Is there anything more Christmassy than the sweet smell of toasted almonds and cherries wafting through the house? It’s an aroma that transports me to my happy place. 

If you love all things cherry bake well, marzipan or frangipane, this is the cake for you. It’s a light and airy vegan sponge with nothing more than a dusting of icing sugar and a crown of fresh cherries. No butter cream, no fuss.

I’m a sucker for a glace cherry and I think they work wonderfully in this recipe. Fresh cherries will also work but bear in mind they will seep juice as they bake and this could make the sponge a bit soggy. I recommend baking this cake a day in advance. The flavours and textures get better after 24 hours. You might find it a little cloggy if you eat it straight away and the almond flavour won’t be as prominent.

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

Light and airy vegan sponge, sweet almonds and juicy cherries make for the ultimate afternoon tea cake. No dairy, no eggs.

Ingredients

• Extra-fine self-rising flour-340 g 
• Caster sugar- 300 g 
• Ground almonds- 40 g 
• Corn flour (cornstarch)- 30 g 
• Fine salt- 1/4 tsp 
• Almond milk- 480 ml room temperature 
• Apple cider vinegar- 2 tsp 
• Almond oil- 180 ml 
• Glace cherries- 60 g  (tossed in 1 tbsp plain flour)
• Pure almond extract- 2 tsp 
• Flaked almonds- 1 tbsp 
• Fresh cherries- 80 g  (to decorate)
• Icing sugar- 2 tsp  (to dust)
• Gold leaf (for decoration)

Instructions

1. First step is to pre-heat the oven to 160°C/320°F.
2. Line the base and sides of a cake tin with oil and non-stick baking paper.
3. Take a large bowl, mix together the flour, ground almonds, corn flour, sugar and salt well.
4. Take a separate jug or glass, mix together the almond milk, almond extract and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, give it a whisk so that the ingredients mix smoothly.
5. Add the oil and milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Be carefully and don't overbeat the cake batter or you could end up with a tough cake.
6. Fold in the flour-coated glace cherries with a spatula. Be gentle and swift while doing it.
7. Now, pour the batter into the cake tin. Sprinkle over the flaked almonds.
8. Bake the cake in the centre of the oven for 70 minutes or until a skewer inserted into the middle of a cake comes out clean. The cake should be springy to the touch.
9. Remove from the oven and allow the cake to cool in the tin for 5 minutes. Carefully turn the cake out and wrap in foil or cling film. Allow to rest overnight at room temperature.
10. Decorate the cake with fresh cherries, a dusting of icing sugar and the optional gold leaf to give a amazing look.

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