Vegan cherry & almond cake

So, it was my turn again to make a cake for ‘Cake Friday’ at work.  Barely anyone actually bakes anything, but I still like the challenge.

The gluten-free/nut free person in the team had left the company, so I wasn’t so restricted if I wanted to be inclusive.  However, it still had to cater to the vegetarians and vegans and with me being allergic to raw cherries, I wanted an opportunity to have something with cooked cherries.

So after scouring the internet, I stumbled across a recipe which was almost perfect, but I adapted it to suit me better.

When one of the vegans in your team takes two slices and says it’s the best thing they’ve had in a while, you know you’re on to a winner!  Especially when it all disappears!


  • 200g of self raising flour
  • 150g of ground almonds
  • 200g of sugar
  • 1 tsp of baking powder
  • 120ml of liquid coconut oil
  • 300ml of soy milk
  • 2 tsp of almond essence
  • 1 tbsp of apple cider vinegar
  • 2 punnets of ripe cherries – halved
  • Icing sugar to sprinkle on top
  • Flaked almonds to sprinkle on top


  1. Preheat the oven to 180C
  2. Line a 9 inch round springform tin with baking parchment
  3. Place all dry ingredients (flour, ground almonds, sugar, baking powder) in a mixing bowl and mix well
  4. Pour the wet ingredients (coconut oil, soy milk, almond essence, apple cider vinegar)  into another bowl and mix well
  5. Gently pour in the liquid into the dry ingredients, bit by bit and stir to mix well
  6. Mix in your cherry halves, but be careful not to mix too much that the cherries bleed their juices too much
  7. Pour into your baking tin and bake for around 40 minutes – testing to see if a knife/skewer comes out clean.  If not, put it back in the oven and cook for 5 minutes more.
  8. Once cooled and ready to serve, sprinkle some icing sugar and scatter some flaked almonds on the top

Voila!  Really easy and simple vegan appropriate cake!

cherry cake 2




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