Oil Free Cherry Cake Recipe

This moist and soft Oil Free Cherry Cake Recipe is a delectable summer dessert made with real and fresh ingredients. Its very easy to bake and absolutely scrumptious in every bite. It melts in mouth immediately and is amazingly satisfying to the sweet cravings.

Course Dessert

Cuisine American

Keyword cherry cake, cherry cake from scratch, cherry cake recipe, fresh cherry cake, how to make cherry cake, vegan cherry cake

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 321kcal

Author Gunjan

Ingredients

1/4 cup flaxmeal soaked in 1/2 cup water
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tbsp apple cider vinegar
3 tbsp dairy free milk
2 cups almond flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups chopped cherries (see notes)

Instructions

Preheat oven at 350 degree and adjust the rack to the bottom of the oven. Grease an 8-inch round cake pan. Soak flaxmeal in water in a large mixing bowl. Add brown sugar to the flaxmeal and whisk it until soft and fluffy (about 4 minutes).
Now add vanilla extract, apple cider vinegar and dairy free milk it it and whisk it again.
In another mixing bowl combine almond flour, cornstarch,baking powder, baking soda, and salt. Mix it well making sure there are no lumps of baking soda.
Now, fold dry ingredients into the wet ingredients and mix with the spatula until a thick sticky batter is formed.
Then, toss chopped cherries to the batter and mix it. (Do not over do this step).
Now, spoon out the batter on the prepared cake pan. Tap and rotate the cake pan so that the batter spreads evenly and takes the shape of the cake pan. Then, place it in at the bottom rack of the oven. Let it bake for 45 minutes or until the top dries up and becomes golden brown in color. If you insert the toothpick at this point it should come out dry. Turn it off and let it cool in the cake pan itself for atleast 15 minutes.
Gently, flip the cake on a flat surface, slice and enjoy it warm or at room temperature. The cooler the cake, firmer it will become.

Notes

Flaxmeal does not need to be soaked for very long. About 3-4 minutes should be sufficient as long its thick and not liquidy.
Make sure to adjust the racks in the oven to the bottom layer before pre-heating. This cake has to be baked at the bottom layer.
For cherries – make sure to rinse them ahead of time and drain all the water nicely. Then place them on a kitchen towel so that the extra water is absorbed and chop them roughly with a knife. Discard the seeds. Wipe off any extra water/juice form cherries before keeping them aside for this cake. The drier the cherries the better for the cake.
I have only tried it with fresh cherries and it came out excellent. However, I did not try with frozen cherries so not sure how it would turn out. However, you must know that almond flour does not absorb liquid so that is why we have kept the liquid ingredients to the minimum. The batter also is quite thick almost like a muffin or a cookie but trust me its delicious.
I would advise you to bring all the ingredients to the room temperature before starting the baking process as this would ensure even baking and perfect rise.
Make sure to use cornstarch and not corn flour. They are two different ingredients.
It’s a flourless and gluten free cake and I have used gluten free cornstarch in this recipe.
How to store - Leftovers can be refrigerated in an air tight container but should not be stacked. Each slice should be placed separately. However, before refrigerating make sure the cake is absolutely cooled down at room temperature.

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