If you love all things cherry bakewell, 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 buttercream, no fuss.

Serve it with masala chai for a hint of spice and all the cosy vibes.

My sponge is made with super fine self-raising cake flour, ground almonds and a little bit of cornflour to hold everything together without eggs. Almond milk, apple cider vinegar and almond oil give it lift and moisture.

I’m a sucker for a glacé 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 claggy if you eat it straight away and the almond flavour won’t be as prominent.

I wrap the cake in cling film or non-stick foil as soon as it comes out of the oven (let it sit in the tin for 5 minutes and then turn it out and wrap). This keeps the outside of the cake nice and soft.

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Vegan Cherry Bakewell Cake

If you love all things cherry bakewell, 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 buttercream, no fuss.

Course Dessert, Snack

Cuisine Indian

Keyword almond, baking, cake, cherry, vegan

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Ingredients

• 340 g extra-fine self-raising cake flour
• 300 g caster sugar
• 40 g ground almonds
• 30 g cornflour
• 1/4 tsp fine salt
• 480 ml almond milk room temperature
• 2 tsp apple cider vinegar
• 2 tsp almond extract
• 180 ml almond oil or any flavourless oil of your choice
• 60 g glacé cherries chopped and tossed in 1 tbsp plain flour
• 1 tbsp flaked almonds to decorate
• 80 g fresh cherries to decorate
• 2 tsp icing sugar to decorate
• Gold leaf to decorate (optional)

Instructions

• Preheat the oven to 160°C/320°F. Grease and line a 20cm round x 7cm deep/8-inch round x 3-inch deep cake tin with oil and baking parchment.
• In a large bowl, whisk together the flour, ground almonds, cornflour, sugar and salt.
• In a separate jug or glass, mix together the milk, almond extract and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, add the oil and give it a brief whisk.
• Add the oil and milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Don’t over beat the cake batter. Fold in the glace cherries.
• Pour the batter into the cake tin and bake for 55-60 minutes until risen, golden and springy to the touch. You can insert a skewer into the centre to check if it comes out clean - if it does, the cake is done. If the skewer still has wet batter on it, it need a little longer in the oven.
• Remove the cake from the oven and allow to cool in the tin for 10 minutes. Carefully run a knife around the edge of the cake to loosen and invert the cake onto a wire rack. Allow to cool. Top with cherries and dust with icing sugar before slicing and serving.

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