I really love a simple one bowl, one pan cake that's perfect for any occasion and doesn't require frosting. My easy Raspberry Almond Cake has become so popular, that I thought I'd follow it up with this incredible Dark Chocolate Cherry Almond Cake which is so full of flavour and super easy to make with no mixer! You just add all of the ingredients to one bowl and whisk by hand. The combination of dark chocolate, cherries and almond is absolutely divine - just wait until you taste it!
WHY YOU WILL LOVE THIS RECIPE
- Easy cake recipe - this cake is super simple to make with no mixer and basic ingredients. You can mix the batter all by hand in one bowl.
- Super soft melting texture - the wonderful aroma of vanilla and almond with raspberries makes this cake so special.
- Super soft cake - this recipe makes the most tender cake with the softest texture and delicate crumb.
- Cherry and chocolate cake - chunks of melty dark chocolate taste so delicious with the juicy sweet cherries.
- Almond coconut cake - I make the batter with coconut oil and it is SO good! You don't need to use coconut oil though - you can use vegetable oil or melted butter. See the tips below for more details on substitutions.
INGREDIENTS FOR CHERRY ALMOND CAKE
- Coconut oil - I love the flavour that coconut oil adds to this cake! It doesn't taste too bold with cocont flavour... it is subtle and it pairs AMAZINGLY with cherries, almond and chocolate. I really hope you try it. BUT, if you don't have coconut oil, you can replace it with an equal amount of melted butter.
- Pure vanilla extract - vanilla will elevate the flavour. I like this Madagascar Bourbon Vanilla extract.
- Almond extract - this is the secret ingredient! Almond extract really makes this cake taste special. Almond and cherry actually have similar flavour compounds so they complement each other very well.
- Eggs - a single large eggs will emulsify the batter.
- All purpose flour - regular unbleached all-purpose flour works great in this recipe, but if you have cake flour on hand, you can replace half all-purpose flour with cake flour and it will make an even more tender loaf. Adding too much flour is the most common mistake and leads to dry cake, so be sure to measure accurately using a scale or the spoon and sweep method.
- Sour cream - full fat sour cream gives this cake a melting texture and adds tanginess to this lovely cake which contrasts the sweet cherries. You can use full fat Greek yogurt as a substitution.
- Black cherries - you can use any type of sweet cherries in this recipe. I cut them in half so they bake a bit more evenly. You can also use frozen cherries, but take note that frozen berries tend to bleed into the batter and turn the cake crumb a darker shade as you see in these photos.
- Dark chocolate - I like to use either a dark chocolate block and chop it into chunks or high quality couverture chocolate so it melts into puddles in the cake. You can also use regular dark chocolate chips.
STEP BY STEP INSTRUCTIONS
This recipe is simple to prepare and you can make it without a mixer!
- STEP 1). Combine dry ingredients. Sift flour and baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend evenly.
- STEP 2). Add wet ingredients. Add melted coconut oil (or butter or sunflower oil), sour cream, milk, egg and extracts and whisk to blend until it just comes together. Then, switch to a spatula to continue mixing just so there are no lumps. The batter will be very thick.
- STEP 3). Add chocolate and cherries. Fold in cherries and chocolate chunks gently. Use an offset spatula to spread it out into the pan. Sprinkle almonds over the batter.
- STEP 4). Bake for 35-45 minutes until a skewer comes out clean. It will need longer if you use frozen cherries.
BAKING TIPS FOR MAKING CHERRY ALMOND CAKE
- Sift the dry ingredients. In order to get a smooth batter and help guarantee that soft, light texture, it is important to sift the flour. This will allow the individually flour particles to distribute evenly so there are no lumps, and it will help it absorb more quickly into the wet ingredients. This will minimize the amount of mixing required to create a smooth batter.
- Do not over-mix. Just fold in the flour gently until well combined, but no need to mix vigorously. Just mix until no streaks of dry flour remain. Also, be gentle folding in the cherries and chocolate so that they don't bleed into the batter and turn it grey/blue.
- Do not over-bake. This cake is ready when a skewer comes out clean and the surface and sides are deeply golden.
Can I freeze this cherry almond cake?
Yes! I would recommend slicing it first, then place the slices in a resealable freezer bag and freeze for up to 3 months.
How do I store this cherry almond cake?
Store this cake in an airtight container at a cool room temperature for up to 2 days. After that it should be stored in the fridge due to the high moisture from the cherries. It will keep in the fridge for up to a week.
What can I use as a substitute for coconut oil?
You don't need to use coconut oil for this recipe but I do love the subtle flavour it gives and the delicate plush texture. Instead of coconut oil, I would recommend to replace it with half melted butter and half sunflower oil.
What can I use as a substitute for sour cream?
If you don't have sour cream, you can make this cherry almond cake with full fat Greek yogurt.
Can I use frozen cherries in the batter?
Yes, you can use frozen cherries! If you do, it will make the batter cold, so you may need the full baking time. Be sure to check for doneness with a skewer.
If you love fruity cakes, check out these other recipes:Raspberry Almond CakeCreamy Raspberry Cheesecake (no Water Bath!)Light & Luscious Lemon CakeSticky Toffee Date CakeBlueberry Peach Upside Down CakeMoist Lemon Blueberry BreadMaple Blueberry Coffee Cake
Dark Chocolate Cherry Almond Cake
- 1 ½ cups 215g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 150g granulated sugar
- 7 tablespoon 100g virgin coconut oil melted
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- ½ cup 120ml sour cream
- ¼ cup 60ml milk
- 1 cup 130g fresh or frozen whole sweet cherries halved
- ½ cup dark chocolate chips
- ⅓ cup flaked almonds for topping
- Preheat the oven to 350 degrees F. Line an 8-inch round springform baking pan with parchment paper.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Add the sugar and whisk to blend evenly to remove any lumps.
- Add melted coconut oil (or butter or sunflower oil), sour cream, milk, egg and extracts and whisk to blend until it just comes together. Then, switch to a spatula to continue mixing just so there are no lumps. The batter will be very thick.
- Fold in cherries and chocolate gently. Use an offset spatula to spread it out evenly into the pan. Sprinkle almonds over the batter.
- Bake for 35-45 minutes until a skewer comes out clean. It will need longer if you use frozen cherries.