Cherry Almond Cake

This easy, gluten-free Cherry Almond Cake is light and tender with sweet almond flavor, juicy fresh cherries and a crunchy almond topping.

Course Dessert

Cuisine American, Canadian

Keyword almond cake, almond flour, dairy-free, fresh cherries, gluten-free

Prep Time 15

Cook Time 29

Total Time 44

Servings slices

Calories 314kcal

Author Leanne

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.

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.