Cherry Almond Cake (It’s Gluten-Free but You Won’t Mind)

Cherry Almond Cake - Gluten-Free

Any time you use cherry and almond in the same sentence as dessert, I am right there with you. I adore cherry almond anything. I may even like cherry almond better than chocolate. Tough call.

Stay with me through this next part. I have to tell you why I came to have this cake.

Or just skip to the bottom. That’s where the recipe is.

Yesterday, I explained how Allie got what nearly amounted to a birthday non-party for her third birthday whereas Grace had two pretty elaborate parties for her third birthday.

With that in mind, let’s talk about birthday cake.

We forgot about a birthday cake until the day before Allie’s birthday party. Since I’m gluten-free, Joe wanted to make me a special cake (because the last few gluten-free cakes we’ve tried have not been worth sharing with the family) and a special-er cake for Allie, but in the end, we let her choose one at the Walmart bakery. She was happy with her cake with yellow edges and orange flowers, and I got an amazing cherry almond cake all to myself.

This almond cake recipe doesn’t make a thick, fluffy cake. The cake is slightly dense (as all gluten-free cakes tend to be, in my experience), but it is very moist and not at all gritty or weird in texture. It is a little crumbly, almost like cornbread, but it is just right for a cake.

The texture is hard to explain, but I promise you – even gluten-eaters will love this cake.

We used my KitchenAid stand mixer for this recipe, but you could also do it by hand. Prepare yourself for an arm workout.

Gluten-Free Cherry Almond Cake
  • 1 cup unsalted butter (two sticks), softened
  • 1 cup sugar
  • 4 eggs
  • ½ cup milk (we use 1%)
  • 1 teaspoon vanilla
  • 1½ tablespoons almond extract
  • 1½ cup almond meal/flour
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 large can gluten-free cherry pie filling
  • Whipped cream or vanilla ice cream
  1. Preheat oven to 350.
  2. Whisk the softened butter together with the sugar until the mixture is smooth. Add in the eggs one at a time, until they are fully incorporated. Add milk, vanilla, and almond extract and whisk together.
  3. In a separate bowl, mix the flours, salt, and baking powder. Add the dry ingredients to the wet a little at a time and beat until creamy.
  4. Spread batter in a greased 9x13 pan and bake at 350 for 30 minutes.
  5. Serve topped with cherry pie filling and a dollop of whipped cream or a scoop of vanilla ice cream.

 I love cherries and almonds together and also chocolate and orange together. What flavors do you like?

© 2014, Tara Ziegmont. All rights reserved.


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