Easy & Delicious Gluten-Free Cherry Almond Cake: A Perfect Summer Dessert

Discover the delightful taste of summer with this incredibly easy and utterly delicious Cherry Almond Cake. This isn’t just any cake; it’s a testament to simple baking that yields extraordinary results. Imagine a cake that’s wonderfully light and tender, infused with the sweet, nutty essence of almond, bursting with juicy fresh cherries, and crowned with a irresistibly crunchy almond topping. What makes it even better? It’s a naturally gluten-free cherry cake, crafted entirely with wholesome almond flour, ensuring a moist crumb that melts in your mouth. Perfect for a casual summer gathering, a cozy afternoon treat, or a vibrant addition to your brunch spread, this cake is designed to be a standout with minimal effort.

Embrace the peak of cherry season with a recipe that highlights their natural sweetness beautifully. This versatile dessert is light enough to enjoy after a hearty dinner, yet satisfying enough to pair with your morning coffee or afternoon tea. Forget complicated techniques or specialized equipment; this recipe proves that truly exceptional baking can be accessible to everyone. Get ready to impress with a cake that’s as beautiful to look at as it is delightful to eat.

If your baking adventures often involve the wonderful versatility of almond flour, you’re in for a treat! Explore more delightful creations in my extensive collection of almond flour recipes.

Why this fresh cherry almond cake is a must-try

This isn’t just another cake recipe; it’s a celebration of flavor and simplicity. Here’s why this fresh cherry almond cake deserves a spot in your baking repertoire:

• Naturally Gluten-Free Goodness: Unlike many recipes that blend almond flour with all-purpose flour, this cake exclusively uses fine blanched almond flour. This not only makes it a fantastic option for those avoiding gluten but also contributes to an incredibly moist, tender, and subtly rich crumb that traditional flours can’t quite replicate. You get a cake that’s light yet satisfying, without any compromise on texture or taste.
• A Symphony of Almond and Cherry: We go all in on the delightful pairing of almonds and fresh cherries. The sweet, delicate flavor of almonds is present in every bite, thanks to almond flour, a hint of almond extract, and a generous scattering of sliced almonds on top. This triple almond threat perfectly complements the juicy, slightly tart notes of fresh cherries, creating a harmonious and unforgettable flavor profile that truly sings.
• Effortless Baking, No Mixer Needed: Say goodbye to heavy-duty equipment! This recipe is designed for ease, requiring just a whisk, a spatula, and a few bowls. It’s the perfect project for a relaxed afternoon, proving that you don’t need fancy gadgets to create a bakery-worthy dessert. Simple steps mean less cleanup and more time to enjoy your delicious creation.
• The Perfect Summer Dessert: With its bright flavors and light texture, this cake is the quintessential summer treat. It’s refreshing, vibrant, and takes full advantage of seasonal cherries. Whether you’re hosting a backyard barbecue, a picnic, or simply enjoying a quiet evening, this cake is sure to be a crowd-pleaser.
• Irresistible Crunchy Topping: The sliced almonds baked on top don’t just add a beautiful visual appeal; they provide a wonderful textural contrast. That golden-brown, crunchy layer adds an extra dimension that elevates the cake from good to truly exceptional.

Essential Ingredients and Clever Substitutions

Crafting the perfect cherry almond cake begins with understanding your ingredients. Below is a detailed overview of what you’ll need and potential substitutions to ensure your baking experience is seamless and delicious. The exact quantities are, of course, provided in the comprehensive recipe card at the end of this post.

• Almond Flour: For the best results and that signature tender crumb, I strongly recommend using fine blanched almond flour. This type is made from almonds that have had their skins removed before being ground into a very fine powder, resulting in a lighter texture and color. While almond meal (which retains the skins and has a coarser texture) can sometimes be substituted, it will yield a denser cake with a more rustic appearance. Ensure your almond flour is fresh for optimal flavor.
• Cherries: The star of the show! Any type of fresh sweet cherry will be fantastic in this recipe. Varieties like Bing or Rainier are excellent choices when in season. The key is to select cherries that are firm, plump, and not overly ripe. Overripe cherries can release too much moisture into the batter, affecting the cake’s texture. Remember to pit and chop them into small, even pieces to ensure they are well-distributed throughout the cake and don’t sink to the bottom. (Note: This recipe hasn’t been tested with sour, frozen, canned, or dried cherries, but see the FAQ for tips on frozen cherries if you’d like to experiment).
• Almonds: Sliced almonds are crucial for that wonderful crunchy topping. They toast beautifully in the oven, adding a nutty depth and textural contrast. I prefer blanched sliced almonds for their uniform appearance and mild flavor, but natural sliced almonds (with skins on) will also work, offering a slightly bolder nutty taste and a rustic look.
• Eggs: You’ll need 4 large eggs. It’s vital that they are at room temperature. Room temperature eggs emulsify much better with other ingredients, creating a smoother, more uniform batter and contributing to a lighter, more airy cake texture. If you forget to take them out ahead of time, simply place them in a bowl of warm water for 5-10 minutes.
• Sugar: Granulated sugar is used to provide the perfect level of sweetness, complementing the natural sweetness of the cherries without overpowering the almond flavor. Cane sugar can be used as a direct substitute if preferred.
• Oil: I used olive oil in this recipe for its subtle fruitiness which pairs surprisingly well with cherries and almonds. However, a neutral-flavored vegetable oil or a light extra virgin olive oil would also be excellent choices. The oil contributes to the cake’s moistness and tender crumb.
• Baking Powder: This leavening agent is essential for giving the cake its lift and light texture, ensuring it bakes up beautifully tall and airy. Always check that your baking powder is fresh for maximum effectiveness.
• Salt: A small amount of fine sea salt is included to enhance and balance all the other flavors, preventing the cake from tasting bland and bringing out the sweetness of the cherries and almonds. Kosher salt or regular table salt can be used as alternatives.
• Vanilla Extract: A classic flavor enhancer, vanilla extract adds a warm, aromatic depth that rounds out the overall taste of the cake, making it more complex and inviting.
• Almond Extract: This is where the true almond essence shines! Almond extract intensifies the almond flavor, creating a delightful harmony with the fresh cherries. If you’re not a fan of almond extract or prefer a more subtle almond note, you can simply increase the amount of vanilla extract instead.

Step-by-Step Guide to Making Almond Flour Cherry Cake

This almond flour cherry cake is wonderfully straightforward to make, proving that a truly delicious dessert doesn’t have to be complicated. With just a few simple steps, you’ll have a gorgeous cake ready to bake. Here’s a brief visual and textual overview of the process. For precise measurements and further details, please refer to the comprehensive recipe card at the very end of this post.

Begin by preheating your oven and preparing your springform pan to ensure a non-stick release. Then, combine your dry ingredients thoroughly in one bowl – this ensures the leavening and salt are evenly distributed, leading to a consistently textured cake. In another bowl, the wet ingredients are whisked together until light and frothy, forming the rich base of your batter.

Once the wet and dry ingredients are gently combined to avoid overmixing (which can lead to a tough cake, even with almond flour), the chopped fresh cherries are carefully folded in. This ensures they’re evenly distributed and maintain their integrity. The vibrant batter is then spread into the prepared pan, ready for its crowning glory.

A generous layer of sliced almonds is scattered over the batter, promising a delightful crunch in every bite. Finally, the cake bakes to golden perfection, filling your kitchen with an intoxicating aroma. The most crucial step after baking is patience – allowing the cake to cool completely ensures it sets properly and slices beautifully, preserving its tender texture and the integrity of that delicious almond topping.

Accurate Ingredient Measuring for Baking Success

In baking, precision is paramount, and measuring ingredients correctly is key to achieving consistent and delicious results every time. While US cup measurements are provided in the recipe card for convenience, I highly recommend using weight measurements whenever possible for superior accuracy, especially with ingredients like almond flour.

When you see grams (g) listed, a digital kitchen scale is your best friend. Weighing ingredients eliminates variability that can occur with volume measurements (e.g., how tightly flour is packed into a cup). For liquids, when milliliters (ml) are specified, use a liquid measuring cup, ensuring you read the measurement at eye level. For smaller quantities like extracts, baking powder, and salt, standard teaspoons and tablespoons are perfectly suitable.

If you’re using cup measurements for almond flour and don’t have a kitchen scale, employ the “spoon and level” method. Gently spoon the almond flour into your dry measuring cup until it’s overflowing, then use the back of a straight edge (like a knife or spatula) to level off the excess. Never scoop flour directly from the bag with your measuring cup, as this compacts the flour, leading you to use significantly more than the recipe calls for, which can result in a dry or dense cake. Taking these few extra moments to measure accurately will make all the difference in the final texture and taste of your cherry almond cake.

Expert Tips for the Perfect Cherry Almond Cake

Achieving a bakery-quality cherry almond cake at home is entirely within reach with these expert tips:

• Precise Flour Measurement is Crucial: As highlighted earlier, if you don’t own a kitchen scale, always measure your almond flour using the “spoon and level” method with a dry measuring cup. Scooping directly from the bag can compact the flour, leading to an excess amount that will result in a dry, dense, or crumbly cake. A kitchen scale offers the most accurate results for all dry ingredients.
• Room Temperature Eggs Make a Difference: This might seem like a small detail, but using room temperature eggs is truly a game-changer. Eggs at room temperature emulsify much more effectively with other ingredients, creating a smoother, more homogenous batter. This leads to a finer, more tender crumb and a better rise in your cake. If you’re short on time, place cold eggs in a bowl of warm (not hot) water for about 5-10 minutes.
• Chop Cherries Evenly and Small: To ensure that every slice of cake has a beautiful distribution of juicy cherries and to prevent them from sinking to the bottom, it’s vital to chop them into small, uniform pieces. After pitting, I typically cut each cherry into 4-6 pieces, depending on its original size. Smaller pieces also cook more evenly within the cake.
• Broil for a Golden Topping (Watch Closely!): If your cake is fully baked and a toothpick comes out clean, but the sliced almonds on top haven’t achieved that perfect golden-brown hue you desire, you can briefly use the broiler. Turn your oven to broil (low setting if available) for just one to two minutes. This step requires your undivided attention – almonds can go from perfectly toasted to burnt in a matter of seconds, so do not walk away from the oven.
• Patience with Cooling is a Virtue: I know it’s tempting to dive into a warm, fragrant cake, but for the best texture and clean slices, you must let the cake cool completely on a wire rack. If you try to cut into it while it’s still warm, it will be crumbly and difficult to handle, and the structure won’t be fully set. Cooling allows the cake to firm up, resulting in a beautifully intact slice.
• Elevate Your Serving with Topping Variations: While delicious on its own, you can easily enhance your cherry almond cake presentation and flavor. Consider a simple dusting of powdered sugar for an elegant finish, or drizzle a light powdered sugar glaze (powdered sugar mixed with a touch of milk or lemon juice) for added sweetness and sheen. For a truly decadent treat, serve slices with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a cherry compote.

Recipe FAQs

More Cherry Recipes

Love cherries as much as we do? Don’t stop at this cake! Explore more delicious ways to incorporate this delightful fruit into your baking:

• Cherry Galette with Almond Flour Crust
• Cherry Chia Pudding
• Cherry Almond Crisp
• Almond Flour Cherry Pie Bars

More Almond Flour Cake Recipes

If you’re a fan of baking with almond flour and appreciate its unique qualities, you’ll love these other cake and bread recipes:

• Almond Flour Strawberry Cake
• Almond Flour Lemon Cake
• Almond Flour Lemon Blueberry Bread
• Almond Flour Lemon Poppy Seed Cake
• Almond Flour Coconut Lime Cake

If you embark on making this delightful Cherry Almond Cake, I would absolutely love to hear your thoughts and experiences! Please share your feedback and comments below.

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