Cherry Almond Loaf Cake

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 the classic British cherry almond cake.

I first tried a cherry almond cake at a vegan afternoon tea and fell in love with it. 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 good job!

I love loaf cakes because they are really simple to make and look so cute when decorated. They are also great if you aren't the biggest icing fan (but then again, who doesn't love icing?!). 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!

This cake is super light yet will satisfy any sweet cravings. Best served with a nice warm cup of tea, snuggled on the sofa binge watching your favourite Netflix show, well that's how I like to eat it anyways.

Cherry Almond Loaf Cake

Prep time: 10 minutes

Cooking time: 50-60 minutes

Total time: 60 minutes

Servings: 8


For the cake

  • 170g plain flour

  • 50g ground almonds

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 100g caster sugar

  • 65g dairy free spread (I use vitalite)

  • 240ml almond milk (or other plant based milk)

  • 1 tsp almond extract

  • 250g glace cherries chopped

  • Handful sliced almonds

For the icing

  • 40g icing sugar

  • 1 tsp almond extract

  • 1 tbsp water


  1. Preheat the oven to 180 °C (or 160 °C fan assisted, like mine), grease and line a loaf tin with parchment paper.

  2. In a large bowl, combine the flour, ground almond, baking powder and salt and mix well.

  3. In a separate bowl, whisk the butter and sugar together until it goes creamy then mix in the milk and almond extract.

  4. Slowly add the dry mixture into the wet mixture and gently fold until evenly mixed (do not overmix!)

  5. Once the mixture is smooth, fold in the glace cherries (I chopped mine into quarters)

  6. Pour the batter into the the loaf tin and sprinkle the sliced almonds over the top

  7. Bake for around 50-60 minutes, at this point the top should crack and you can test whether the center is cooked by inserting a toothpick (it should come out clean).

  8. Remove the cake from the oven and allow to cool in the pan.

  9. Once cooled, carefully lift the cake onto a plate and decorate as desired! I love making almond icing using icing sugar, almond extract and a little water (adjust the runniness by adding more or less water) and sprinkling any left over chopped glace cherries 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 making (and eating) this delicious loaf cake. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!

Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw