- VE
- GF
- HP
Cherry Almond Cake
This Cherry Almond Cake is a delicious way to use fresh cherries! This cake combines the flavors of juicy, tart-sweet cherries, nutty richness of almond flour, lemon zest and vanilla, with a crumb that’s unbelievably tender. There’s no refined sugar, it’s dairy and gluten-free, and it comes together in about 15 minutes!
Ingredients
Instructions
- Step 1
Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
- Step 2
Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, then place the cherries on a cutting board and cut in half. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife.
- Step 3
Place the eggs, maple syrup, olive oil, lemon zest, vanilla and almond extracts in a large bowl and whisk until incorporated.
- Step 4
Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain. Fold in 1 cup of the cherries and pour the batter into the prepared pan and spread evenly.
- Step 5
Top the cake with the reserved 1/2 cup cherries and sliced almonds, and bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release.
- Step 6
Dust the cake with powdered sugar if desired, then slice, serve and enjoy!
Tips & Tricks
Per serving
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