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Vegan cherry loaf cake on a marble board with cups of tea and bowls of glace cherries and flaked almonds.
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Vegan Cherry Loaf Cake

Vegan cherry loaf cake - this easy glacé cherry and almond cake is like an old fashioned cherry madeira cake. It is simple yet comforting and satisfying, with a moist, tender crumb and plenty of sweet cherries.
Course Dessert, Snack
Cuisine British
Keyword cake
Prep Time 25 minutes
Cook Time 1 hour
Servings 10 people
Author Domestic Gothess

Ingredients

Cherries:

  • 200 g (7 oz) glace cherries
  • 1 Tablespoon plain flour

Batter:

  • 210 g (1 ¾ cups) plain (all-purpose) flour
  • 15 g (1 ½ packed Tablespoons) cornflour (cornstarch)
  • 40 g (6 Tablespoons) ground almonds (almond flour)
  • 150 g (¾ cup) caster or granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
  • 90 g (6 Tablespoons) plain non-dairy yogurt (I use soy)
  • 90 ml (6 Tablespoons) neutral oil (I use olive)
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • handful of flaked almonds (optional)

Instructions

  • Preheat the oven to 190℃/170℃ fan/375℉/gas mark 5. Grease and line a 2 lb loaf tin.
  • Rinse the cherries with warm water to remove any excess syrup then pat them dry very well with kitchen paper. Cut into halves or quarters and toss with a Tablespoon of flour.
  • Mix together the plain flour, cornflour, ground almonds, caster sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • In a large jug, whisk together the milk, yogurt, oil, lemon juice and vanilla and almond extracts.
  • Pour the wet ingredients into the dry and stir with a balloon whisk until combined. Be careful not to overbeat the batter as that can make the cake tough.
  • Gently fold in the cherries, reserving a handful of them.
  • Pour the batter into the prepared tin and spread it level. Scatter over the rest of the cherries and poke them into the batter slightly. Scatter over a handful of flaked almonds if you like.
  • Bake for 50-60 minutes until a skewer inserted into the centre comes out clean. If after 45 minutes the top of the cake is looking too dark, loosley cover it with a piece of tin foil.
  • Let the cake cool in the tin for 20 minutes then carefully turn it out onto a wire rack and leave to cool completely.

Notes

  • See post above for tips, details and step-by-step photos.
  • USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales 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!