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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Chocolate Cherry Almond Cake Recipe
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Description
A rich and moist Chocolate Cherry Cake featuring ground almonds, dark chocolate, and fresh or frozen cherries. This gluten-free dessert is flavored with vanilla and almond extract, topped with cherries and a glossy cherry jam glaze, perfect to serve warm or at room temperature with thick whipped cream.
Ingredients
Cake Ingredients
- 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks
- 200 g (1 cup) golden caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 medium eggs
- 200 g (1 ⅔ cups) ground almonds (coarse almond meal)
- 50 g (½ cup) cocoa powder (check gluten-free if needed)
- 1 teaspoon baking powder (gluten-free if required)
- 100 g (3.5 oz) dark chocolate (70% cocoa), melted
- 50 g (⅓ cup) chocolate chips
- 300 g fresh or frozen black cherries, pitted
- 2 tablespoon cherry jam
To Serve
- Thick whipped cream
Instructions
- Preheat and prepare: Preheat the oven to 170C/325F (fan) and lightly grease a 23 cm diameter loose-bottomed flan tin.
- Cream butter and sugar: Place the butter and sugar in a large bowl. Whisk with an electric whisk or stand mixer for 3-4 minutes until fluffy.
- Add extracts and eggs: Mix in vanilla and almond extracts. Then whisk in the eggs one at a time, the mixture may appear split but it will come back together.
- Combine dry ingredients: Fold in the ground almonds, cocoa powder, and baking powder until evenly combined.
- Add chocolate: Carefully fold in the melted dark chocolate and chocolate chips until mixture is well combined.
- Prepare cherries: Slice half the cherries in half, leaving the other half whole for topping.
- Fill the tin and arrange cherries: Spoon the batter into the prepared tin and level with the back of a spoon. Arrange whole and halved cherries on top, cut-side-up, pressing them slightly into the mixture.
- Bake the cake: Bake in the oven for 50 minutes or until a skewer inserted into the center comes out clean.
- Glaze and cool: Mix cherry jam with 2 tablespoon cold water, brush over the warm cake. Let cool in the tin for 20 minutes then remove to a rack to cool completely.
- Serve: Serve the cake slightly warm or at room temperature, topped with thick whipped cream and optionally swirl in some cherry jam with fresh cherries for decoration.
Notes
- Use fresh, frozen, or tinned cherries—if frozen, use while still frozen or drain excess liquid after thawing. If tinned, drain liquid before use.
- This cake can be made ahead; store covered at room temperature for up to 3 days.
- Warm individual slices in the microwave for a few seconds if you prefer serving warm.
- You can freeze the cake after cooling and covering. Defrost overnight in the refrigerator before serving or warm slices in the microwave.
- Ensure baking powder and cocoa powder are gluten-free if needed for dietary requirements.
Nutrition
- Serving Size: 1 slice (approx. 95 g)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg



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