Our Cherry Bakewell Cake is a tasty single layer cake filled with cherries. It is vegan and can be made gluten-free too.
Our Cherry Bakewell Cake is a tasty single layer cake filled with cherries. It is made with a mix of flour and ground almonds which gives it a frangipane taste, a denser texture and a delicious flavour. It is great to enjoy with a cup of tea and better still warm straight from the oven and served as a dessert. The Cherry Bakewell cake is vegan and can be made gluten-free too. Juicy plump cherries add bursts of flavour in every mouthful and it’s an impressive and easy cake to make for family and friends.
Why do we use ground flaxseed in the Cherry Bakewell cake?
We regularly use ground flaxseed mixed with water to replace eggs in our baking.
To make your own simply blitz whole flaxseeds in a blender until its forms a powder, we always have a jar sealed and stored in the fridge for baking or adding to porridge and other breakfasts. You can also find flaxseed ready milled in some shops.
Simply mix the ground flaxseed with water in a small bowl and let it rest for 5-10 minutes until it thickens. It is then ready to use in your bake.
How to prepare and layer the cake
The cake mix looks a little different texture-wise to a sponge cake mix. This is because of the addition of ground almonds – it’s a thicker texture, but it’s still lovely and bakes perfectly.
Once the cake batter is made, spoon half into the prepared cake tin. We do this by eye, there is no need to be completely exact and weigh the batter. Once the cherries are defrosted and drained gently push them all over the cake batter. Spoon the remaining cake batter over the top. It won’t completely cover the cherries. Don’t worry it will spread a little whilst cooking.
Can you make the Cherry Bakewell Cake recipe gluten-free?
Yes, most definitely. We always test our recipes with gluten-free flour as well as normal flour. If using gluten-free flour we add xanthan gum, which helps to bind the flour and stops the bake from becoming too crumbly. This recipe uses plain flour.
Fresh or frozen cherries?
We always have a packet of frozen cherries in the freezer for smoothies, to add to porridge and for baking. This means we can enjoy cherries all year round and it makes the recipe cheaper too.
Ingredient substitution and tips
Golden caster sugar – You can make the Cherry Bakewell Cake with normal caster sugar, but we love using golden caster sugar in this bake. It is less refined and adds more of a caramel taste and colour.
Vegan Block – there are lots of vegan butter options, but we love this brand.
We find this brand bakes well – no we’ve never worked for them but, it’s the most-buttery non-butter that’s not like margarine and responds most like butter that we’ve found.
French Almond extract – the ground almonds on their own do add an almondy taste but we like to elevate it more in this Cherry Bakewell cake and add a teaspoon of almond extract, we’ve used a French almond extract.
Flaked almonds – adding some flaked almonds on top of the cake adds another texture and more flavour. Use either toasted or normal flaked almonds.
Variations in the recipe
We’ve not yet tried it, but we think this cake would work equally well with other berries and possibly even a cherry jam. Do let us know if you try it and tag us in your bake.
How to serve the Cherry Bakewell Cake
We love eating the Cherry Bakewell cake warm as a dessert and we’d recommend pouring over double cream or hot custard – it’s divine! The Cherry Bakewell cake is equally delicious sliced and served cold with a cup of tea.
How to store
Once the cake is cool, store in an airtight container and eat within 2-3 days.
Preheat the oven to 160°C. Line a 20cm loose-based round cake tin and grease the sides with butter.
Set the frozen cherries aside to defrost.
Add the ground flaxseed to a bowl with the water, stir and set to one side until it becomes thicker and sets.
Meanwhile, add the softened butter and sugar to a bowl and beat together until light and creamy. Add the flaxseed mix, ground almonds, sifted flour, baking powder, xanthan gum (if using gluten-free flour) vanilla and almond extract and plant-based milk. Mix the ingredients together thoroughly. Note the cake batter is quite thick.
Spoon half the mixture into the cake tin and carefully spread evenly across the base. Drain the cherries after they have defrosted, then place them into the batter. Put the remaining cake batter over the cherries and smooth the top of the cake.
Note – the batter won’t completely cover the cherries. Don’t worry it will spread a little whilst cooking.
Sprinkle over the flaked almonds before placing the cake into the centre of the oven to bake for 45 minutes until the top is golden brown.
Remove the cake from the oven and place it on a wire rack. Allow the cake to cool in the tin for 10-15 minutes before carefully removing from the tin.
Enjoy warm with custard or eat cold.
The batter won’t completely cover the cherries. Don’t worry it will spread a little whilst cooking.
Store in an airtight container and eat within 2-3 days.
If you enjoyed our Cherry Bakewell cake recipe, please do leave us a comment and a star rating below. You can also share your pictures with us on Instagramand Facebook. We love to see your creations!
Have you ordered our 1st COOKBOOK?!
We’ve written The Plant-Based Family Cookbook filled with 60 easy to make tasty recipes that you and your family will enjoy, perfect for if you are fully plant-based or hoping to introduce more vegan meals into your week.