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Wholesome, moist and rich Cherry Cake made with almond flour and sweetened with pure maple syrup. The perfect healthier dessert or afternoon snack to enjoy with a cup of tea or coffee.
After making and loving my Almond Flour Blueberry Cake and my Almond Flour Raspberry Cake, I just knew I’d be back for more. Well, I spotted fresh cherries at the grocery store and just knew I needed to revisit the topic.
Light and perfectly sweet, this Cherry Almond Cake has a beautiful fresh flavor without being overly sweet or indulgent.
One of the reasons I love baking cakes with almond flour is that they have incredible texture and also come with some health benefits. Almond flour is naturally gluten-free, plus it includes some plant-based protein, fiber, and healthy fats.
For me, cake recipes like this are the ultimate feel-good treat that I feel zero guilt enjoying on a regular basis. Plus, the simple ingredients can be found at any grocery store!
Ingredient Notes:
Almond Flour: Taking the place of regular all-purpose flour, I love using almond flour in baked goods because it results in a light and fluffy consistency, and it adds some health benefits too. A good source of plant-based protein, healthy fats, and fiber, you’re looking at a cake with benefits.
Fresh Cherries: Juicy cherries add pops of flavor and texture throughout the cake, giving it a refreshing fruity essence. Sweet bing cherries are the perfect kind of cherries for the job. No overly processed cherry pie filling or maraschino cherries here!
Large Eggs: Eggs help the cake batter rise to its fullest fluffy potential.
Avocado Oil: Here for rich flavor and a moist cake, avocado oil is our fat source for creating moisture and lovely texture.
Pure Maple Syrup: The sweetener here. I like using pure maple syrup because it adds both moisture and sweetness to the cake, and it is an unrefined sweetener.
Vanilla Extract and Almond Extract: Both vanilla extract and almond extract add a unique warm flavor to the cake to maximize its deliciousness. I love that the almond extract brings a slight flavor of almond to level up the experience.
Baking Soda: The leavening agent that helps the cake batter rise and bake evenly.
Sea Salt: Salt is a big flavor enhancer! It also makes the cake taste sweeter without the need for excess sugar.
Sliced Almonds: While this ingredient is optional, I love adding sliced almonds on top of the cake for a little extra crunch. Skip them if you intend to frost the cake with frosting, or add them on top of frosting.
Recipe Adaptations:
- Replace the cherries with other fresh seasonal produce. All kinds of berries work great!
- Add 1 tablespoon of lemon zest to make lemon cherry cake.
- Mix in ⅔ cup of chocolate chips if you enjoy the combination of cherries and chocolate.
- Make a simple glaze by combining 1 cup of powdered sugar with 2 tablespoons of water or lemon juice. Mix this up in a small bowl and drizzle it over the cake for some extra sweetness and decadence.
- For a fancier, more decadent dessert, make a cream cheese frosting or a buttercream to top the cake.
- Prepare it in a 9″ x 5″ loaf pan to make cherry pound cake, and bake at 350 for 60-70 minutes.
How to Make Cherry Cake:
Preheat the oven to 350 degrees Fahrenheit and line a 8-inch springform cake pan with a round of parchment paper and spray the inside of the sides with cooking spray.
Mix the eggs, pure maple syrup, vanilla extract, and almond extract in a large bowl until the wet ingredients are well combined. I use a fork, but you can also use a hand mixer.
In a separate bowl, stir together the almond flour, baking soda, and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chopped cherries.
Transfer the cake batter to the prepared pan and spread it into an even layer. If you’d like, sprinkle sliced almonds on top of the cake batter.
Cover the cake with foil and bake for 40 minutes. Remove the foil and bake for another 5-10 minutes, or until the cake is golden brown on top and tests clean.
Insert a digital thermometer into the center of the cake. It is ready once it has reached an internal temperature of 190 degrees Fahrenheit.
Allow the cake to cool to room temperature before releasing it from the cake pan.
To do so, run a butter knife or a pairing knife down the full height of the cake between the cake and the pan. Then, remove the outside portion of the spring form pan.
You can use the parchment paper beneath the cake to help lift it off of the bottom of the pan. Slice with a scoop of vanilla ice cream, and serve!
Storage Options:
- Room Temperature: Transfer the cake to an airtight container, or cover the cake pan with plastic wrap and store on the counter for up to two days.
- Refrigerator: Store in the refrigerator for up to 1 week.
- Freezer: For longer term storage, freeze in a freezer bag for up to 2 months.
Recipe Tip
To save time, use a cherry pitter to pit the cherries. Once pitted, chopping cherries goes very fast. If you don’t own a cherry pitter, use a pairing knife to cut open each cherry to remove the pit.
The next time you’re looking for a fresh cherry dessert to celebrate a special occasion, whip up this easy recipe! It doubles as breakfast, brunch, or snack because it puts off a nourishing aura that doesn’t need to be reserved for dessert.
Looking for more almond flour cake recipes? Here are some of my other personal favorites.
More Almond Flour Cake Recipes:
- Almond Flour Orange Pound Cake
- Chocolate Banana Breakfast Cake
- Almond Flour Vanilla Cake
- Strawberry Crumb Cake
- Almond Flour Chocolate Cake
- Almond Flour Lemon Cake
Cherry Cake Recipe
Ingredients
- 3 large eggs
- ¼ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 1/4 cups fresh cherries, chopped + more for topping
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch springform cake pan with a round of parchment paper and spray the inside of the sides with cooking spray.
- Mix the eggs, pure maple syrup, vanilla extract, and almond extract in a large bowl until the wet ingredients are well combined. I use a fork, but you can also use a hand mixer.
- In a separate bowl, stir together the almond flour, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chopped cherries.
- Transfer the cake batter to the prepared pan and spread it into an even layer. If you’d like, sprinkle sliced almonds on top of the cake batter. Cover the cake with foil and bake for 40 minutes. Remove the foil and bake for another 5-10 minutes, or until the cake is golden brown on top and tests clean.
- Insert a digital thermometer into the center of the cake. It is ready once it has reached an internal temperature of 190 degrees Fahrenheit.
- Allow the cake to cool to room temperature before releasing it from the cake pan. To do so, run a butter knife or a pairing knife down the full height of the cake between the cake and the pan. Then, remove the outside portion of the spring form pan. You can use the parchment paper beneath the cake to help lift it off of the bottom of the pan. Slice with a scoop of vanilla ice cream, and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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