Last updated - ; Published - By Rhian Williams 20 Comments
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ThisGluten-Free Vegan Cherry Bakewell Cake is easy to make, tastes every bit as delicious as the traditional version, and is surprisingly healthy!
Cherry Bakewell tart has always been a firm favourite of mine, but I do find it a little too sweet - the layers of jam, frangipane,icing, the glacé cherries, it's all a bit much.
And,since having finally mastered a vegan and gluten-free sponge recipe, Itried using the batter to make aplain vanilla sponge cake, which ended up tasting surprisingly delicious. This was especially thanks to the sweet, nutty flavour of the ground almonds, which are used to make the sponge moist and fluffy.
This got me thinking about what cakes taste of almonds, and I immediately thought of cherry Bakewells!
Whilst I made a round cake the first time I made these, I then decided it might be fun to cut them into squares and make them into brownies...or blondies? Butyou can either bake these into brownies or a round cake, your choice!
Instead of jam and glacé cherries, I went for dried sour cherries - their tart-sweet flavour is so delicious paired with the nutty sweetness of the almonds.
You can of course use glacé cherries instead, or other dried fruits such as dried strawberries or dried cranberries. Or fresh cherries or fresh raspberries would also work well I think!
I then topped them off with some flaked almonds. I love the contrasting textures of the tendersponge and chewy dried cherrieswith the crunchy, toasty flaked almonds.
What's great about this recipe is how easy it is to make, requiring just one bowl andeasily accessible ingredients. Leftovers are particularly nice heated up in the microwave, on top of the toaster or in a frying pan.
I hope you'll love this Gluten-Free Vegan Cherry Bakewell Cake! Looking for more fruity cakes? You might like my:
- Raspberry Dark Chocolate Blondies
- Lemon Blueberry Cake
- Strawberry Sponge Layer Cake
- Black Forest Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Cherry Bakewell Cake:
glass mixing bowl
measuring jug
square baking tin
baking paper
Gluten-Free Vegan Cherry Bakewell Cake
ThisGluten-Free Vegan Cherry Bakewell Cake is easy to make, tastes every bit as delicious as the traditional version, and is surprisingly healthy!
4.08 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: gluten-free vegan cherry bakewell cake, refined sugar free cherry bakewell cake, vegan afternoon tea cake recipe
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 squares
Calories: 250kcal
Author: Rhian Williams
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (⅘ cup) unsweetened almond milk (or sub any other plant-based milk)
- Juice of 1 lemon*
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 ¼ cup) ground almonds** (almond meal)
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 60 g (½ cup) dried sour cherries*** (or sub dried cranberries or dried strawberries)
- Few tablespoons flaked almonds
- 1 tablespoon coconut sugar (optional)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the dried cherries and mix well, adding a tiny splash more milk if it's looking too dry
Transfer mixture to a greased baking tin lined with baking paper - I used a 23cm/9inch square baking tin
Scatter over flaked almonds (and coconut sugar if using)
Bake in oven for 15-20 minutes until golden brown on top and an inserted skewer comes out clean
Leave to cool before cutting into squares
Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead
**You can also alternatively use almond flour
***Fresh cherries or raspberries would also work well
Nutrition Facts
Gluten-Free Vegan Cherry Bakewell Cake
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Maureen Cram
Just wanted to check the amount of lemon juice as lemons can vary in size and juice content. Is it the same amount of LJ as it would be for the vinegar replacement (one Tablespoon) ? Making these for a dinner party where I am doing a three course menu of vegan GF food :).Reply
Rhian Williams
Yay thank you so much, so glad you want to make these for your dinner party! It's 2 tablespoons lemon juice, or 1 tablespoon vinegar. Hope that helps and enjoy your party!
Gaynor Murray
can these be frozen?
Reply
Rhian Williams
Yes!
Arianne
I am thinking of making this for Christmas! I have some frozen cherries. Could I use those for this recipe?
Reply
Rhian Williams
Yes that would work! Thank you!
Sandy
This is my absolute favorite cake recipe, and I have made it repeatedly. Something to note, though: Your directions say to bake for 20 minutes, but it takes 40-45 minutes in my oven at 350° F.Reply
Rhian Williams
Thank you so much, so happy to hear that!! And that's great to know about the timing, thank you. Are you using a different size baking tin?
Ruth
This was a really easy and very successful recipe. I made it with fresh raspberries and pear and it was delicious. Will definitely look at your other vegan and gluten free recipes now!Reply
Rhian Williams
Thank you so much, so happy to hear that!
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