingredients: In a small bowl, combine the gluten-free flour blend, baking powder, and salt. Stir well to evenly distribute the leavening and salt, then set the mixture aside.
  3. Cream butter and sugar: Using an electric mixer, beat the vegan butter and sugar together on medium speed for 3–4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
  4. Add eggs and almond extract: Add the almond extract and eggs one at a time, beating each for about 60 seconds until fully incorporated. Scrape down the bowl as necessary to ensure even mixing.
  5. Combine wet and dry ingredients: Reduce the mixer speed to low. Alternately add half of the dry ingredient mixture and half of the non-dairy milk, mixing just until combined. Repeat with the remaining dry ingredients and milk. Avoid overmixing to keep the cake tender.
  6. Fold in cherries: Remove the bowl from the mixer. Gently fold in the quartered dark sweet cherries using a spatula to evenly distribute them throughout the batter without crushing.
  7. Prepare for baking: Spread the batter evenly into the prepared springform pan. If using, sprinkle the almond slices over the top for added texture and flavor.
  8. Rest batter: Allow the batter to rest in the pan for about 10 minutes before baking. This helps improve the texture during baking.
  9. Bake the cake: Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 55–60 minutes. The cake is done when the center springs back to the touch.
  10. Cool and remove from pan: Remove the cake from the oven and let it cool on a rack for 15 minutes. Run a knife gently around the edges to loosen the cake, then unlatch and remove the sides of the springform pan. Allow the cake to cool completely before serving.

Notes

  • Storage: Cover any leftover cake and store it in the refrigerator for up to 4 days.
  • Serving Tip: Since the butter in the cake will firm up when cold, it is recommended to reheat individual slices in the microwave for 15–20 seconds to restore softness before serving.
  • Ingredient Substitutions: Regular butter and milk can be used instead of vegan butter and non-dairy milk if preferred.
  • Optional Toppings: Almond slices on top add a nice crunch and enhance the almond flavor, but they can be omitted if desired.
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-almond-cake-recipe/