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Gluten-Free Cherry Almond Cake

A delightful and nostalgic cake featuring the rich flavors of almond and cherries, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Almond flour The star of the dish
  • 2 cups Fresh or frozen cherries For sweetness and texture
  • 3 large Eggs Room temperature for better incorporation
  • 1 cup Sugar For sweetness
Additional Ingredients
  • 1 tbsp Baking powder For leavening
  • 1 tsp Vanilla extract For flavor
  • 1 pinch Salt Enhances flavors
  • 1/3 cup Olive oil or melted coconut oil For moisture
Optional Ingredients
  • 1/4 cup Maple syrup For natural sweetness or substitution for sugar
  • 1 cup Gluten-free all-purpose flour For a lighter texture, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease the baking pan lightly.
  3. In a large mixing bowl, combine almond flour, baking powder, and a pinch of salt.
  4. In another bowl, whisk together eggs, sugar, and vanilla extract until light and frothy.
  5. Gently fold the dry ingredients into the wet mix, avoiding overmixing.
Baking
  1. Stir in the melted coconut oil until well incorporated.
  2. Fold in the cherries gently to avoid breaking them.
  3. Pour the batter into the prepared baking pan and smooth the top.
  4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

To achieve a fluffy cake, keep ingredients at room temperature and mix gently. Avoid overbaking to maintain moisture. Store leftovers in an airtight container for up to three days.