So. A while back I made this cake. And it was amazing.
And for some reason, I saved the recipe as a draft, started 2 new jobs at the same time, and forgot about to post it.
But enough with my excuses; it’s time to share the recipe. I actually based this cake recipe from the beloved Mary Berry of the Great British Bake Off. Which btw is the greatest show of all times.
I requested to follow Mary on Insta months ago and she never accepted. Oh well. I still gave her cake a whirl, and damn she did not let me down.
It’s super moist and delicate thanks to the non-dairy butter and almond meal, and the cherries add a beautiful sweet-tart ness.
Cherries are one of my favorite fruits ever, so I loved them in this cake. I used frozen for this cake, although Mary Berry’s version used those syrupy jarred florescent ones. I feel comfortable with my choice. I also veganized the recipe. Sorry, Mary.
Give this cake a whirl, and let me know what you think. Tag me on Insta, or comment below.
Vegan Cherry Almond Cake
Prep Time: minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4
- 1 3/4 cups flour all-purpose flour
- 3/4 cup almond meal
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons chia seeds or flax
- 1/4 cup non-dairy milk
- 6 ounces non-dairy butter, softened (can sub neutral oil, like canola with varied results)
- 1/2 cup sugar
- zest of one lemon
- 3/4 cup diced fresh or frozen/thawed cherries, tossed lightly in flour
- Juice of 1 lemon
- 1/2-3/4 cup powdered sugar
- Additional 1/4 cup cherries
- 1/4 cup diced almonds
- Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
- Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
- Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
- Combine flour, almond meal, baking powder, and salt. Mix well.
- In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
- Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
- Fold the dry ingredients into the non-butter/sugar mixture.
- Fold in floured cherries.
- Pour batter into pan and bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean upon insertion/removal (that’s what she said?).
- While cake is baking, prepare icing by combining juice of one lemon with powdered sugar. Add more or less powdered sugar depending on how thick or thin you like your icing.
- Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!