Vegan cherry almond cake - this delicious vegan sheet cake is easy to make in just one bowl.
It is moist and tender with a sweet almond flavour and bursts of juicy cherry. It is the perfect cake for feeding a crowd!
This vegan cherry almond cake is a wonderful Summer/early Autumn cake.
It is a moist and tender tray bake cake, with an almondy flavour and plenty of bursts of juicy cherries.
It also happens to be incredibly simple to make and just uses the one bowl!
What Do I Need To Make Vegan Cherry Almond Cake?:
Plain flour: Just regular plain (all-purpose) flour. I don't recommend using wholemeal as that may make the cake too dense.
I haven't tested this using gluten-free flour though I suspect that a gluten free flour blend would work ok.
Ground and flaked almonds: Using ground almonds in the cake batter gives it a lovely moist texture and flavour. I believe that in the US it would be called almond flour rather than ground almonds.
I also like to scatter a couple of handfuls of flaked almonds over the top of the cake before baking. This is optional, but I like the texture it adds.
Sugar: I use caster sugar but granulated will also work. I don't recommend swapping it for brown sugar, liquid sugars or sweeteners as that will affect the texture of the cake.
Baking powder: Don't swap this for bicarbonate of soda (baking soda). They are not the same thing.
Oil: Any neutral flavoured oil that is liquid at room temperature will work. I like sunflower, olive or avocado.
Milk: I recommend using soy milk as it has the highest protein content and is best for baking. Any kind of non-dairy milk will work however, but do go for unsweetened if possible.
Almond Extract: Optional but gives the cake more of an almondy flavour. Swap it for vanilla extract if you want to.
Vinegar: This helps the cake rise. You can use lemon juice instead.
Cherries: I use frozen pitted cherries but fresh will also work (sweet cherries not sour ones). You can also swap the cherries for other fruit of your choice. Blackberries or strawberries would be good!
How To Make Vegan Cherry Almond Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Whisk together the flour, ground almonds, sugar, baking powder and salt in a large bowl until well combined.
Add the oil, milk, almond extract and vinegar and stir with a balloon whisk until no dry lumps remain.
Pour the batter into a greased and lined rectangular tin and spread it level. Scatter over the cherries and flaked almonds.
Bake the cake for about 35 minutes until golden and a skewer inserted into the centre comes out clean.
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Make sure that you don't over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.
Feel free to swap the cherries for other fruit such as blackberries or strawberries.
This cake is best eaten on the day it is baked. Any leftovers will keep in an airtight container for up to three days. If it is hot out then store the cake in the fridge.
Can I Freeze It?:
This cake is best eaten freshly baked so I don't recommend making and freezing it in advance of serving.
However, any leftovers can be frozen in a freezerproof container for up to three months. Allow to defrost at room temperature.
More Vegan Sheet Cakes:
- Vegan jam and coconut sponge
- Vegan chocolate sheet cake
- Easy vegan ginger cake
- Raspberry, chocolate and almond sheet cake
- Vegan coffee and walnut cake
- Vegan pumpkin spice latte cake
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Cherry Almond Cake
- 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 175 g (6 oz) ground almonds
- 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
- 3 ½ tsp baking powder
- ¼ tsp salt
- 140 ml (½ cup + 4 tsp) neutral oil (I like sunflower, olive or avocado)
- 350 ml (1 + ⅓ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best)
- 1 tsp almond extract (or vanilla)
- 1 Tbsp cider or white wine vinegar (or lemon juice)
- 250 g (9 oz) pitted cherries (frozen or fresh)
- a couple of handfuls of flaked almonds
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 x 33 cm / 9 x 13 inch rectangular cake tin and line it with baking parchment.
- Place the flour, ground almonds, sugar, baking powder and salt in a large bowl and stir with a balloon whisk until well combined.
- Add the oil, milk, almond extract and vinegar and whisk until no dry lumps remain. Be careful not to over-beat the batter however.
- Pour the batter into the prepared tin and spread it level. Scatter over the cherries and flaked almonds.
- Bake the cake for about 35 minutes until pale golden and a skewer inserted into the centre comes out clean.
- Leave the cake to cool completely in the tin before slicing it.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Feel free to swap the cherries for other fruit such as blackberries or strawberries.
- This cake is best eaten on the day it is baked. Any leftovers will keep in an airtight container for up to three days. If it is hot out then store the cake in the fridge.