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+ servings
A piece of cherry almond cake topped with ice cream

Gluten-Free Cherry Almond Cake

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!
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Gluten-free
Cuisine American
Servings 12 people
Calories 390 kcal


  • 1 cups butter unsalted, softened, two sticks
  • 1 cups sugar
  • 4 eggs
  • ½ cups milk we use 1%
  • 1 teaspoon vanilla
  • 1 ½ tablespoons almond extract
  • 1 ½ cups almond flour
  • ½ cups coconut flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 large can cherry pie filling gluten-free
  • Whipped cream or vanilla ice cream


  • Preheat oven to 350º.
  • 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.
  • 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.


Calories: 390kcal | Carbohydrates: 37g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 299mg | Potassium: 90mg | Fiber: 4g | Sugar: 18g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
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