This Cherry Almond Cake is a soft, tender cake made with almond flour, honey, butter, and sweet cherries, finished with slivered almonds for a lightly crisp topping. It has a moist crumb, delicate almond flavor, and just the right balance of sweetness without refined sugar.
A Quick Look at the Recipe
✅ Recipe Name: Cherry Almond Cake
🕒 Ready In: ~45 minutes
👪 Serves: 8 servings
🍽 Calories: ~320 per slice (estimated)
🥣 Main Ingredients: Almond flour, eggs, honey, cherries, almond extract, slivered almonds
📖 Dietary Info: Naturally gluten-free; refined sugar-free
👌 Difficulty: Easy - mix the batter, fold in cherries, top with almonds, and bake
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The almond flour keeps the cake naturally gluten-free and rich, while almond extract enhances the cherry flavor without overpowering it. It's simple to make in one bowl, bakes quickly, and works equally well as a breakfast cake, afternoon snack, or light dessert.
For more gluten-free baking recipes, try our Healthy Banana Oat Muffins, Chocolate Chip Zucchini Cookies, Gluten-Free Berry Cobbler, or Raspberry Bars.
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Why You'll Love this Cherry Almond Cake:
Naturally gluten-free: Made entirely with almond flour for a rich, tender crumb without wheat.
Sweetened with honey: Provides natural sweetness without refined sugar.
Perfect balance of flavors: Almond extract enhances the cherries without overpowering them.
Soft and moist texture: Butter and eggs keep the cake tender and sliceable.
Versatile: Works as a breakfast cake, snack, or light dessert.
Key Ingredients:
- almond flour. Creates a naturally gluten-free cake with a rich, moist texture. Use finely ground blanched almond flour for best results.
- 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.
- cherries. Fresh or frozen cherries add natural sweetness and bursts of juicy flavor throughout the cake.
- slivered almonds. Add a light crunch on top and reinforce the almond flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use different fruit: Swap the cherries for raspberries, blueberries, or sliced apricots for a similar texture and sweetness.
- Make it dairy-free: Replace the butter with melted coconut oil and a dairy-free milk like Homemade Almond Milk.
- Change the sweetener: Maple syrup can be used in place of honey in an equal amount.
- Skip the almonds on top: Leave off the slivered almonds for a smoother top or replace them with chopped pistachios.
- Add citrus: Stir in a little lemon or orange zest to brighten the flavor and complement the cherries.
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.
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, over mixing 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 a layer of Cream Cheese Frosting makes a nice touch.
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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.
Cherry Almond Cake FAQs:
Yes. This Cherry Almond Cake is naturally gluten-free because it's made with almond flour instead of wheat flour. Be sure to use almond flour labeled gluten-free if cross-contamination is a concern.
Yes. Frozen cherries work well, no need to thaw them first. Just slice them in half and gently fold them into the batter to prevent excess moisture from bleeding into the cake.
Almond flour cakes can turn dense if the batter is over mixed or if the eggs aren't fully incorporated. Stir just until combined and make sure your eggs are at room temperature for the best texture.
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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.
Nutrition
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, over mixing 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.
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