Cherry Almond Cake
Cherry Almond Cake is moist and flavorful with juicy, tart sweet cherries, nutty richness of almond flour, and the flavors of lemon zest and vanilla. It's dairy and gluten-free and it comes together in minutes!
Servings: 8 servings
Calories: 378kcal
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
Serving: 1slice | Calories: 378kcal | Carbohydrates: 30g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 305mg | Potassium: 197mg | Fiber: 4g | Sugar: 21g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 2mg