Cherry Almond Cake

Cherry Almond Cake

Cherry Almond Cake, Happy Vegan Food: Fast, fresh, simple vegan by Bettina Campolucci Bordi. Photography by Nassima Rothacker.

Happy Vegan Food: Fast, fresh, simple vegan

In Happy Vegan Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life.

With recipes including Hearty Buckwheat Waffles, a tasty Korean Pancake, a delicious yet quick One Pot Curry in a Hurry, and the decadent Hazelnut Bites, Bettina proves that nutritious food doesn’t have to be restrictive. Happy Vegan Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts, and snacks, and will easily meet the needs of any modern household.

Whether you’re looking to eat more veggies or have decided to turn vegan but don’t want to compromise on taste, Happy Vegan Food is the perfect book for you.

Happy Vegan Food: Fast, fresh, simple vegan is available at and   

Cherry Almond Cake

This cake just reminds me of comfort and warmth in one spoonful. I know I have been saying it a lot, but it is truly one of my favourites in this book. It’s well worth the effort of pitting all of those cherries!

Cuts into 6 slices

140 g (5 oz / 1 cup) Gluten-free Flour Mix (see below)

200 g (7 oz / 1 cup) almond flour

250 ml (8 fl oz / 2 cups) Almond Milk or plant milk, shop-bought or home-made (see pages 137–139)

125 ml (4 fl oz / 1/2 cup) maple syrup

125 ml (4 fl oz / 1/2 cup) melted coconut oil

1 teaspoon baking powder

½ teaspoon bicarbonate of soda (baking soda)

small pinch of pink Himalayan salt

1 vanilla pod (bean), scraped

300 g (101/2 oz) cherries, halved and pitted, saving a few whole ones to serve

Preheat the oven to 180oC (350oF/Gas 4).

Line a 20 cm (8 in) cake tin (pan) with greaseproof paper (wax paper) or use a good-quality silicone mould.

Add all the ingredients apart from the cherries to a food processor and blend everything together for about 5 minutes until well incorporated.

Pour the mixture into the cake tin (pan), then carefully arrange the cherries on top, making sure that every bite will have a cherry in it.

Bake in the middle of the oven for 35 minutes. For the last 5 minutes, place the cake under a preheated grill to give the cake a golden-brown finish.

Remove from the oven, then transfer to a wire rack to cool. I love this cake with a good helping of my special vanilla custard. Add fresh cherries on top.


Many shop-bought gluten-free flour mixes can be unpredictable. Make a double batch of this and you will thank me later. It is not only practical but, more importantly, it works a treat!

Makes 540 g (1 lb 3 oz / 41/3 cups)

210 g (7½ oz / 11/3 cups) brown rice flour

140 g (5 oz / 1 cup) buckwheat flour

70 g (2½ oz / ½ cup) white rice flour

40 g (1½ oz / ½ cup) oat flour

40 g (1½ oz / ¼ cup) potato starch/flour

40 g (1½ oz / ½ cup) tapioca flour

Mix all the flours together and store in an airtight container.

Recipe reprinted with permission from Hardie Grant Books.

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