Moist Cherry Almond Cake Recipe with Almond Glaze

This Cherry Almond Cake is a delightful way to highlight fresh cherries. The cake pairs tart, juicy cherries with the nutty richness of finely ground almond flour, bright lemon zest and warm vanilla notes. The crumb is tender and moist, and the recipe is dairy-free, gluten-free and free of refined sugar. Best of all, the batter comes together in one bowl in about 15 minutes.

I make the most of cherry season every year. Fresh cherries shine in so many dishes—from compote spooned over yogurt to baked desserts—and this simple cake is one of my favorites. It’s adapted from a classic almond flour cake, updated here with cherries, lemon zest and optional almond extract for depth. The result is a naturally sweet, satisfying cake that’s easy to make and easy to love.

Why you’ll love this recipe

• Moist, tender crumb thanks to almond flour and a balanced mix of wet ingredients.
• Classic flavor pairing: cherries and almonds create a rich, bright profile with lemon and vanilla.
• Wholesome ingredients—no refined sugar, dairy or wheat—yet deeply satisfying.
• Versatile: swap in other fruits, extracts, citrus zest, spices or a handful of dark chocolate chips.

Recipe ingredients

• Cherries: 1 1/2 cups fresh cherries, pitted and halved (reserve about 1/2 cup to top the cake). Frozen cherries work well—thaw and blot dry before using.
• Eggs: 4 large eggs to provide structure since there’s no gluten.
• Sweetener: 2/3 cup maple syrup (or honey or your preferred liquid sweetener).
• Oil: 1/4 cup extra virgin olive oil (or any mild oil you prefer).
• Flavors: 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional).
• Almond flour: 2 cups finely ground almond flour for a light texture—avoid coarse almond meal.
• Leavening & salt: 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt.
• Topping (optional): 1/2 cup sliced almonds and powdered sugar for dusting.

The full recipe summary and quantities appear in the recipe card below.

How to make cherry and almond cake

This is one of the easiest cakes to make. Once cherries are pitted, everything comes together in a single bowl in minutes.

Pro tip: Pit cherries in advance or use frozen ones to save time. If cherries tend to sink in your batter, toss them in a tablespoon or two of almond flour before folding in.

1. Preheat the oven to 325°F (160°C). Grease a 9″ springform pan or line a baking pan with parchment and grease well.
2. Remove stems and pit the cherries, then halve them. Reserve about 1/2 cup for the top.
3. In a large bowl whisk the eggs, maple syrup, olive oil, lemon zest, vanilla and almond extract until combined.
4. Add the almond flour, baking powder, baking soda and salt. Whisk until smooth and no lumps remain, then fold in about two-thirds of the cherries.
5. Pour the batter into the prepared pan, spread evenly, then arrange the reserved cherries on top and sprinkle with sliced almonds if using.
6. Bake 40 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool completely on a wire rack. When cool, run a knife around the edge and release the pan. Dust with powdered sugar if desired, slice and serve.

Recipe FAQs

Serving suggestions

• Enjoy a slice with coffee or tea for brunch or an afternoon treat.
• Serve warm with a scoop of ice cream for a simple dessert.
• Add a dollop of whipped cream or coconut whipped cream for extra indulgence.
• Top with a spoonful of cherry compote for concentrated cherry flavor.
• Customize by stirring in a handful of dark chocolate chips, shredded coconut, or a pinch of warm spices like cinnamon or cardamom.

Recipe notes

• Cherries: Fresh Bing cherries offer a deep color and classic flavor, but any variety or frozen cherries will work.
• Almond flour: Choose finely ground almond flour for the best texture. Do not substitute with coarse almond meal.
• Timing: Pit cherries up to a few days ahead to speed up prep.
• Storage: The cake keeps well at room temperature for 2–3 days, in the fridge for up to a week, and freezes for up to 3 months.

More almond flour baking ideas

• Almond flour banana bread
• Almond flour blueberry banana muffins
• Almond flour lemon loaf cake

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