This moist and tender cherry-almond cake is a celebration of summer’s sweetest gifts—gluten-free, dairy-free, and naturally sweetened for a treat that’s both wholesome and satisfying. Made with a nourishing blend of almond flour and brown rice flour, it offers a light yet satisfying crumb that pairs beautifully with juicy seasonal cherries. Light, fragrant, and bursting with seasonal fruit, this cake is perfect for summer picnics or sunset dinners. You’ll need a springform pan and a cherry pitter to make this recipe.
Ingredients
Dry Ingredients
1 cups
brown rice flour
¾ cups
blanched almond flour
½ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
Wet Ingredients
¾ cups
plain coconut yogurt
½ cups
maple syrup
⅓ cups
avocado oil
2 large
eggs
2 teaspoons
vanilla extract
1 teaspoons
almond extract
Other Ingredients
1 cups
cherries
pitted and halved
⅓ cups
sliced almonds
