This vegan cherry almond cake is delicious and very moist. It gets better with time so make it a day ahead.
Cherries can be pitted or not depending on personal taste.
![Cherry Almond Cake [vegan]](https://secureservercdn.net/45.40.152.13/81t.ba7.myftpupload.com/wp-content/uploads/2014/07/Cherry-Almond-Cake-v800.jpg?time=1593683869)
Cherry Almond Cake [vegan]
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 450g cherry [1 lb]
- 225g caster sugar [8oz / US 1 cup]
- 225g self raising flour [8oz / US 1 2/3 cup]
- 125g dairy free butter [4oz]
- 225g ground almond [8oz / US 2 cups]
- 4 Tbsp ground chia seeds
- 2 tsp vanilla essence
- 200ml almond milk [US 1 cup less 2 Tbsp]
- 2 handful flaked almonds
Instructions
- In a bowl mix chia seeds with 12 Tbsp of water and leave for at least 10 mins until it resemble jelly.
- Pre-heat the oven to 180°C/350°F/Gas 4.
- Grease 1 x 23cm / 9 inch non-stick spring form cake pan with dairy free butter. Line with greaseproof paper.
- In the bowl of a food processor, blend together butter and sugar until creamy.
- Add flour, ground almonds, gelatinous chia seeds and almond milk alternating them so that you have a homogeneous mixture. Add vanilla. Do not over beat.
- Switch off the food processor. Carefully mix cherries in the batter.
- Pour into cake pan.
- Cook for 40-50 mins until slightly golden. An inserted cake skewer should come out clean.
- Just before serving dry roast the almond flakes in a pan. Scatter them over the cake.
- This cake is best eaten a day after it has been baked.
- Servings : 6
- Ready in : 65 Minutes
- Course : Desserts
- Recipe Type : August Recipes, July Recipes, Seasonal Recipes, Vegan
- Ingredient : Cherry
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2 People Rated This Recipe
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Average Rating
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- (2.8 / 5)
6 Responses to Cherry Almond Cake [vegan]
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What size cake tin please
Hi Kate – it is a 23cm / 9 inch non-stick spring form cake pan. Annabelle
Many thanks for this recipe Annabelle! I used black Chia seeds and jarred Italian cherries in light syrup and I drained off the syrup. Vegans and non-vegans love this recipe and I’ll make it again –it is super easy and delicious!
So glad you enjoyed it! Many thanks for your comments. Much appreciated x
Hi there,
I cannot source white chia seeds so as the other lady Ali mentioned I shall try with the black ones. However, Im hoping it doesn’t look too dark a cake? Is there any other alternative you can recommend?
Thanks
Sharon x
Sharon – yes please go ahead use black chia seeds. They need to be ground chia seeds. The colour does not really matter. I have just updated the recipe to reflect this. I hope you enjoy the cake. Annabelle