Serves 10 Preparation time 10 Minutes Cooking time 40-45 Minutes Approx 370 Calories per serving
In our house the words cherry Bakewell in relation to baked goods make their mouths water. Over the years I have made many Bakewell related goodies such as tarts, Victoria sponge, hot cross buns, ice cream, and cake. They are always winners and are devoured with pleasure and never left to go stale. This type of cake I have made for many years but I wanted it to be both vegan and gluten-free. I love a challenge and have experimented with a few recipes, some not so successful. This one both satisfied and passed the test with non-vegans plus my lovely testers who eat both wheat and gluten.
Baking without gluten really requires a different approach and for me I find I get the best results in making sure I use the best quality gluten-free flours. This needed self-raising flour, I baked this cake with both Doves Farm flour and my own version of cake mix flour I have been working on. Each produced lovely cakes with great texture.
Glace cherries are the bane of my life in baking but I adore them. It is a fine line with having the cake with the right structure to hold them in place in the cake. I find rinsing the syrup off them, drying and then coating in flour usually produces the best results, although the other day they all lay along the bottom of the baked cake. If you don’t want to rinse them, still make sure you coat them in a little flour.
I hope you love this cake as much as my family does. It really is so simple to make and it is nice for once to not need an electric mixer. Just a bowl, jug and a wooden spoon.
- 200g self-raising flour (gluten-free if needed)
- 150g ground almonds
- 1 tsp baking powder
- 200g caster sugar
- 120ml melted. coconut oil
- 280 ml dairy-free milk
- 2 tsp almond extract
- 1 tbsp apple cider vinegar
- 200g glace cherries rinsed and dried
For the top 2-3 tbsp icing sugar, 1/2 tsp almond extract and a handful of flaked almonds.
- Preheat the oven to 180C/ Gas mark 4 and line a 2lb loaf tin or a 9 inch round cake tin.
- Put the dried cherries in a small bowl and add a little flour, stir until the cherries are coated.
- Add all of the dry ingredients together and sift into a large bowl.
- In a measuring jug add the milk and the rest of the wet ingredients and stir to combine.
- Slowly add the wet mix to the dry and mix well to combine. If the mixture is too dry then add a little more milk. You do not want this mixture too runny as it will not hold the cherries and they will all sink to the bottom, as you can see in the bottom picture. Although it still tastes gorgeous it is nice to see the cherries dotted through the cake. Then fold in the cherries and quickly pour the mixture into the tin and put it into the oven.
- Bake the cake for 40 minutes and then check to see if it is cooked through by placing a metal skewer in the cake. If it comes out clean then remove from the oven. If not give the cake another five minutes cooking time.
- Leave to cool in the tin for 30 minutes and then place on a cooling rack and wait until it is completely cool before decorating it.
- Mix together with the icing, almond extract and a few drops of water until you have a thick icing, but loose enough to drizzle over the top of the cake. Scatter the flaked almonds over the top. Wait for the icing to set and then it is ready to devour.