Vegan Cherry Almond Loaf Cake is healthy and delicious. We prepare it in just one hour and 25 minutes, so it is perfect to make for quick desserts. This cake is made up of all-purpose flour, butter, sugar, applesauce, sour cream, milk, almond extract, baking soda & powder, salt, cherries, & almonds. It contains 3.5 grams of protein and 285 calories per serving. Serve this Vegan Cherry Almond Loaf Cake with cherry fruit salad, lemonade, oatmeal cookies, vegan apple crisp, almond cookies, or strawberry scones. This cake is good to freeze or store, so we can easily prepare it in advance.
STATS:
- Total time: 1 hour 25 minutes
- Calories: 285 kcal
- Cooking time: 65 minutes
- Serving: 10 slices
- Diet: Vegan
- Course: Dessert
- Preparation time: 20 minutes
- Cuisine: American
- Serving size: 1 slice
INGREDIENTS:
CHERRY ALMOND CAKE:
- Half cup vegan sour cream
- 1 3/4 cups all-purpose flour
- Quarter tsp baking soda
- Half cup softened vegan butter
- 3/4 cup granulated sugar
- Half cup unsweetened applesauce
- 1 1/2 tsp almond extract
- Quarter cup unsweetened vegan milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tbsp all-purpose flour
- 1/3 cup sliced almonds
- Half tsp salt
- 1 1/2 cups halved, pitted cherries
ALMOND GLAZE:
- 3/4 cup powdered sugar
- 2 tbsp vegan milk
- Quarter tsp almond extract
- 2 tbsp sliced almonds
- A few fresh cherries
INGREDIENT NOTES:
VEGAN BUTTER:
- Add the softened vegan butter to give the cake a rich taste and a soft texture. It will also produce a light, tender crumb and deliver a pleasant buttery flavor without any dairy products. If needed, we would also use melted coconut oil or vegan baking margarine in its place.
UNSWEETENED APPLESAUCE:
- Use the unsweetened applesauce to make this vegan cake; it will stand in for the eggs and bind all the ingredients together. It will also add moisture and give the cake a soft, tender texture. If needed, we would also use mashed banana or a commercial vegan egg replacer in its place.
VEGAN SOUR CREAM:
- Add the vegan sour cream to give the cake moisture and a creamy texture. It will also add a mild tangy taste that balances the sweetness of the sugar and cherries. If needed, we would also use unsweetened dairy-free yogurt in its place.
VEGAN MILK:
- Pour in the vegan milk to add moisture and bring all the ingredients together into a smooth batter. It will also help give the cake a soft texture. If needed, we would also use soy milk, oat milk, or coconut milk in its place.
INSTRUCTIONS:
- First, grease the pan and include baking paper, then heat the oven to 350°F.
- Cut the cherries after removing their pits and toss the dry cherries with 1 tbsp of flour.
- Whisk baking soda, flour, baking powder, and salt in the bowl, then beat vegan butter with sugar for three minutes.
- Mix applesauce, almond extract, vegan sour cream, vanilla extract, and vegan milk.
- Include the dry ingredients in the wet mixture, then fold in cherries and sliced almonds.
- Pour the batter into the pan, then sprinkle some almonds on top and bake the cake for 65 minutes.
- Leave the cake for fifteen minutes, then put it on the wire rack to cool properly.
- Whisk powdered sugar, vegan milk, and almond extract in the bowl, then drizzle it on the cooled loaf.
- Lastly, let the glaze set and slice the cake to serve.
SERVING SUGGESTIONS:
BREAKFAST:
- Cherry Almond Loaf Cake
- Banana Bread
- Blueberry Muffins
- Cinnamon Swirl Toast
TEA TREATS:
- Lemon Poppy Seed Cake
- Almond Cookies
- Strawberry Scones
- Raspberry Muffins
DESSERTS:
- Cherry Crumble
- Peach Cobbler
- Strawberry Shortcake
- Apple Crisp
SNACKS:
- Cherry Fruit Salad
- Almond Energy Balls
- Oatmeal Cookies
- Yogurt Parfaits
DRINKS:
- Iced Almond Milk Latte
- Vegan Vanilla Milkshake
- Fresh Lemonade
- Homemade Iced Tea
TIPS:
- For a smoother batter, use vegan butter, sour cream, and vegan milk at room temperature.
- Dry the cherries thoroughly and remove any excess moisture so the cake does not become soggy.
- Gently add the dry ingredients to the wet mixture to achieve a soft and tender cake.
- Let the loaf cool completely, then add the almond glaze so it does not melt.
STORAGE INFORMATION:
FRIDGE:
- Include the cherry almond loaf cake in the closed box and store for five days.
FREEZER:
- Wrap the cooled cake slices separately and freeze for three months.
FAQs:
Will frozen cherries work well in this recipe?
- Yes, you can add frozen cherries once they have fully thawed.
Should I leave the almond glaze off the cake?
- Yes, you can omit this glaze if you want a less sweet cake, according to your preference.
What can I use instead of almonds if I need a nut-free option?
- For the version you want, you can substitute sunflower seeds for the almonds.
Is it possible to make this cake ahead of time?
- Yes, you can bake this loaf a day ahead and keep it in a closed box.
NUTRITIONAL INFORMATION:
Net carbs: 42 g
Iron: 1.3 mg
Total carbs: 45 g
Calories: 285 kcal
Vitamin A: 350 IU
Fiber: 1.5 g
Calcium: 45 mg
Protein: 3.5 g
Sodium: 170 mg
Potassium: 95 mg
