Cherry Almond Cake
Enjoy the taste of fresh cherries in this Cherry Almond Cake. Using almond flour instead of all-purpose flour, this cherry cake recipe provides a great gluten-free dessert option while still having the delicious flavors of a fresh Cherry Almond Cake.
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Sliced almonds on the top of the cake are vital to the texture of the cake. Not only do they give a crunch in comparison to the fluffy almond cake, but they give a slightly salty contrast to the sweetness of the fresh sweet cherries.
The sliced almonds aren’t the only way that almonds lend their unique flavor to this recipe. This Cherry Almond Cake recipe is made with almond flour. These ground almonds make this almond flour cake gluten-free!
Cake recipes are a go-to dessert option for special occasions because they can be just as visually stunning as they are delicious. This Cherry Almond Cake is no exception!
Make this beautiful cake for any special occasion! Its pretty hints of red make it a great dessert for Valentine’s Day or Mother’s Day, but it’s really great any time.
Why You’ll Love this Recipe:
Naturally Sweetened: Made with honey instead of refined sugar, it offers just the right amount of natural sweetness without being overly rich.
Moist and Tender: Almond flour gives the cake a soft, delicate crumb that stays moist for days.
Fresh Flavor: Juicy cherries and a hint of almond extract make every bite feel light, fruity, and perfectly balanced.
Simple and Wholesome: With a short ingredient list and no gluten or refined sugar, it’s a feel-good dessert you can enjoy anytime.
Ingredients to Make Cherry Almond Cake:
- almond flour. Use finely ground blanched almond flour for the best texture—this keeps the cake light and tender. Avoid almond meal, which can make it grainy.
- eggs. Help provide structure and lift, especially important when baking with almond flour.
- honey. Acts as a natural sweetener and adds moisture. Use a mild-flavored honey to let the cherries and almond extract shine.
- butter. Melted butter adds richness and flavor. Let it cool slightly before mixing with the eggs to avoid scrambling.
- vanilla & almond extract. A small amount of almond extract goes a long way—paired with vanilla, it enhances the cake’s nutty and fruity notes.
- milk. Just enough to thin out the batter slightly, dairy or almond milk both work.
- cherries. Fresh or frozen (and thawed) cherries both work. Cut them in half to ensure even distribution.
- slivered almonds. Add a light crunch on top and reinforce the almond flavor.
How to Make Cherry Almond Cake:
- Preheat your oven to 350°F. Grease an 8-inch round baking pan.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey, melted butter, vanilla extract, almond extract, and milk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the halved cherries.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the slivered almonds evenly over the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Recommended Equipment
Recipe Notes & Tips:
- Use room temperature eggs: This helps them mix more evenly into the batter and improves texture.
- Don’t over mix: Stir just until the batter comes together—overmixing can make almond flour cakes dense.
- Check doneness early: Almond flour browns quickly, so start checking the center of the cake around the 30-minute mark. Tent with foil if the top darkens too fast.
- Let it rest: The cake firms up as it cools. Let the cake cool at least 10 minutes before slicing to avoid crumbling.
- Serve simply: This cake is great on its own, but a dollop of whipped cream, dusting of powdered sugar or spoonful of Greek yogurt makes a nice touch.
Serving Suggestions:
- Peanut Butter Banana Cookies
- Homemade Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
How to Store:
Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerate: For longer storage, keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
FAQs:
Maple syrup can work as a 1:1 substitute, though it will slightly change the flavor and texture.
Yes—use melted coconut oil and unsweetened almond milk or another plant-based milk.
Sweet cherries like Bing or Rainier work well. Tart cherries also work, but the overall cake will be less sweet.
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Cherry Almond Cake
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup milk
- 1 cup fresh or frozen cherries, halved
- ½ cup slivered almonds
Instructions
- Preheat your oven to 350°F. Grease an 8-inch round baking pan.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey, melted butter, vanilla extract, almond extract, and milk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the halved cherries.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the slivered almonds evenly over the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature eggs: This helps them mix more evenly into the batter and improves texture.
- Don’t over mix: Stir just until the batter comes together—overmixing can make almond flour cakes dense.
- Check doneness early: Almond flour browns quickly, so start checking around the 30-minute mark. Tent with foil if the top darkens too fast.
- Let it cool: The cake firms up as it cools. Let it rest at least 10 minutes before slicing to avoid crumbling.
- Serve simply: This cake is great on its own, but a dollop of whipped cream, dusting of powdered sugar or spoonful of Greek yogurt makes a nice touch.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~363 kcal
Protein: ~7 g
Total Fat: ~36 g
Carbohydrates: ~9 g
Sugars: ~6 g
Fiber: ~2 g
Cholesterol: ~70 mg
Sodium: ~146 mg
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