This moist and soft Oil Free Cherry Cake Recipe is a delectable summer dessert made with real and fresh ingredients. Its very easy to bake and absolutely scrumptious in every bite. It melts in mouth immediately and is amazingly satisfying to the sweet cravings.
Recently, I have been on a baking spree. If you have noticed I brought quite a few of them here as well. Even though its summer but I have found my new interest in baking desserts using the fresh produce this summer.
Cakes have become quite frequent for us not only because they are so delicious but also because it’s a fun family project. My daughter loves helping me with my baking projects. Its fun to have little helpers in my kitchen while I test recipes for you all.
So here I share the details of my new and healthy dessert.
Ingredients for Oil Free Cherry Cake Recipe
Apple cider vinegar
Dairy free milk
Chopped fresh cherries
I have used all the easily available ingredients which you may find in any nearby grocery store. However, in addition, I have provided links to some of them for your convenience.
If you buy from those affiliate links, I get a small commission which in turn encourages me to bring out more delicious recipes for you all.
- Flaxmeal – along with being high in omega 3 it’s a great vegan egg substitute.
- Almond flour – it is basically ground almond and brings out a great flavor in baked goods. It also makes the dessert healthier. It not only adds fiber to any recipe but it’s great to make flourless desserts.
- Cornstarch – I used it to bind the batter a bit since almond flour is not a great binder and does not absorb liquid too well. However, to make this cherry cake recipe completely gluten free, I used gluten free cornstarch.
- Cherries – its at peak in summer and I used fresh cherries for this recipe. However, I made sure that I wiped off any excess liquid from them with a kitchen towel to get the right consistency of the batter.
How to make Oil Free Cherry Cake Recipe
Firstly, I soaked flaxmeal and then whisked in brown sugar until it was fluffy.
Then, I added the rest of the wet ingredients to it and whisked it again.
Secondly, I combined all the dry ingredients in another bowl and mixed it with a spatula.
In the meanwhile, I dried and chopped the cherries and kept it aside.
Next, I folded the dry ingredients into the wet ingredients and mixed it with a spatula until a thick batter was formed.
Thereafter, I tossed in chopped cherries to it and mixed it again but not overdoing it.
Afterwards, I spooned out the batter onto the greased 8 inch cake pan and then I placed it at the bottom rack of the pre-heated oven followed by baking for 45 minutes.
Once done, I turned it off and took it out and let it cool down in the pan itself for at least 15 minutes.
Then, I flipped it over on a flat surface.
We all enjoyed this fresh cherry cake heartily, initially warm and then at room temperature.
Its almost a one bowl easy cherry cake recipe.
Therefore, this cherry cake has become our top favorite recently. Also, I am sure if you try it you may bake it again and again.
- It’s important to arrange the racks in the oven so as to place the cake pan at its bottom rack.
- Most importantly, dry up the rinsed cherries with a kitchen towel. Also, while deseeding and chopping make sure to wipe off any extra water/juice with the kitchen towel/tissue.
- Almond flour does not absorb liquid too much so this batter would be very thick almost like a cookie or a muffin batter.
- I would highly recommend to insert your measuring cups directly into the container and then cut the top (excess) with a knife or finger to get the right measurements.
- Last but not the least, bring all the ingredients to the room temperature before starting the baking process. This ensures even baking and perfect rise of this moist cherry cake.
Leftovers can be refrigerated in an air tight container for about 2-3 weeks but do not stack them. Each slice should be placed separately.
I used fresh dark colored cherries for this flourless cake recipe.
Yes, absolutely. Its an oil free + flourless + gluten free cherry cake made from scratch. Its moist, soft and melt in mouth.
Even though its oil free and made from healthy ingredients the sugar content is quite enough to increase its calories. Therefore, it’s a vegan treat that should be enjoyed occasionally but comparatively you may want to eat an extra slice since it has other nutrients.
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Did you make it?
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If you desire to explore more delicious recipes of mine then you may check out my cookbooks.
Oil Free Cherry Cake Recipe
- Preheat oven at 350 degree and adjust the rack to the bottom of the oven. Grease an 8-inch round cake pan. Soak flaxmeal in water in a large mixing bowl. Add brown sugar to the flaxmeal and whisk it until soft and fluffy (about 4 minutes).
- Now add vanilla extract, apple cider vinegar and dairy free milk it it and whisk it again.
- In another mixing bowl combine almond flour, cornstarch,baking powder, baking soda, and salt. Mix it well making sure there are no lumps of baking soda.
- Now, fold dry ingredients into the wet ingredients and mix with the spatula until a thick sticky batter is formed.
- Then, toss chopped cherries to the batter and mix it. (Do not over do this step).
- Now, spoon out the batter on the prepared cake pan. Tap and rotate the cake pan so that the batter spreads evenly and takes the shape of the cake pan. Then, place it in at the bottom rack of the oven. Let it bake for 45 minutes or until the top dries up and becomes golden brown in color. If you insert the toothpick at this point it should come out dry. Turn it off and let it cool in the cake pan itself for atleast 15 minutes.
- Gently, flip the cake on a flat surface, slice and enjoy it warm or at room temperature. The cooler the cake, firmer it will become.
- Flaxmeal does not need to be soaked for very long. About 3-4 minutes should be sufficient as long its thick and not liquidy.
- Make sure to adjust the racks in the oven to the bottom layer before pre-heating. This cake has to be baked at the bottom layer.
- For cherries – make sure to rinse them ahead of time and drain all the water nicely. Then place them on a kitchen towel so that the extra water is absorbed and chop them roughly with a knife. Discard the seeds. Wipe off any extra water/juice form cherries before keeping them aside for this cake. The drier the cherries the better for the cake.
- I have only tried it with fresh cherries and it came out excellent. However, I did not try with frozen cherries so not sure how it would turn out. However, you must know that almond flour does not absorb liquid so that is why we have kept the liquid ingredients to the minimum. The batter also is quite thick almost like a muffin or a cookie but trust me its delicious.
- I would advise you to bring all the ingredients to the room temperature before starting the baking process as this would ensure even baking and perfect rise.
- Make sure to use cornstarch and not corn flour. They are two different ingredients.
- It’s a flourless and gluten free cake and I have used gluten free cornstarch in this recipe.
- How to store – Leftovers can be refrigerated in an air tight container but should not be stacked. Each slice should be placed separately. However, before refrigerating make sure the cake is absolutely cooled down at room temperature.