How to make the best easy gluten-free cherry almond cake recipe - This simple recipe uses a homemade cake from scratch and a can of cherry pie filling to create an amazing dessert!
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. It's a 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 anyone let alone you, my dear readers) 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.
How to make gluten-free cherry almond cake
- Preheat oven to 350º.
- Whisk together the softened butter with the sugar until the mixture is smooth. Add in the eggs, one at a time, until they are full incorporated.
- Add milk, vanilla, and almond extract, and whisk together.
- 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.
- Spread batter in a greased 9x13 pan and bake at 350º for 30 minutes.
- Allow the cake to cool for 60 minutes and then spread a can of cherry pie filling over the top.
- Serve cake warm or cooled with a dollop of whipped cream and/or a scoop of vanilla ice cream.
Check out these other delicious gluten-free desserts while you're here:
- Gluten Free Chocolate Cherry Cake - Easy Black Forest Cake
- Baked Gluten Free Glazed Donut Recipe with Almond Flour
- The Best Crustless Gluten-Free Pecan Pie Recipe
- Pecan Crust Cheesecake (Gluten-Free)
- Gluten-Free Hot Fudge Brownie Sundaes
- Flourless Chocolate Cake (Gluten-Free)
- The Best Coconut Macaroon Recipe (Quick & Easy Gluten-Free Cookies)
My problem is I'm not only gluten free, but sugar free as well. (and dairy free, but for that there is rice milk and almond milk)
Mona Bassel says
I just stumbled across your blog, and you are awesome! I will definitely try this if I can find the almond flour in my country (I live in Egypt, so sometimes gluten-free alternatives are hard to come by). Personally I love mixing raspberries and chocolate together!
Tara Ziegmont says
Thank you! I'm not a big fan of raspberries, but I know a lot of people are. I hope you enjoy!
Omg! I love almond and I love cherries! This dessert is to die for. You were right to say the cake part is so moist and airy. I did mix 1/2 cup sugar and 1/2 erythritol and it worked. Next time I’ll use 1 cup of erythritol. I also used erythritol icing sugar in my whip cream mixture with a little bit of cream cheese for stability. Plus, my store bought canned cherries, were light in sugar. I have it for breakfast with my coffee. It’s so good I can hardly wait to make it for work. I make the monthly Birthday cake for work and this one will be a winner!