If you love old-fashioned cakes, but find that the only vegan or eggless cakes in the supermarkets are either chocolate or vanilla, try making my simple but oh-so-delicious vegan cherry cake.
An old-fashioned fruitcake seems to be welcome at any event, whether it's casual or classy, and as you grow older, your love for this traditional cake grows. I remember disliking fruitcake as a child, but craving it as I reached adulthood. And today it is one of my favourites.
This was inspired by my easy vegan rhubarb cake and my vanilla sprinkle cake, both delicious old fashioned cakes that always hit the spot.
My vegan cherry cake is true family favourite brought into the 21st Century. This recipe is both eggless AND dairy-free but still has all the old-fashioned charm of the original. I won't tell Grandma if you don't.
This is a simple cake with a creamed butter and sugar foundation. Don't miss out the lemon as it really lifts the cake.
Note: if you don't like glacé cherries, you can replace them with the same quantity of sultanas and make a Farmhouse Fruitcake.
- Glace Cherries, halved
- Ground Almonds
- Stork or vegan butter, room temperature
- Vegan Plain (or vanilla) yogurt
- Vanilla and Almond Extracts
- Lemon Zest
(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)
Toss the cherries in the ground almonds or ⅓ cup flour
Cream the butter and sugar together until pale and fluffy
Beat in the yogurt, lemon zest and extracts, then sift in the flour/baking powder.
Fold in the cherries (sorry, no pic!), then spoon gently in your lined baking tin. Top with crushed sugar cubes. Bake for 40-45 mins or until a skewer comes out clean.
Hint: Make sure to coat the cherries thoroughly in the ground almonds (or flour, if you have a nut intolerance) because they will sink. Trust me, my cherries sunk so yours won't have to.
- Cherries - replace the cherries with sultanas
- Flour - use gluten free self-rising flour instead of regular white flour to make this gluten free
- Ground Almonds - replace with coconut flour or the same quantity of regular flour
Store the baked cake in an airtight tin for up to 3 days.
I wouldn't recommend freezing this cake.
Yes, you can, but of course make sure they are pitted and halved, and still tossed in the ground almonds. I personally prefer the flavour of glace cherries in this cake, as they are sweeter, but fresh will also work.
Vegan Cherry Cake
- 1 8" round cake tin
- 2 cups Glace Cherries (or Raisins or a mixture), halved
- ⅓ cup Ground Almonds
- 1 cup Butter vegan
- 1 cup Caster Sugar
- ¾ cup Yogurt plain vegan yogurt
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 cups Plain flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Lemon you will need the zest and juice
- 4 Sugar Cubes crushed
- Preheat oven to 180c.
- Grease and line an 8" round cake tin.
- In a small bowl, combine the ground almonds with the chopped cherries (this will ensure that they don't sink!).
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the yogurt and extracts, followed by the flour, baking powder and salt.
- Fold in the ground almonds/cherry mixture, and the lemon zest and juice.
- Pour into your prepared cake tin.
- Sprinkle with the crushed sugar cubes.
- Bake for 40-45 minutes or until golden brown. The cake should spring back when you touch it lightly.
- Leave to cool completely before removing from tin and serving.
Nutritional Information Disclaimer
The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.
Looking for other vegan cakes like this? Try these:
Did you make this recipe? Let me know!