Name: Chocolate Cherry Almond Cake Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Western
Ingredients: 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks; 200 g (1 cup) golden caster sugar; 1 tsp vanilla extract; 1 tsp almond extract; 4 medium eggs; 200 g (1 2/3 cups) ground almonds (coarse almond meal); 50 g (1/2 cup) cocoa powder (check gluten-free if needed); 1 tsp baking powder (gluten-free if required); 100 g (3.5 oz) dark chocolate (70% cocoa), melted; 50 g (1/3 cup) chocolate chips; 300 g fresh or frozen black cherries, pitted; 2 tbsp cherry jam; Thick whipped cream

If you love the idea of a decadent dessert that's both rich and naturally gluten-free, then this Chocolate Cherry Almond Cake Recipe is an absolute must-try. Trust me, the combination of deep dark chocolate, juicy cherries, and the subtle crunch of ground almonds creates a mouthwatering treat you'll want to bake again and again.

A dark brown cherry cake with a rough top layer filled with whole dark cherries, showing one large slice missing to reveal the moist, dense inside with embedded cherries. The cake is on a round silver cake board, placed on a white marbled textured surface, with a few whole cherries scattered around. Nearby is a small white bowl containing creamy white yogurt swirled with red cherry sauce, and a woman's hand holding a gold fork rests beside the cake. A dark cloth folds softly in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Almond Cake Recipe
Top Tip
How to Serve Chocolate Cherry Almond Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Almond Cake Recipe

Why You'll Love This Recipe

I still remember the first time I baked this cake: the kitchen filled with the aroma of toasted almonds and melted chocolate, and that first bite—so moist, flavorful, and perfectly balanced with cherries—had me hooked instantly. It's like a hug in cake form!

Gluten-Free Goodness: Uses ground almonds instead of flour, making it perfect for anyone avoiding gluten without sacrificing richness.
Fruit Meets Chocolate: Fresh or frozen cherries add a juicy burst that complements the deep cocoa flavor beautifully.
Simple Yet Impressive: Requires straightforward ingredients and steps, yet delivers a cake that looks and tastes professional.
Versatile Serving: Delicious warm with whipped cream or cooled for afternoon tea—it suits any occasion.

Ingredients & Why They Work

Before you dive into baking, a quick note on the ingredients: quality matters here, especially with cherries and chocolate. Use good dark chocolate for that rich depth and opt for fresh or frozen cherries—just watch out for extra moisture if they're thawed. Here's a quick breakdown of what you'll need and why each plays a starring role.

Flat lay of unsalted butter cut into chunks on a simple white ceramic plate, golden caster sugar in a small white ceramic bowl, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with almond extract, four whole clean-shelled medium brown eggs arranged neatly, a simple white ceramic bowl filled with coarse ground almonds, a small white ceramic bowl containing fine cocoa powder, a small white ceramic bowl with baking powder, a white ceramic plate with a slab of melted dark chocolate, a white ceramic bowl with dark chocolate chips, a simple white ceramic bowl heaped with fresh black cherries—some whole and some halved—arranged symmetrically, a small white ceramic bowl holding glossy cherry jam, and a small white ceramic bowl with thick whipped cream, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Provides richness and moisture, and creaming it with sugar gives the cake a lovely airy texture.
Golden Caster Sugar: Sweetens without overpowering and helps create a tender crumb.
Vanilla Extract: Adds warmth and a subtle sweetness that rounds out the chocolate and cherry flavors.
Almond Extract: Gives a beautiful nutty aroma that enhances the ground almonds in the cake.
Eggs: Bind the ingredients together and contribute to the cake’s structure and moisture.
Ground Almonds: The gluten-free base that adds texture, flavor, and a lovely moist crumb.
Cocoa Powder: Adds that rich chocolate flavor, but make sure it’s gluten-free if that’s a concern.
Baking Powder: Provides lift and lightness, crucial for this almond-based cake.
Dark Chocolate: Melted into the batter to deepen the chocolate notes and add lusciousness.
Chocolate Chips: Give little pockets of melty chocolate throughout the cake.
Fresh or Frozen Black Cherries: Bursting with juicy tartness, cherries balance the richness of chocolate.
Cherry Jam: Brushed on top for a glossy finish and extra fruity sweetness.
Thick Whipped Cream: The perfect light and creamy counterpoint for serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Cherry Almond Cake Recipe is how easily it adapts to your preferences and what you have on hand. Feel free to play with the cherries or the nuts to make it truly yours!

Cherry swap: I love using frozen cherries in winter—they keep all the fruity flavor and give the cake a lovely moist texture. Just remember to drain any excess liquid if they’ve thawed.
Nutty variations: If almonds aren’t your thing, try ground hazelnuts or pecans instead for a different but delicious twist. It changes the flavor profile subtly but beautifully.
Extra chocolate hit: For those days when you need more chocolate, stir in a handful of dark chocolate chunks or extra chocolate chips—the melty pockets are pure indulgence!
Jam alternatives: No cherry jam? No problem! Apricot or raspberry jam work wonderfully as a glossy topping that complements the cherries perfectly.
Make it vegan: You can experiment by swapping the butter for plant-based margarine and using flax eggs instead of regular eggs. The texture will be a tad different but still delightful.

Step-by-Step: How I Make Chocolate Cherry Almond Cake Recipe

A slice of dark chocolate cherry cake sits on a white plate, showing three layers: the bottom layer is dense and moist dark chocolate with embedded cherries visible inside; the middle layer is slightly crumbly but rich chocolate cake; the top layer is a glossy white cream with red cherry sauce drizzled over it and a single ripe cherry with stem placed at the top center. Around the plate are scattered chocolate chips and a few fresh cherries with stems. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up and Prep Your Space

Start by heating your oven to 170°C/325°F (fan). While it warms, grease a 23 cm diameter loose-bottomed flan tin lightly. This ensures your cake bakes evenly and pops out easily when ready. Get all your ingredients ready too—it makes the process smooth and fun.

Step 2: Whip Butter and Sugar Until Fluffy

Pop 225 g of room temperature unsalted butter and 200 g golden caster sugar into a large bowl. Using an electric whisk or stand mixer, beat them together for about 3 to 4 minutes. You’ll notice the mixture turning lighter in color and fluffy in texture—this step gives the cake its tender crumb.

Step 3: Add Vanilla, Almond Extracts, and Eggs

Mix in 1 teaspoon each of vanilla and almond extract for that warm, nutty aroma. Then, whisk in 4 medium eggs one at a time. Don’t worry if the batter looks like it’s splitting—it’s totally normal and it will come back together as you keep mixing.

Step 4: Fold in Dry Ingredients

Gently fold 200 g ground almonds, 50 g cocoa powder, and 1 teaspoon gluten-free baking powder into the wet mixture. Folding carefully keeps the batter airy while blending in those chocolate and nutty flavors evenly.

Step 5: Swirl in Melted Chocolate and Chocolate Chips

Pour in 100 g melted dark chocolate (70% cocoa) along with 50 g chocolate chips. Fold these into your batter until everything is beautifully combined—this is where the cake gets that extra decadent chocolate goodness.

Step 6: Arrange Cherries on the Batter

Half of your 300 g fresh or frozen pitted cherries should be sliced in half. Spoon the batter into your prepared tin and level it out with a spoon’s back. Now, artfully arrange the whole cherries and cut ones on top, cut-side-up, pressing them gently into the mixture so they stay put during baking.

Step 7: Bake to Perfection

Pop your cake into the oven and bake for 50 minutes. You’ll know it’s done when a skewer inserted in the center comes out clean. The kitchen will start to smell unbelievably good—warm and chocolaty with a hint of almonds and cherries.

Step 8: Glaze and Cool

While still warm, mix 2 tablespoon cherry jam with 2 tablespoon cold water and gently brush this glaze over the top of your cake. This gives it a glossy shine and a bit of extra cherry zing! Let it cool in the tin for 20 minutes before transferring onto a wire rack to cool completely.

Step 9: Serve and Enjoy

Serve the Chocolate Cherry Almond Cake slightly warm or at room temperature. I love topping mine with thick whipped cream, adding a swirl of cherry jam and a few fresh cherries for a pretty finishing touch. It’s perfect on its own or alongside a scoop of vanilla ice cream for an indulgent treat.

Top Tip

Mastering this Chocolate Cherry Almond Cake Recipe is all about balance and timing. Here are some friendly tips that made a world of difference in my kitchen:

Using Frozen Cherries: I love using frozen cherries straight from the freezer, as they keep the batter from turning watery. Just remember to drain any liquid if they’ve thawed beforehand.
Don’t Worry About the Batter Splitting: When adding eggs to the creamed butter and sugar, the mix may look curdled—this is totally normal! A gentle but thorough whisk brings everything back together beautifully.
Cherry Placement: Press the cherries gently into the batter with cut-side-up for a pretty finish and to help them sink just enough without disappearing.
Glazing for Shine: Brushing cherry jam mixed with a little cold water over the warm cake adds that irresistible glossy touch and locks in cherry sweetness.

How to Serve Chocolate Cherry Almond Cake Recipe

A clear glass mixing bowl sits on a wooden surface, containing three visible layers of dry ingredients. At the bottom is a dark brown powder, likely cocoa, covering about half the bowl’s base. On top of this and to one side is a pale cream-colored powder, with a finely ground texture, making up the largest portion in the bowl. There is a small mound of white powder, probably salt or baking soda, resting between the dark brown and cream-colored powders. The bowl’s handle is visible on the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate this luscious cake, try garnishing with a generous dollop of thick whipped cream lightly swirled with cherry jam. Scatter a handful of fresh cherries on top for a burst of color and fresh tartness. For an extra touch, a few toasted almond flakes sprinkled over the cream adds delightful crunch and highlights the almond flavor.

Side Dishes

This cake pairs beautifully with classic vanilla ice cream or a scoop of cherry sorbet to emphasize the fruity notes. For a cozy, comforting touch, a cup of rich dark coffee or a warmly brewed black tea complements the deep chocolate and almond flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, store the Chocolate Cherry Almond Cake covered at room temperature. It stays fresh and delicious for up to 3 days, making it a wonderful make-ahead dessert for gatherings.

Freezing

This cake freezes beautifully. After letting it cool completely, wrap it tightly or place it in an airtight container before freezing. To enjoy, defrost overnight in the fridge and then bring it to room temperature before serving.

Reheating

For that just-baked warmth, reheat individual slices for a few seconds in the microwave. Serve warm with whipped cream or ice cream for maximum indulgence.

Frequently Asked Questions:

Can I use frozen cherries instead of fresh for this Chocolate Cherry Almond Cake Recipe?

Absolutely! Frozen cherries work really well. Use them straight from frozen or if thawed, be sure to drain any excess liquid to keep the batter from becoming too wet.

Is this cake truly gluten free?

Yes, it is! It uses ground almonds instead of flour, and we ensure the cocoa powder and baking powder are gluten-free, making it safe for those avoiding gluten.

Can I make the cake ahead of time?

Definitely! You can bake it ahead, cool, and store it covered at room temperature for up to 3 days. It tastes great warmed up or at room temp.

How should I store leftovers?

Store leftovers covered at room temperature for up to 3 days. For longer storage, freeze the cake once cooled and well wrapped, then defrost in the fridge overnight before serving.

Final Thoughts

This Chocolate Cherry Almond Cake Recipe is one of those comforting, show-stopping desserts that feels both special and homey. Its moist texture, deep chocolate flavor, and subtle almond notes combine with juicy cherries to create a slice of happiness. Whether you're baking for a casual afternoon treat or a festive occasion, this cake is sure to bring smiles and warm hearts. So go ahead, bake a batch, take a deep breath, and enjoy every delightful bite!