Vegan Cherry Cake

Indulge in the sweet, fruity goodness of this Vegan Cherry Cake, a plant-based delight that’s as stunning as it is delicious. Soft, tender, and bursting with juicy cherries in every bite, this cake perfectly balances sweetness with subtle hints of vanilla and almond extract for a sophisticated flavor profile. The secret to its fluffy texture lies in a quick and easy vegan "buttermilk" made from almond milk and apple cider vinegar. Topped with a zesty lemon glaze, this cake is as visually appealing as it is tasty. Whether you’re preparing a dessert for a special occasion or simply treating yourself to a slice of decadence, this Vegan Cherry Cake is sure to impress. Bonus? It’s entirely dairy-free, egg-free, and easy to make in just under an hour. A must-try for any fan of cherry desserts!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup granulated sugar
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1.5 cups fresh or frozen pitted cherries
• 0.5 cup powdered sugar
• 2 tablespoons almond milk (for glaze)
• 1 teaspoon lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a small bowl, mix the almond milk and apple cider vinegar together and set aside for 5 minutes to curdle, creating a vegan 'buttermilk'.

Step 3

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 4

In another bowl, combine the sugar, vegetable oil, vanilla extract, and almond extract. Stir in the prepared vegan 'buttermilk'.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over mix; it's okay if the batter is a little lumpy.

Step 6

Gently fold in the cherries. If using frozen cherries, make sure they are thawed and drained.

Step 7

Pour the batter into the prepared cake pan and spread it evenly.

Step 8

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

For the glaze, mix the powdered sugar, almond milk, and lemon juice in a small bowl until smooth.

Step 11

Once the cake is cool, drizzle the glaze over the top.

Step 12

Slice and serve the cake. Enjoy your Vegan Cherry Cake!

Nutrition Facts

Serving size	(1165.2g)

Amount per serving	% Daily Value*
Calories	2993.6

Total Fat 111.2g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 67.9g
Cholesterol 0mg	0%
Sodium 2291.6mg	0%
Total Carbohydrate 487.5g	0%
Dietary Fiber 11.9g	0%
Total Sugars 290.8g
Protein 29.0g	0%

Vitamin D 100.3IU	0%
Calcium 547.8mg	0%
Iron 13.0mg	0%
Potassium 819.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 3.8%

Carbs: 63.6%