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.
Nutrition Facts
Vegan Cherry Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.