The Most Delicious Cherry Cake

This quick and easy mini loaf Cherry Cake is deliciously soft with a light crumb and made with fresh cherries and ground almond. Serve warm with a dollop of whipped cream or at room temperature with my chai or black coffee. I bet this is the most delicious cherry cake you will ever bake!  
The Most Delicious Cherry Cake

This cherry cake recipe was just a reason to finish off my fresh cherry stock. I love my fruits as is and try to have them in their fresh form as much as possible unless they are not good on their own like the quince. After having loads of cherries in my overnight oats and fruit salads, I wanted to bake something. I used Joy of Baking's cherry cake recipe and halved it for my mini loaf pan. Healthy eating is good, indulging in a homemade rich moist cake is better. Agree? This cake is rich in melted butter and almond flour so the so-called eggless and butterless and flourless cakes can wait for another day!

Ingredients for this cherry cake

  • flour: we will be using both plain flour (maida) and almond flour 
  • baking powder: do not use baking soda. 
  • salt: a pinch
  • egg: a large one
  • sugar: white granulated sugar
  • vanilla essence
  • butter: melted and cooled
  • milk: any
  • cherries: fresh  

Can we bake the cherry cake on the stove-top?

Yes. There are different methods of stove-top baking. I don't use sand or salt etc - just a thick-bottomed pot like our pressure cooker. Stove-top baking can be tricky but once you know your burner's mind then it is easier to have control. I had burnt muffins when I thought I can increase the flame and make it faster. If using a pressure cooker, then don't use the weight. If using a pot, then make sure to use foil to cover the pot and then use the lid to cover like we do for biryanis. Always use a flat pan or heat diffuser under the pot which will help distribute the heat evenly. Keep a watch on the nozzle of the regulator holder, if you see droplets of water popping out, then it is time for you to check the cake.

Cherry loaf cake sliced

How to pit cherries?

Do you know how to pit cherries? I followed the same method to pit stone fruits or avocado to pit cherries. Slice through the middle around the pit, twist to separate, remove the pit with your thumb. Do this with a bowl underneath to catch any juice drippings. 

How do you make a cherry cake from scratch?

  1. Mix flour, baking powder and salt
  2. Cream the egg and sugar and then add vanilla, milk, and the melted cooled butter 
  3. Add the flour mixture to the egg mixture
  4. Fold in the chopped cherries
  5. Bake 
The Most Delicious Cherry Cake

Why did the Cherries sink in my cake? or How do you stop cherries from sinking in a cake?

Usually, when cut fruits or berries are used in a cake batter, they are dredged in the flour mixture to prevent from sinking. In this recipe, the almond flour makes the batter thick enough to suspend the cherry pieces and prevent them from sinking to the bottom. But if you want to take extra insurance, then do mix the chopped cherries with some of the flour or dab them well with kitchen tissue to remove extra moisture.

Cherry mini loaf cake slices

The mini loaf pan is a hero for my portion controlling phase. Adapted from Joy of Baking

The Most Delicious Cherry Cake  

Yields: Servings for two (ok, room for one more) that's all.

1 cup = 250ml
Measured the ingredients by scoop and sweep method.


First bowl:
  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour (pulse and grind 3 to 4 tablespoons of whole almonds for the flour)
  • 3/4 teaspoon baking powder
  • a pinch of salt
Second bowl:
  • 1 large egg
  • 6 tablespoon sugar
  • 1/4 teaspoon vanilla essence
  • 1/4 cup melted butter
  • 1 tablespoon milk
  • 6 pitted and quartered cherries 
  • 4 pitted and halved cherries for topping*
*If the cherries are very juicy, then do dab them with a paper towel to reduce the moisture.


Baking mode details:
  • Preheat the oven to 200°C with the wire rack on level 2   
  • Grease a 5x3 inch mini loaf pan with butter and flour or line with baking paper
Prepare the cherry cake batter:
  1. In a small bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.
  2. Take another larger bowl and beat the egg and sugar using an electric whisk for about 3 to 5 minutes on medium to high speed until it gets light and creamy in texture.
  3. Whisk in the vanilla essence, melted and cooled butter and milk.
  4. Fold in the flour mixture in small batches. 
  5. Fold in the quartered cherries.
  6. Transfer the batter into the prepared pan and dot the remaining halved cherries cut side down or up. (You may top with some crumble mix or slivered almonds if you have some.)
Bake the cherry cake:
  1. Bake for 30 to 40 minutes or until golden brown and a toothpick inserted into the centre of the loaf comes out clean. You may cover with foil if it browns too quickly but is still raw inside. 
  2. Remove from oven and place on a wire rack to cool slightly (about 10-15 minutes). 
  3. Serve warm with a dollop of whipped cream or at room temperature with my chai or black coffee
Looking for eggless cherry bakes? Try my Eggless Cherry Muffins also an eggless banana cherry muffins!

The Most Delicious Cherry Cake


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!