Cherry Almond Cake
This Cherry Almond Cake is a delicious way to use fresh cherries! This cake combines the flavors of juicy, tart-sweet cherries, nutty richness of almond flour, lemon zest and vanilla, with a crumb that’s unbelievably tender. There’s no refined sugar, it’s dairy and gluten-free, and it comes together in about 15 minutes!
I am definitely making the most of cherry season this year. I’ve made countless batches of my cherry compote recipe to spoon over Greek yogurt or enjoy in my cherry overnight oats, but this recipe takes the cake.
This Cherry Almond Cake was adapted from my almond flour cake, which has a moist, tender crumb and nutty richness that I love.
Almonds and cherries are a classic combination for a reason. The juicy, tart-sweet cherries pair so well with the rich, nutty flavor of the almond flour.
These flavors are combined with lemon zest, almond extract for vanilla for even more depth of flavor.
There is no dairy, gluten or refined sugar, so it’s a wholesome way to satisfy your sweet tooth. If that’s not enough, it comes together in one bowl in about 15 minutes.
This is one of the easiest cakes you’ll ever make. 🙂
Why you’ll love this recipe
- This cherry and almond cake is moist and flavorful, with the nutty richness of almond flour, sweet juicy cherries and the bright flavor of lemon.
- Almond flour provides a moist and tender crumb to the cake, along with fiber and added nutrition.
- It’s made with wholesome ingredients and is dairy, gluten and refined sugar free.
- This recipe is extremely versatile! Sub with your favorite fruits, liquor, extracts, citrus zest or add chocolate chips.
Recipe ingredients
- Cherries. I love using fresh Bing cherries in this recipe for their deep color and tart-sweet flavor, but you can use any variety. Frozen cherries are also a great option! Simply thaw them and blot dry before adding them to cake.
- Almond flour. Use finely ground almond flour for the lightest texture. Do not use almond meal as it includes the skin of the almonds, which can lend a dense, grainy texture.
- Oil. I love using extra virgin olive oil in this almond cherry cake, but you can use your favorite type of oil.
- Eggs. Since there is no gluten, (4) large eggs are needed to provide structure to the cake.
- Flavorings. I’ve used lemon zest, almond extract and vanilla extract, but you can flavor this cake with your favorite citrus zest, extracts or even added chocolate chips.
- Sliced almonds. The sliced almonds are completely optional, but they add a crunchy texture and visual interest to the cake.
See the recipe card below for the full list of ingredients and quantities.
How to make cherry and almond cake
This cherry and almond cake is one of the easiest cakes you’ll ever make. Once the cherries are pitted, the batter comes together in one bowl in less than 10 minutes.
Pro tip: Use your favorite variety of fresh cherries. Pit the cherries up to a few days in advance, or use frozen cherries as a time saver.
See the recipe card below for full instructions.
- Pit the cherries and cut them in half.
- Whisk the eggs, maple syrup, olive oil, lemon zest and extracts together in a large bowl.
- Add the almond flour, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Fold in 2/3 of the cherries.
- Pour the batter into the prepared pan and top with the remaining 1/3 of the cherries, followed by the sliced almonds if using.
- Bake for 40 minutes or until the cake is golden brown and set.
- Cool completely on a wire rack.
Recipe FAQs
Frozen cherries are a great substitute for fresh, and they save time as well since you don’t have to pit them. Be sure to thaw them completely, then blot dry and cut them in half before adding them to the batter.
This cherry and almond cake is done when the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
The cherries may sink if they’re too heavy for the batter, so be sure to cut them in half. You can also toss them in a tablespoon or two of almond flour to help prevent them from sinking as well.
Store the cake at room temperature for up 3 days or in the refrigerator for up to one week. You can also freeze it for up to 3 months.
Serving suggestions
There are a number of ways to serve this cherry almond cake recipe!
- Serve as-is with coffee or tea for a delicious brunch or afternoon snack.
- Serve a la mode with your favorite flavor of ice cream.
- Top with homemade whipped cream or coconut whipped cream for a bit of indulgence.
- Serve with a dollop of cherry compote for more cherry goodness!
- Change things up by adding your favorite citrus zest, a teaspoon of warm spices such as cinnamon or cardamom, or your favorite extracts. You can also fold in 1/2 cup of dark chocolate chips or coconut.
Recipe notes
- Pro tip: Use your favorite variety of fresh cherries. Pit the cherries up to a few days in advance, or use frozen cherries as a time saver.
- If using frozen cherries, thaw completely and blot dry with paper towels, then cut in half.
- Use finely ground almond flour for a lighter texture. Do not substitute with almond meal as it contains the skin of the almonds, which will contribute to a grainy texture.
- Store the cake at room temperature for up 3 days or in the refrigerator for up to one week. You can also freeze it for up to 3 months.
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Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cherry Almond Cake
Equipment
Ingredients
- 1.5 cups fresh cherries pitted and halved (save about 1/2 cup for the top of the cake); sub with frozen cherries (see note 2)
- 4 large eggs
- 2/3 cup maple syrup sub with honey or your favorite sweetener
- 1/4 cup extra virgin olive oil sub with your favorite oil
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 cups finely ground almond flour see note 3
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup sliced almonds optional
- powdered sugar, for dusting optional
Instructions
- Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
- Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, then place the cherries on a cutting board and cut in half. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife.1.5 cups fresh cherries
- Place the eggs, maple syrup, olive oil, lemon zest, vanilla and almond extracts in a large bowl and whisk until incorporated.4 large eggs, 2/3 cup maple syrup, 1/4 cup extra virgin olive oil, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain. Fold in 1 cup of the cherries and pour the batter into the prepared pan and spread evenly.2 cups finely ground almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- Top the cake with the reserved 1/2 cup cherries and sliced almonds, and bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release.1/2 cup sliced almonds
- Dust the cake with powdered sugar if desired, then slice, serve and enjoy!powdered sugar, for dusting
Notes
- Pro tip: Use your favorite variety of fresh cherries. Pit the cherries up to a few days in advance, or use frozen cherries as a time saver.
- If using frozen cherries, thaw completely and blot dry with paper towels, then cut in half.
- Use finely ground almond flour for a lighter texture. Do not substitute with almond meal as it contains the skin of the almonds, which will contribute to a grainy texture.
- Store almond and cherry cake at room temperature for up to 3 days, or refrigerate and enjoy for up to 5-7 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
4 Comments on “Cherry Almond Cake”
Ooh yum, I don’t know if I’ve ever made or eaten a cherry cake before! Love the combo of cherry + almond as well.
It’s a super delicious combo! Thanks Nicole!
I am a huge fan of baking with almond flour and this cake sounds so delicious to me. I wish I was munching on a slice right now!
Wish I could share with you Shashi! 🙂