Vegan Cherry Almond Cake
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!
Servings 18 small slices
Ingredients
- 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 teaspoon baking powder
- ¼ teaspoon 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 teaspoon almond extract (or vanilla)
- 1 tablespoon cider or white wine vinegar (or lemon juice)
- 250 g (9 oz) pitted cherries (frozen or fresh)
- a couple of handfuls of flaked almonds
Instructions
- 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.
Notes
- 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.