Cherry Almond Cake with Chocolate Frosting (Vegan GF)

This Cherry Almond Cake with Chocolate Frosting is light, fluffy and so tender, packed with cherries and almonds and spread with a luscious protein yoghurt mousse chocolate frosting. Fill with cherry jam and serve with more cherries for a showstopper small-batch cake.

I first made this cake back in July for my dad’s birthday as he is a big cherry lover and now, we’re in September and it’s my mum’s birthday, who also loved this cake. So, I thought to celebrate both of them, I’d share this celebratory, showstopper cake with you today. This cake is a small-batch cake meaning it’s made in two 6-inch cake tins and is perfect for 8 slices, or 6 if you’re being generous. It’s great when you want to celebrate an occasion but don’t want cake leftovers for days.

Why will I love this cake?

This cake is so delicious:

• Light, fluffy and tender sponge
• Moist, delicious and easy to bake
• Naturally vegan, egg-free and dairy-free
• Easily gluten-free and nut-free
• Packed with cherries and almond flavour
• Filled with a healthy yoghurt and protein mousse frosting
• Made in 6-inch cake tins for a smaller cake
• Great for 6-8 people
• Ideal for celebrations, birthdays and small gatherings
• Tastes like cherry almond and chocolate in every bite
• Healthier, a source of protein and gut healthy ingredients

If you already love the sound of this cake then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.

What ingredients do I need?

You can find the weights for the ingredients in the recipe card and see my favourite products in the “shop the recipe” section below.

For the cake:

• Fresh cherries: I find fresh is best here, but you can use frozen if you need to. De-stone the cherries and toss them in flour so they disperse evenly throughout the cake.
• Plant-based milk: you can use your favourite dairy-free milk like organic soya, oat, almond or coconut (from the carton).
• Apple cider vinegar: this curdles the milk above to form a buttermilk and help bind this egg-free batter.
• Smooth almond butter: cherries and almond work so well together and this adds a lovely richness. If making the cake nut-free, choose tahini or sunflower seed butter, instead.
• Coconut sugar: I love the caramel-like flavour and richness this adds to the cake, but you can also use golden or regular caster sugar.
• Thick coconut yoghurt: this is my favourite to bake with as it creates thick and creamy batters and adds gut healthy ingredients and healthy fats. I use the Cocos Organic yoghurt as it’s organic, natural and so thick and creamy. Note that runny yoghurt will make the batter too wet and also choose full-fat for flavour, texture and overall cake success.
• Olive oil: for richness and moisture, this adds healthy fats to the loaf and creates texture.
• Self-raising flour: for the rise. This keeps the cake moist and fluffy and to make this gluten-free, use your preferred GF self-raising flour blend which contains xanthan gum.
• Vegan vanilla protein powder: this adds texture and richness to the cakes that I love. Use a vanilla or caramel protein for the best flavour. If you would prefer not to use it, I suggest adding more flour.
• Raisin agents and salt: for the rise and flavour.

As for the frosting and filling:

• Thick coconut yoghurt: this makes the base for the most luxurious frosting that is lighter and healthier. Make sure it’s thick and creamy, as above.
• Cocoa powder: for a rich chocolatey flavour to pair with the protein powder.
• Vegan chocolate protein powder: this adds chocolatey richness, sweetness and texture to the frosting so I do not recommend skipping it.
• Maple syrup: for adding texture to the frosting and you can also use agave syrup or vegan honey.
• Cherry jam: for filling inside the sandwich cake, I love to have a gooey middle. I use shop-bought or homemade cherry jam which you can find here.
• Fresh cherries and chopped chocolate: these are optional extras to really make the cake look impressive.

Is this gluten-free and nut-free?

This cake is easily gluten-free if you use your preferred GF self-raising flour for the cake and choose tahini or sunflower seed butter instead of almond butter. Always check other ingredients too, like yoghurt, chocolate and protein powders.

How do I make this?

This cake is easy to make and is a one-bowl bake:

• Chop the cherries: and toss with some flour.
• Whisk together the wet cake ingredients: until smooth.
• Sift in the dry ingredients: and whisk until combined.
• Divide between the two cake tins: and bake for 20 minutes or until risen and golden.
• Cool the cakes fully: first in the tins and then on a wire rack.
• Whisk together the frosting ingredients: until smooth.
• Spread half the frosting over one cake: and add soe cherry jam.
• Top with the second cake and the rest of the frosting: add on some cherries and chocolate to decorate.

How long will this last?

Once decorated, keep this cake in the fridge for 3-5 days in a sealed container and allow rest at room temperature for 20 minutes until eating. You can freeze the unfrosted cakes, wrapped well, for 1 month and allow to defrost before decorating.

What else can I bake?

If you are looking for more cakes and bakes:

• Vegan Chocolate Hazelnut Fudge Cake
• Orange and Almond Cake
• Vegan Hummingbird Cake
• Vegan Carrot Cake with Orange Buttercream
• Vegan Tiramisu Cake

Shop the recipe

Stay I touch

I look forward to hearing what you think of this Cherry Almond Cake with Chocolate Frosting so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cherry almond chocolate love x