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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 191 kcal per serving

Ingredients

1 ½ cups - fresh cherries
4 - eggs
⅔ cup - maple syrup
¼ cup - extra virgin olive oil
1 tbsp - lemon zest
1 tsp - vanilla extract
½ tsp - almond extract
2 cups - finely ground almond flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - sea salt
½ cup - almonds
powdered sugar

Instructions

Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
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.
Place the eggs, maple syrup, olive oil, lemon zest, vanilla and almond extracts in a large bowl and whisk until incorporated.
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.
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.
Dust the cake with powdered sugar if desired, then slice, serve and enjoy!

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