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.
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.
Table of Contents
- 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.
Toss the cherries in the ground almonds or 1/3 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 tsp Vanilla Extract
- ½ tsp Almond Extract
- 2 cups Plain flour
- 2 tsp Baking Powder
- ½ tsp 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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Looking for other vegan cakes like this? Try these: