There’s something so comforting about the combination of sweet, juicy cherries and the warm, nutty flavour of almonds. This vegan Cherry Almond Cake is light, moist, and bursting with fruity goodness in every bite. It’s the kind of cake that feels just right for any occasion, whether you’re treating yourself to a quiet afternoon slice with a cup of tea or sharing it with family and friends.
![Cherry Almond Cake [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2024/01/Cherry-Almond-Cake-vegan-v8-683x1024.jpg)
Indulge in the Perfect Vegan Cherry Almond Cake
Soft, moist, and packed with flavour, this vegan cherry almond cake is a delicious treat. The sweetness of juicy cherries pairs beautifully with the nutty richness of almonds, creating a cake that’s simple yet irresistible.
And the best part? It actually tastes even better the next day, so if you can resist diving in straight away, it’s worth making ahead to let the flavours develop.
What I love most about this recipe is how fuss-free it is. No fancy ingredients, no complicated steps, just a handful of simple pantry staples coming together to create something special. The almonds give it a lovely depth, while the cherries add pops of freshness.
Other Cake Recipes To Try
- Buckwheat Banana Bread
- Orange & Beetroot Chocolate Cake
- Plum Frangipane
- The Most Delicious Apple Cake
How To Make This Vegan Cherry Almond Cake
Ingredients
To make this vegan cherry almond cake you will need:
- ground chia seeds
- dairy free butter
- caster sugar
- self raising flour
- ground almonds
- vanilla extract
- almond milk
- fresh cherries
- flaked almonds
Step 1: Make The Chia Eggs
In a bowl mix the chia seeds with 12 Tbsp of water and leave for at least 10 mins until it resembles jelly.
Step 2: Make The Cherry Almond Cake Batter
In the bowl of a food mixer, whisk together the butter and sugar until creamy.
Add the flour, ground almonds, chia seed mixture, and almond milk alternating them so that you have a homogeneous mixture. Add vanilla. Do not overmix.
Switch off the food processor. Carefully mix cherries in the batter.
Step 3: Bake The Cake
Pour into the cake pan. Cook for 40-50 mins at 180°C/350°F/Gas 4 until slightly golden. An inserted cake skewer should come out clean.
Step 4: Serve
Just before serving dry roast the almond flakes in a pan. Scatter them over the cake.
Storing This Cherry Almond Cake
To keep this cake fresh and delicious, follow these storage guidelines below
- Room Temperature: Store in an airtight container for up to 48 hours.
- Refrigeration: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavour and texture.
I hope you enjoy this cherry almond cake recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Cherry Almond Cake [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2014/07/Cherry-Almond-Cake-v800-300x300.jpg)
Cherry Almond Cake [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 Tbsp ground chia seeds
- 125 g dairy free butter plus extra for greasing cake mould
- 225 g caster sugar
- 225 g self raising flour
- 225 g ground almonds
- 2 tsp vanilla extract
- 200 ml almond milk
- 450 g cherries pitted
- 2 handful flaked almonds
Instructions
- In a bowl mix the chia seeds with 12 Tbsp of water and leave for at least 10 mins until it resembles jelly.4 Tbsp ground chia seeds
- Pre-heat the oven to 180°C/350°F/Gas 4.
- Grease a 23cm / 9 inches non-stick springform cake pan with dairy-free butter. Line with greaseproof paper.
- In the bowl of a food mixer, whisk together the butter and sugar until creamy.125 g dairy free butter, 225 g caster sugar
- Add the flour, ground almonds, chia seed mixture, and almond milk alternating them so that you have a homogeneous mixture. Add vanilla. Do not overmix.225 g self raising flour, 225 g ground almonds, 200 ml almond milk, 2 tsp vanilla extract
- Switch off the food processor. Carefully mix cherries in the batter.450 g cherries
- Pour into the 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.2 handful flaked almonds
- This cake is best eaten a day after it has been baked.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/cherry-almond-cake-vegan/
I cannot wait to see your posts!
Other Things You Might Like
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