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Vegan cherry cake

Juicy cherry cake with almond biscuit
Servings 16 pieces


Almond cake

  • 30 g flax seeds + 100 ml of water
  • 600 g semi-white flour or all purpouse flour
  • 125 g almond meal
  • 20 g baking powder
  • 120 g coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 7.5 dl almond milk or any other plant-based milk
  • 60 g rice syrup or agave or maple
  • 40 g coconut oil


  • 500 g frozen cherries
  • 30 ml water
  • 30 g rice syrup
  • 30 g corn starch 40 ml water
  • 300 g vegan whipped cream


Almond cake

  • Mix flax seeds with water and let soak for 10 minutes.
  • In a large bowl, mix all dry ingredients (flour, ground almonds, baking powder and coconut sugar).
  • In another bowl, mix the wet ingredients (almond milk, vanilla extract, rice syrup, coconut oil and pre-soaked flaxseed).
  • Add the wet ingredients to the dry ones and mix well with a hand mixer.
  • Divide the batter evenly into three baking trays with a diameter of 25 cm and bake for 25 minutes at 180°C. (If you only have one baking tray, you can bake one cake first, then the second and third.)
  • Allow the cakes to cool on the cooling rack.


  • Put cherries in a pot and let them thaw.
  • Add water and syrup to the cherries and bring to a boil.
  • When it starts boiling, slowly stir in the mixture of corn starch and water and cook for 3 minutes, stirring several times in between, then let the filling cool down a bit.


  • If almond cakes are rounded at the top, cut off the top to make them flat.
  • Take one almond cake, place it on a flat surface, moisten with a few tablespoons (about 7 tablespoons) of almond milk, coat with half of the cherry filling, and spread half of the whipped cream on the filling.
  • Cover with another cake and repeat the process.
  • Cover the cake with chocolate if desired, and spread whipped cream on the edges.
  • Decorate it as you wish.
  • Put the cake in the fridge overnight so that the layers combine nicely.