Vegan Cherry Bakewell Cake
If you love all things cherry bakewell, marzipan or frangipane, this is the cake for you. It’s a light and airy vegan sponge with nothing more than a dusting of icing sugar and a crown of fresh cherries. No buttercream, no fuss.
Servings: 0
Ingredients
- 340 g extra-fine self-raising cake flour
- 300 g caster sugar
- 40 g ground almonds
- 30 g cornflour
- 1/4 tsp fine salt
- 480 ml almond milk room temperature
- 2 tsp apple cider vinegar
- 2 tsp almond extract
- 180 ml almond oil or any flavourless oil of your choice
- 60 g glacé cherries chopped and tossed in 1 tbsp plain flour
- 1 tbsp flaked almonds to decorate
- 80 g fresh cherries to decorate
- 2 tsp icing sugar to decorate
- Gold leaf to decorate (optional)
Instructions
- Preheat the oven to 160°C/320°F. Grease and line a 20cm round x 7cm deep/8-inch round x 3-inch deep cake tin with oil and baking parchment.
- In a large bowl, whisk together the flour, ground almonds, cornflour, sugar and salt.
- In a separate jug or glass, mix together the milk, almond extract and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, add the oil and give it a brief whisk.
- Add the oil and milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Don’t over beat the cake batter. Fold in the glace cherries.
- Pour the batter into the cake tin and bake for 55-60 minutes until risen, golden and springy to the touch. You can insert a skewer into the centre to check if it comes out clean - if it does, the cake is done. If the skewer still has wet batter on it, it need a little longer in the oven.
- Remove the cake from the oven and allow to cool in the tin for 10 minutes. Carefully run a knife around the edge of the cake to loosen and invert the cake onto a wire rack. Allow to cool. Top with cherries and dust with icing sugar before slicing and serving.