This Cherry Almond Cake is light and tender with sweet almond flavor, juicy fresh cherries and a crunchy almond topping. It's an easy, gluten-free cherry cake that's made with almond flour, sliced almonds and fresh cherries. Unlike some almond cherry cakes that pair almond flour with all-purpose flour, the only flour you need for this recipe is almond flour. It creates a moist and tender crumb and makes this cake naturally gluten-free. The sweet flavor of almonds pairs beautifully with fresh cherries, so we're going all in and using almond flour, almond extract and sliced almonds in this cake!
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Table of Contents
This cake couldn't be easier to make and it's a lovely way to enjoy seasonal fresh cherries! We love it as a light dessert after dinner, but you can also serve it as part of a breakfast or brunch or as an afternoon snack with a cup of tea or coffee.
If you love baking with almond flour and adore fresh cherries, you'll want to make these almond flour cherry pie bars too!
Ingredients and substitutions
Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.
- Almond flour - I recommend using fine blanched almond flour, which is made from ground almonds that have had the skins removed. Almond meal, which is made from almonds that have the skins left on, often has a coarser texture.
- Cherries - Any type of fresh sweet cherry will work in this recipe. Just make sure they're firm, not overly ripe and cut into small pieces.
- Almonds - Sliced almonds are baked on top of the cake for a crunchy top layer. I used blanched sliced almonds but you can also use natural sliced almonds (with the skins left on).
- Eggs - You'll need 4 large eggs brought to room temperature.
- Sugar - I used granulated sugar in this recipe but you can also use cane sugar.
- Oil - While I used olive oil here, you can also use vegetable oil or extra virgin olive oil.
- Baking powder - For leavening.
- Salt - Just a little fine sea salt to enhance the other flavors. Kosher salt or table salt will work too.
- Vanilla extract - Again, to enhance the flavors of the cake.
- Almond extract - I like to use almond extract in this cake as the flavor pairs nicely with the cherries. You can also just use more vanilla if you prefer.
How to make almond flour cherry cake
Below is a brief overview of the steps to make this cake recipe along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
This fresh cherry cake is best enjoyed the day it is made (or within in a day or so). While it will last for 4-5 days, the crunchy almond topping starts to soften within a day or two.
We usually keep it covered at room temperature for a day and then store the remainder in an airtight container in the fridge.
You can also freeze this cake. Just wrap it in plastic wrap and place in an airtight container or resealable freezer bag. It should keep for up to 3 months in the freezer.
Key recipe tips
- Measuring flour. If you don't own a kitchen scale, measure your almond flour using the spoon and level method and a dry measuring cup. If you measure your flour by scooping it out of the bag, it'll be packed and you'll end up with too much for the cake.
- Room temperature eggs. I always make sure my eggs are at room temperature so they mix together evenly with the other ingredients.
- Chopped cherries. To ensure the cherries are evenly distributed throughout the cake, chop them into small pieces. Once pitted, I usually cut each cherry into 4-6 pieces depending on their size.
- Broil topping. If your cake is done before the almonds are browned to your liking on top, you can turn the oven on broil for just a minute or two. (Keep a close eye as the almonds will start to burn quickly).
- Let the cake cool. Let the cake cool fully before cutting into it. If it's still warm, it will be crumbly.
- Topping variations. Add a dusting of powdered sugar or a drizzle of powdered sugar glaze before serving. You can also serve it with whipped cream or ice cream.
Recipe FAQs
I haven't tested this cake with frozen cherries. If you'd like to try it, I suggest letting the cherries defrost first, then drain and pat them dry. You don't want any extra moisture getting into the cake.
Any type of fresh sweet cherry will work in this cake. I usually use Bing or Rainier as they're readily available for me in the summer, but other sweet varieties are great too. You'll want to make sure that your cherries are firm. Overly ripe and soft cherries will release extra juices and moisture into the cake. I haven't tested this recipe with sour cherries, jarred or canned cherries, maraschino cherries or dried cherries.
You'll want to cut your cherries into small pieces so they evenly disperse in the batter. Once I pit my cherries and cut them in half, I usually cut them into even smaller pieces.
I like to make this cake in a 9-inch round pan. I originally tested it in an 8-inch round pan and it sunk in the middle a little bit. While you can use a regular 9-inch cake pan, I use my springform pan so I can easily remove the sides and slice the cake without disturbing the almond topping.
More almond flour cake recipes
- Almond Flour Strawberry Cake
- Almond Flour Lemon Cake
- Almond Flour Lemon Raspberry Cake with Crumb Topping
- Almond Flour Lemon Poppy Seed Cake
- Almond Flour Coconut Lime Cake
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Cherry Almond Cake
Ingredients
- 2 ½ cups (260 g) fine blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 large eggs, room temperature
- ½ cup (110 g) granulated sugar
- ¼ cup (60 ml) olive oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup (160 g) chopped fresh cherries
- ½ cup (45 g) sliced almonds
Instructions
- Preheat oven to 350F. Grease the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. I also like to line the bottom with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
- In a separate medium-sized bowl, whisk together the eggs, sugar, olive oil, almond extract and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chopped cherries.
- Spread the batter out into the prepared pan and scatter the almond slices evenly over top of the batter.
- Bake for 27-29 minutes, or until the almonds start to turn golden brown and a toothpick inserted into the middle comes out clean.
- Let cool completely on a wire rack before slicing.
Notes
- Once pitted, I usually chop each cherry into 4-6 pieces. You'll want to chop the cherries first, and then measure them out into your measuring cup.
- If you don't have a kitchen scale, you'll want to measure your almond flour using the spoon and level method with a dry measuring cup. If you measure your flour by scooping it out of the bag, it'll be packed and you'll end up with too much flour for the cake.
- I always make sure my eggs are at room temperature so they mix together evenly with the other ingredients.
- If your cake is done before the almonds are browned on top, you can turn the oven on broil for just a minute or two. (Keep a close eye as the almonds will start to burn quickly).
- Let the cake cool fully before cutting into it. If it's still warm, it will be crumbly.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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