The perfectly moist and delicious vegan coffee cake, flavoured with ground almonds and topped with almond flakes and lots of big, juicy sweet cherries. This Cherry Almond Coffee Cake is vegan, made with spelt flour and sweetened with birch sugar. I recently gathered a lot of valuable feedback from blog readers and the lovely people who bought my cakes. And the verdict is in: you guys appreciate that my cakes are gluten-free, but it’s not a must for you. So I’ll mix it up a bit and add some recipes with spelt flour too. Still a healthier alternative to super processed white flour. Also, you guys do have a sweet tooth – love it! Many of you said that you could do with a bit more sweetness, afterall, it’s a sweet treat. I get it, still, I really like to use birch sugar (much better for your overall health than white household sugar) so I’ll add a bit more to the recipes. But, that’s just me. If the recipe says birch sugar, you can substitute it with a sugar of your liking (just not a liquid one, as it will mess with the dry-wet ratio of the bake).
By the way, have you seen my new extensive plant-based vegan baking glossary yet? I compiled a huge list of all the ingredients I use in my sweet vegan recipes. Have a look!
This recipe for a vegan Cherry Almond Coffee Cake is:
- Plant-based, vegan
- Made with spelt flour, contains gluten
- Contains almonds
- Sweetened only with birch sugar
The perfectly moist and delicious vegan coffee cake, flavoured with ground almonds and topped with almond flakes and lots of big, juicy sweet cherries. This Cherry Almond Coffee Cake is vegan, made with spelt flour and sweetened with birch sugar.
- 1 tbsp ground flaxseed
- 6 tbsp lukewarm water
- 300 g spelt flour
- 100 g ground almonds, a bit extra for dusting
- 2 tsp baking powder
- Pinch of salt and ground ginger each
- 220 g birch sugar
- 130 g vegan butter
- 0.5 tsp vanilla essence or 1 vanilla pod
- 2-3 drops of almond essence
- 150 g soy yoghurt, unflavoured
- 200 ml soy milk
- 450 g cherries
- 100 g almond flakes
Pit the cherries and preheat the oven to 180 degrees C. Grease a round cake form (about 24cm in diameter) and dust off with some ground almonds. Prepare the flax egg by adding water to the ground flaxseed and mixing well.
Add the spelt flour, ground almonds, salt, ground ginger and baking powder to a mixing bowl. Combine well. Using a hand mixer, combine the vegan butter, birch sugar, flax egg, vanilla and almond essence. Mix well and add it the soy yoghurt. Don't worry if the mixture looks like spit. Lastly, add the soy milk and incorporate well. Add the wet mix to the flour and combine well. Don't overmix. Pour the cake batter into the prepared cake form. Lay the cherries on top and cover with the almond flakes. Bake for about 1 hour or until the inserted cake test skewer comes out clean.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.