Deliciously Moist Vegan Cherry Loaf Cake with Glacé Cherries and Almond: An Easy, Nostalgic Recipe

Step into a world of comforting nostalgia with this incredible vegan cherry loaf cake. A true ode to classic baking, this easy glacé cherry and almond cake beautifully echoes the charm of an old-fashioned cherry Madeira. It’s a recipe that marries simplicity with profound satisfaction, delivering a cake with an irresistibly moist and tender crumb, generously studded with pockets of sweet, chewy glacé cherries and infused with a delicate almond essence. This isn’t just a cake; it’s a warm hug, a sweet memory, and a delightful treat all in one.

Imagine unwinding with a perfectly brewed cup of tea, accompanied by a thick, inviting slice of this retro-inspired masterpiece. It’s the ultimate pick-me-up for any afternoon, a joyful snack that promises pure bliss with every bite. You’ll quickly find that one slice is simply not enough to satisfy your cravings for its delightful texture and balanced sweetness. This cake embodies everything we love about homemade treats: it’s unpretentious, deeply flavorful, and incredibly satisfying.

This vegan cherry almond loaf cake holds a special place, steeped in fond memories and culinary heritage. It’s my cherished plant-based interpretation of a traditional cherry Madeira cake, evoking images of beloved grandmothers serving slices on delicate china plates alongside a steaming pot of tea. There’s an undeniable, comforting simplicity to this cake—no elaborate frostings or complicated layers, just pure, wholesome goodness baked into a perfect loaf. For me, a basic, moist loaf cake always triumphs over a fussy layer cake; it’s the epitome of accessible indulgence.

Each slice reveals a dense, yet remarkably tender and moist crumb, subtly perfumed with a sophisticated almond flavor that perfectly complements the bursts of sticky, sweet glacé cherries. The taste profile is wonderfully reminiscent of a classic cherry Bakewell tart, offering a delightful balance of fruit and nutty notes. For the ultimate enjoyment, serve generously thick slices with a fragrant cup of Earl Grey tea, allowing the subtle bergamot to enhance the cake’s delicate flavors. This recipe proves that vegan baking can be just as rich, flavorful, and comforting as any traditional bake, bringing joy and warmth to any occasion.

Why You’ll Adore This Vegan Cherry Loaf Cake

• Effortlessly Delicious: This recipe is designed for ease, making it perfect for both novice and experienced bakers. Minimal fuss, maximum flavor!
• Nostalgic Comfort: It captures the essence of a classic Madeira cake, bringing back cherished memories of simpler times and homemade goodness.
• Perfectly Moist & Tender: Thanks to a thoughtful combination of ingredients, this loaf cake boasts an incredibly soft, moist, and tender crumb that melts in your mouth.
• Rich Almond & Cherry Flavor: The delicate almond notes beautifully complement the sweet, vibrant glacé cherries, creating a harmonious and utterly delightful taste experience.
• Dairy-Free & Egg-Free: A fantastic plant-based option that doesn’t compromise on taste or texture, suitable for vegans and those with dietary restrictions.
• Versatile Treat: Ideal for a casual afternoon tea, a satisfying snack, a potluck contribution, or a light dessert. It’s always a crowd-pleaser!
• Easy to Store & Freeze: This cake keeps wonderfully and can be frozen for future enjoyment, making it perfect for meal prep or unexpected guests.

Essential Ingredient Insights: Crafting the Perfect Loaf

Understanding the role of each ingredient is key to achieving baking success. Here’s a closer look at what goes into our delectable vegan cherry loaf cake:

• Plain Flour and Cornflour (Cornstarch): The foundation of our cake. Using regular plain (all-purpose) flour combined with a touch of cornflour (cornstarch) is a secret weapon for achieving an exceptionally tender and delicate crumb. The cornflour lightens the texture, making the cake less dense and more ethereal. While you *can* substitute the cornflour with an equal weight of plain flour, I highly recommend including it for that superior texture.
• Ground Almonds (Almond Flour): These are indispensable for imparting a beautiful depth of texture and a wonderfully subtle, nutty flavor. Ground almonds contribute to the cake’s moistness and give it a richer, more luxurious feel. I cannot stress enough how much they elevate this recipe. If you have nut allergies, an equal weight of plain flour can be used as a substitute, but the overall character of the cake will be different.
• Baking Powder and Bicarbonate of Soda (Baking Soda): For the best possible rise and a light, airy texture, both leavening agents are crucial. Baking powder provides initial lift, while bicarbonate of soda reacts with the acidic ingredients (like lemon juice and yogurt) to create additional aeration and a finer crumb. Do not omit either for optimal results.
• Vegan Yogurt: A cornerstone for moisture and flavor in vegan baking. Plain vegan yogurt contributes to a wonderfully moist crumb and a slight tang that balances the sweetness. Unsweetened plain yogurt is preferred to control the sugar content of the cake. Soya yogurt is my go-to, but coconut yogurt also performs admirably, adding its own delicate flavor profile. Ensure it’s plain and not fruit-flavored.
• Non-Dairy Milk: Any unsweetened non-dairy milk will work well here, except for tinned coconut milk (which is too thick and fatty for this application). Soya milk is my personal favorite for baking due to its neutral flavor and good protein content, but almond milk or oat milk are also excellent choices, each contributing a slightly different nuance.
• Sugar: Caster sugar is ideal for its fine texture, which dissolves easily and creates a smooth batter, but granulated sugar is a perfectly acceptable alternative. For a deeper, more caramel-like note, light brown soft sugar or coconut sugar can also be used. However, it’s critical not to swap granular sugars for liquid sweeteners like maple syrup or agave, as they alter the liquid balance and texture of the cake. Artificial sweeteners are also not recommended.
• Olive Oil: I appreciate olive oil for its rich fruitiness, which subtly enhances the cake’s flavor profile. However, if you prefer a more neutral taste or don’t have olive oil on hand, any other neutral-flavored oil, such as sunflower oil, canola oil, or vegetable oil, can be used interchangeably.
• Lemon Juice: This vital ingredient serves a dual purpose. Firstly, its acidity reacts synergistically with the bicarbonate of soda, initiating the chemical reaction that helps the cake rise, contributing to its light and fluffy texture. Secondly, it adds a subtle brightness that cuts through the sweetness of the cherries, enhancing the overall flavor balance. White vinegar can be used as an effective substitute if lemon juice isn’t available.
• Vanilla and Almond Extracts: While ground almonds contribute texture and a base almond flavor, a combination of vanilla and almond extracts intensifies the aromatic profile. Vanilla adds a warm, classic sweetness, while a touch of almond extract truly amplifies that delightful cherry Bakewell-like essence, ensuring the almond flavor shines through beautifully.
• Glacé Cherries (Candied Cherries): The star of the show! These sweet, vibrant cherries are crucial for this cake’s signature taste and appearance. You have the choice of using naturally colored glacé cherries for a more subdued look or the iconic bright red dyed cherries for that classic, festive appeal. Remember to prepare them as instructed to prevent sinking!

Baking Equipment You’ll Need

You won’t need any specialized tools to make this delightful loaf cake. Most of these items are staples in any well-equipped kitchen:

• 2lb Loaf Tin: Essential for shaping your cake.
• Mixing Bowls: One large for dry ingredients, another for wet, and a small one for preparing cherries.
• Whisk (Balloon Whisk): For combining ingredients smoothly and preventing lumps.
• Measuring Scales: Highly recommended for accuracy in baking.
• Measuring Spoons & Cups: For smaller quantities.
• Spatula or Spoon: For folding in cherries and transferring batter.
• Baking Parchment/Greaseproof Paper: For lining the tin and easy removal.
• Wire Rack: For cooling the cake evenly.
• Sharp Knife: For slicing the cherries and the finished cake.

How To Make This Irresistible Vegan Cherry Loaf Cake: Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the conclusion of this article.)

Step 1: Prepare Your Oven and Loaf Tin. Begin by preheating your oven to 190℃/170℃ fan/375℉/gas mark 5. While the oven warms up, prepare your 2lb loaf tin. Grease it thoroughly, then line it with baking parchment, ensuring you leave an overhang on the longer sides. This parchment “sling” will make lifting the finished cake out of the tin incredibly easy.

Step 2: Get the Cherries Ready. This crucial step helps prevent the cherries from sinking to the bottom of your cake. Rinse the glacé cherries under warm running water to wash off any excess sticky syrup. Then, pat them thoroughly dry with kitchen paper until they are no longer tacky. Cut the cherries into halves or quarters (I like to use a mix of both for varied texture). In a small bowl, toss these prepared cherries with one tablespoon of plain flour until they are lightly but evenly coated. This flour coating helps them suspend in the batter.

Step 3: Combine Dry Ingredients. In a large mixing bowl, combine all your dry ingredients: the plain flour, cornflour, ground almonds, caster sugar, baking powder, bicarbonate of soda, and salt. Use a balloon whisk to thoroughly mix these ingredients together, ensuring there are no lumps and everything is evenly distributed. This step is vital for a consistent rise and texture.

Step 4: Whisk Wet Ingredients. In a separate, large jug or medium bowl, whisk together the unsweetened non-dairy milk, plain non-dairy yogurt, neutral oil (like olive oil), fresh lemon juice, vanilla extract, and almond extract. Whisk until all these liquid ingredients are smoothly combined and emulsified.

Step 5: Mix Wet and Dry. Pour the whisked wet ingredients directly into the bowl with the dry ingredients. Using your balloon whisk, stir gently until everything is just combined. Be careful not to overmix the batter; a few small lumps are acceptable. Overmixing can develop the gluten in the flour, leading to a tough, chewy cake. The goal is a smooth, thick, cohesive batter.

Step 6: Fold in Cherries and Transfer. Gently fold most of the flour-coated cherries into the batter using a spatula or spoon. Reserve a small handful of cherries for the top. Once folded in, transfer the batter into your prepared 2lb loaf tin, spreading it out evenly with your spatula. Take the reserved handful of cherries and scatter them over the top of the batter, gently poking them down slightly so they are partially submerged. If desired, sprinkle a handful of flaked almonds over the top for an extra crunch and aesthetic appeal.

Step 7: Bake to Perfection. Place the loaf tin in your preheated oven and bake for approximately 50-60 minutes. The baking time can vary slightly depending on your oven. To check for doneness, insert a skewer or thin knife into the center of the cake; it should come out clean or with a few moist crumbs attached, but no wet batter. If you notice the top browning too quickly after about 45 minutes, loosely tent the tin with a piece of aluminum foil to prevent over-browning. Once baked, remove the cake from the oven and let it cool in the tin for 20 minutes. This allows it to firm up before handling. After 20 minutes, carefully lift the cake out of the tin using the parchment paper overhangs and transfer it to a wire rack to cool completely. Slicing too early can cause it to crumble.

Expert Tips for Vegan Loaf Cake Success

Achieving a perfect vegan loaf cake is easy with these insider tips:

• Embrace the Scales (Metric Measurements are Best!): This is perhaps the most crucial tip for consistent baking success. As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital kitchen scale rather than relying on volumetric cup conversions. Cups are notoriously inaccurate and can lead to inconsistent results. A scale ensures precise ingredient ratios, giving you far better and more predictable outcomes, not to mention less mess!
• Mindful Mixing is Key: When combining your wet and dry ingredients, be gentle and avoid over-beating the cake batter. Overmixing develops the gluten in the flour, which can result in a tough, dense cake. Stir just until no dry lumps of flour remain and the batter is cohesive. For best results, ensure your wet ingredients and your dry ingredients are thoroughly combined *in their separate bowls* before you bring them together.
• Proper Tin Preparation: To guarantee your beautiful cake releases effortlessly, always grease your loaf tin well. Then, line it with baking parchment. Leaving a strip of parchment paper overhanging on both sides creates a convenient “sling” that allows you to easily lift the cooled cake out of the tin without any sticking or breakage.
• How to Tell When It’s Done: A perfectly baked loaf cake will be firm to the touch when gently pressed in the center. The most reliable test is to insert a wooden skewer or a thin knife into the very center of the cake. It should come out clean, or with just a few moist crumbs clinging to it – but definitely no wet batter. If it comes out wet, continue baking for a few more minutes and re-test.

Creative Variations to Explore

This vegan cherry loaf cake recipe is wonderfully adaptable. Feel free to experiment with these delicious variations to suit your taste:

• Chocolate Cherry Delight: For a decadent twist, fold in a handful or two of vegan chocolate chips or chunks into the batter, either alongside or instead of the glacé cherries.
• Marzipan Boost: Elevate the almond flavor by folding in some small cubes of marzipan into the batter. As it bakes, the marzipan will melt slightly, creating pockets of intensely sweet, nutty goodness.
• Fresh Cherry Option: If glacé cherries aren’t your preference, you can absolutely use fresh pitted cherries. Just be aware that fresh cherries release more moisture, so the baking time might be slightly longer, and you’ll still want to lightly flour them to help prevent sinking.
• Alternative Dried Fruits: Swap the cherries entirely for other dried fruits like sultanas, raisins, cranberries, or a mixed fruit blend for a different flavor profile.
• Zesty Citrus Kick: Add the finely grated zest of 2-3 lemons or oranges to the batter for a brighter, more aromatic cake. The citrus zest pairs beautifully with both cherry and almond flavors.
• Spiced Sensation: Incorporate a teaspoon of mixed spice, cinnamon, or cardamom into the dry ingredients for a warm, comforting spiced loaf cake, especially lovely during cooler months.
• Nutty Topping: Beyond flaked almonds, consider a sprinkle of chopped walnuts, pecans, or even a streusel topping before baking for added texture.

Frequently Asked Questions (FAQ’s)

More Delicious Vegan Loaf Cakes to Explore

If you’ve fallen in love with this cherry loaf cake, you’ll be delighted to discover other fantastic vegan loaf cake recipes that are equally comforting and delicious. Perfect for any occasion, these recipes offer a variety of flavors and textures, proving that plant-based baking is both versatile and incredibly satisfying. Expand your baking repertoire with these delightful options:

• Hearty Vegan Fruit Cake Loaf
• Moist Vegan Banana Gingerbread Loaf
• Sweet Vegan Golden Syrup Cake
• Spiced Vegan Ginger Loaf Cake
• Classic Vegan Malt Loaf
• Bright Vegan Orange Loaf Cake
• Aromatic Vegan Earl Grey Tea Loaf
• Easy Vegan Marmalade Tea Loaf

If you tried this delightful vegan cherry loaf cake recipe, I would absolutely love to hear how it turned out for you! Please take a moment to rate it, leave a comment sharing your experience, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback and beautiful photos make my day!

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