As a girl who is a self-confessed chocoholic you will rarely see me eating any dessert that doesn't involve chocolate, however for this cake I will always make an exception. Here is my veganised recipe for a classic cherry almond loaf cake.
I first tried a cherry almond cake at a vegan afternoon tea and fell in love! When I got home I immediately began working on my own recipe to recreate this amazing cake and I think I've managed to do a pretty great job!
I love loaf cakes because they are really simple to make and look so cute when decorated. They are particularly great if like me you aren't so neat with icing cakes, I find loaf cakes look better a little messier! If you don't have a loaf tin this recipe also works in a regular cake tin and will make a single layer, so double up for a full cake!
Cherry Almond Loaf Cake
Prep time: 10 minutes
Cooking time: 50-60 minutes
Total time: 60 minutes
For the cake:
240ml plant-based milk
1 tsp apple cider vinegar
180g self-raising flour
50g ground almonds
180g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp almond extract
60ml vegetable oil
200g glace cherries chopped
Handful sliced almonds
For the icing:
40g icing sugar
1 tsp almond extract
1 tbsp water
Preheat the oven to 180 °C (or 160 °C fan assisted, like mine), grease and line a loaf tin with parchment paper.
Combine the milk with the apple cider vinegar in a small bowl and set aside for around 10 minutes (this makes vegan 'buttermilk').
In a large bowl, combine the dry ingredients and mix well.
To the milk, add the almond extract and oil and mix to combine.
Slowly add the dry mixture into the wet mixture and gently fold until evenly mixed (do not overmix!).
Once the mixture is smooth, gently fold in the glace cherries (I chopped mine into quarters). To stop the cherries sinking to the bottom when baking, make sure they are dry and roll them in a little flour before adding to the mixture.
Pour the batter into your loaf tin and sprinkle the sliced almonds over the top
Bake for around 50 minutes, at this point the top should crack a little and you can test whether the center is cooked by inserting a toothpick (it should come out clean).
Remove the cake from the oven and allow to cool in the pan.
Meanwhile make your almond icing by mixing all the icing ingredients in a jug together to form a smooth icing, you can adjust the runniness by adding slightly more or less water.
Once cooled, carefully lift the cake onto a plate and decorate as desired! I drizzle mine with the almond icing and sprinkling any left over chopped glace cherries and almonds on top.
Store in a sealed container for one week (this cake is really moist so may even last a little longer)
If you don't have a loaf tin you can use a regular circle tin, this recipe will make a single layer 7 inch cake. Double for a full sized cake, add butter to the icing sugar to make buttercream and a little cherry conserve to sandwich the two slices together!
This recipe also works with gluten free plain white flour to make this cake suitable for those with a gluten free diet.
I used store bought ground and flaked almonds, however for a cheaper option you can do this yourself at home.
Thanks for reading, I hope you enjoy this delicious vegan loaf cake. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!