Vegan cherry loaf cake — an easy glacé cherry and almond loaf that evokes a classic cherry madeira. Simple, comforting and satisfying, it has a moist, tender crumb dotted with plenty of sweet cherries.
This retro-style cake is perfect with a cup of tea; slices disappear fast.
This vegan cherry almond loaf is a nostalgic take on a traditional cherry madeira—exactly the sort of old-fashioned cake you might remember served on china with a pot of tea. It’s uncomplicated and unfussy, the kind of loaf I prefer over layered frosted cakes.
The crumb is moist, tender and slightly dense with a delicate almond note from ground almonds and almond extract. Sticky glacé cherries are scattered through the cake, giving flavours reminiscent of a cherry Bakewell. Serve in thick slices with Earl Grey or your favourite tea.
Ingredient Details:
Plain flour and cornflour: A mix of plain (all-purpose) flour and a small amount of cornflour (cornstarch) helps create a light, tender crumb. If you don’t have cornflour you can substitute the same weight with plain flour, but using cornflour is recommended.
Ground almonds: These add texture and a subtle nutty flavour. If you need a nut-free version, replace the ground almonds with the same weight of plain flour.
Baking powder and bicarbonate of soda: Both help give the loaf the best rise and texture.
Yogurt: Unsweetened vegan yogurt keeps the cake moist and adds depth. Soy yogurt works well; coconut yogurt is an alternative.
Milk: Use any unsweetened non-dairy milk except tinned coconut milk for best results. Soy milk is a reliable choice for baking.
Sugar: Caster (superfine) sugar is used here, though granulated works too. Light brown soft sugar or coconut sugar can be substituted. Avoid liquid sweeteners (like maple syrup) or artificial sweeteners for this recipe.
Olive oil: A neutral oil is fine; olive oil is used here for flavour, but you can swap to another neutral oil if preferred.
Lemon juice: Reacts with the raising agents to aid lift; white vinegar can be used as an alternative.
Vanilla and almond extracts: A touch of almond extract boosts the almond flavour beyond what ground almonds alone provide.
Glacé cherries: Also called candied cherries. You can use naturally coloured ones or the bright red variety.
How To Make Vegan Cherry Loaf Cake:
(Full measurements and instructions are in the recipe card below)
Step 1: Rinse glacé cherries under warm water to remove excess syrup, pat them very dry with kitchen paper, then halve or quarter them. Toss the prepared cherries with 1 tablespoon of flour to help prevent sinking.
Step 2: In a large bowl, whisk together the plain flour, cornflour, ground almonds, caster sugar, baking powder, bicarbonate of soda and salt.
Step 3: In a jug, combine the non-dairy milk, vegan yogurt, oil, lemon juice, vanilla and almond extracts, whisking until smooth.
Step 4: Pour the wet mixture into the dry ingredients and stir with a balloon whisk until just combined — avoid overmixing. Gently fold in the cherries, reserving a handful for the top.
Step 5: Transfer the batter to a greased and lined 2 lb loaf tin. Scatter the reserved cherries over the top and press them lightly into the batter. Sprinkle with flaked almonds if using.
Step 6: Bake at 190℃/170℃ fan/375℉ (gas mark 5) for about 50–60 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely tent with foil after around 45 minutes.
Allow the loaf to cool in the tin for 20 minutes, then turn it out onto a wire rack to cool completely before slicing.
Top Tips:
Use a digital kitchen scale for accurate, consistent results—metric weights are recommended over cup measures. Avoid overbeating the batter to keep the loaf tender; mix until the dry ingredients are incorporated and there are no large lumps.
Grease and line the tin with parchment paper, leaving an overhang to lift the cake out easily. The cake is ready when it feels firm and a skewer comes out clean or with a few moist crumbs but no wet batter.
Variations:
- Add chocolate chips alongside or instead of cherries.
- Fold in small cubes of marzipan for extra almond flavour.
- Use fresh pitted cherries when they’re in season.
- Swap glacé cherries for sultanas for a different texture and sweetness.
- Add finely grated zest of 2–3 lemons for bright citrus notes.
FAQ’s:
Store the loaf in an airtight container at room temperature for up to 5 days.
Yes. Freeze whole or in slices once fully cooled. Wrap well to prevent freezer burn and thaw at room temperature before serving.
Rinse and dry the cherries thoroughly, cut them into halves or quarters, then toss with a tablespoon of flour so they’re well coated. Fold most of the cherries into the batter, but reserve a handful to press into the top before baking.
More Vegan Loaf Cakes:
- Fruit cake loaf
- Banana gingerbread
- Vegan golden syrup cake
- Vegan ginger loaf cake
- Vegan malt loaf
- Vegan orange loaf cake
- Vegan Earl Grey tea loaf
- Easy marmalade tea loaf
If you try this recipe, please rate it or leave a comment and tag @domestic_gothess on Instagram using #domesticgothess.
All images and content on Domestic Gothess are copyright protected. If you share this recipe, please use the site’s share buttons and link back to the original post rather than reposting the full content.
Vegan Cherry Loaf Cake
Ingredients
Cherries:
- 200 g (7 oz) glacé cherries
- 1 Tablespoon plain flour
Batter:
- 210 g (1 ¾ cups) plain (all-purpose) flour
- 15 g (1 ½ packed Tablespoons) cornflour (cornstarch)
- 40 g (6 Tablespoons) ground almonds (almond flour)
- 150 g (¾ cup) caster or granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 120 ml (½ cup) unsweetened non-dairy milk (soy recommended)
- 90 g (6 Tablespoons) plain non-dairy yogurt (soy recommended)
- 90 ml (6 Tablespoons) neutral oil (olive used here)
- 1 Tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- Handful of flaked almonds (optional)
Instructions
- Preheat the oven to 190℃/170℃ fan/375℉/gas mark 5. Grease and line a 2 lb loaf tin.
- Rinse the cherries with warm water to remove excess syrup, pat very dry, cut into halves or quarters and toss with 1 tablespoon of flour.
- Mix the plain flour, cornflour, ground almonds, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
- Whisk the milk, yogurt, oil, lemon juice, vanilla and almond extracts together in a jug.
- Pour the wet ingredients into the dry and stir with a balloon whisk until just combined. Do not overbeat.
- Gently fold in the cherries, reserving a handful for the top.
- Pour the batter into the prepared tin, level the top, scatter reserved cherries and press them slightly into the batter. Add flaked almonds if using.
- Bake for 50–60 minutes until a skewer inserted into the centre comes out clean. If the top darkens too much, loosely cover with foil after about 45 minutes.
- Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- See the post above for tips, details and step-by-step photos.
- Use a kitchen scale and metric measurements for the most consistent results; cup measures are less accurate.
