Name: Chocolate Cherry Almond Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
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 (course almond meal); 50 g (1/2 cup) cocoa powder (check gluten-free if needed); 1 tsp baking powder (ensure gluten-free if needed); 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’re looking for a show-stopping dessert that’s both rich and naturally gluten-free, this Chocolate Cherry Almond Cake Recipe might just become your new favorite. It’s a luscious mix of dark chocolate, juicy cherries, and the subtle nuttiness of ground almonds, all baked into one moist, decadent cake.

A round dark brown cherry cake with a textured surface, studded evenly with shiny black cherries all over the top, one slice missing showing the moist crumb inside; the cake is on a white plate placed on a white marbled texture, surrounded by scattered fresh cherries and a small white bowl filled with creamy white and red swirled sauce nearby, a dark cloth partly visible 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 absolutely adore how the deep chocolate flavor pairs perfectly with the burst of cherries in this almond-based cake. It’s one of those recipes that feels special without being complicated.

Gluten-Free Indulgence: Uses ground almonds and gluten-free baking powder so everyone can enjoy this treat.
Perfect Flavor Balance: The tartness of cherries complements the rich chocolate, making every bite a delight.
Simple Yet Elegant: Easy to bake but impressive enough for special occasions or just a cozy night in.
Versatile Serving: Delicious warm with ice cream or at room temperature topped with thick whipped cream.

Ingredients & Why They Work

Before you get started, a few tips on the ingredients will help you nail this recipe every time. Picking good quality dark chocolate and fresh or well-drained cherries really makes a difference, and make sure your cocoa powder and baking powder are gluten-free if needed.

Flat lay of chunks of creamy unsalted butter, a small mound of golden caster sugar, two small white ceramic bowls each holding a clear liquid vanilla extract and a light amber almond extract, four whole uncracked medium brown eggs, a small heap of coarse ground almonds, a small pile of rich dark brown cocoa powder, a tiny mound of fine white baking powder, a small white ceramic bowl filled with melted dark chocolate, a small white ceramic bowl with glossy dark chocolate chips, fresh black cherries whole and halved arranged cut-side-up, a small white ceramic bowl holding deep red cherry jam, and a small white ceramic bowl of thick whipped cream 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 creaminess to the cake’s crumb.
Golden caster sugar: Adds sweetness without overpowering, giving a fine texture.
Vanilla extract: Brings warmth and depth to the overall flavor profile.
Almond extract: Enhances the nuttiness from the ground almonds for that characteristic taste.
Eggs: Essential for structure and moisture in the batter.
Ground almonds (almond meal): This is the gluten-free flour component and adds a lovely grainy texture.
Cocoa powder: Gives that deep chocolate flavor, so opt for good quality and check it’s gluten-free if you need to.
Baking powder: Makes sure the cake rises nicely without gluten.
Dark chocolate (70% cocoa): Melted and folded in for richness and a fudgy finish.
Chocolate chips: Add little pockets of melty chocolate throughout the cake.
Fresh or frozen black cherries: These bring a juicy, fruity burst that cuts through the richness.
Cherry jam: Mixed with water to glaze the cake, adding shine and an extra hit of cherry sweetness.
Thick whipped cream: The perfect, indulgent topping that balances the cake’s density and flavor.

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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 charm of this Chocolate Cherry Almond Cake Recipe lies not just in its rich, moist texture but also in its versatility. Feel free to tweak it to suit your taste or occasion—after all, baking is as much about creativity as it is about tradition.

Cherry Variations: Personally, I love experimenting with the cherries—fresh in summer for their bright juiciness, or frozen in winter for convenience without losing that lovely tartness.
Nut Swaps: If you’re not a fan of almonds or want a twist, try ground hazelnuts or pecans. It adds a new nutty depth while keeping this gluten-free delight just as moist.
Chocolate Choices: For a slightly sweeter edge, swap the dark chocolate for a milk chocolate version, or mix both for a subtle contrast. Just be sure to keep the quality high—it makes all the difference!
Dairy-Free Adaptation: To make it dairy-free, use a plant-based butter alternative and coconut whipped cream. You won’t miss a thing, promise.
Seasonal Spins: Adding a sprinkle of cinnamon or a splash of orange zest can brighten the flavor, especially during the colder months.

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

A dark brown chocolate cake slice with a soft, moist texture and visible cherries baked into it sits on a white plate. On top of the cake is a thick layer of white cream that drips slightly over the sides, with red cherry sauce drizzled on the cream. A whole shiny red cherry with its stem sits in the center on top. Around the plate, there are scattered dark brown chocolate chips and several whole red cherries with stems. The background is a white marbled texture with a larger portion of the chocolate cake blurred in the back. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven and Prepare the Tin

Start by preheating your oven to a cozy 170C/325F (fan). Lightly grease a 23 cm loose-bottomed flan tin; this will make removing your beautiful cake a breeze later. I like to line the base with parchment paper for extra insurance against sticking.

Step 2: Whisk Butter and Sugar Until Fluffy

In a large bowl, combine 225 g of room temperature unsalted butter with 200 g of golden caster sugar. Whisk them using an electric mixer for about 3-4 minutes until pale and fluffy. This step is key—it traps air that helps your cake rise and become delightfully light.

Step 3: Add Vanilla, Almond Extracts, and Eggs

Pour in 1 teaspoon each of vanilla and almond extracts. Then, one by one, add the 4 eggs, whisking continuously. It might look like the batter is splitting—don’t panic! Keep whisking, and it will come back together beautifully.

Step 4: Fold in Ground Almonds, Cocoa, and Baking Powder

Gently fold 200 g of ground almonds, 50 g of cocoa powder, and 1 teaspoon of baking powder into your mixture. Folding, not whisking, helps keep the batter airy and full of texture. If you like, sift your cocoa powder to avoid lumps.

Step 5: Incorporate Melted Dark Chocolate and Chocolate Chips

Now the indulgence begins: fold in 100 g of melted 70% dark chocolate plus 50 g of chocolate chips. This ensures pockets of melty, rich chocolate throughout the cake. Make sure the melted chocolate is cooled slightly before adding so you don’t scramble the batter.

Step 6: Pour Batter and Arrange the Cherries

Spoon your luscious batter into the prepared tin and level it smoothly with the back of a spoon. Slice half of the 300 g of black cherries in half, leaving the others whole. Arrange them on top, cut side up, and gently press them into the batter. This layout makes the cherries peek invitingly from the top once baked.

Step 7: Bake to Perfection

Pop the cake in the oven for 50 minutes. Around the 45-minute mark, test it with a skewer. You’re looking for it to come out clean or with just a few moist crumbs. This balance ensures a moist cake that’s cooked through.

Step 8: Glaze and Cool

While the cake is still warm, mix 2 tablespoons of cherry jam with 2 tablespoons of cold water. Use a pastry brush to glaze over the top. This step gives your cake a glossy sheen and an extra hint of cherry sweetness.

Let the cake cool in the tin for 20 minutes, then remove and transfer to a wire rack to cool completely. Patience here means easier slicing later.

Step 9: Serve with Thick Whipped Cream

Serve your cake slightly warm or at room temperature with a generous scoop of thick whipped cream. For an extra touch, swirl a spoonful of cherry jam into the cream and garnish with fresh cherries. This combination takes the moist, chocolaty almond cake to an irresistible indulgence.

Top Tip

These tips can really help you master the Chocolate Cherry Almond Cake Recipe, ensuring every bite is as perfect as you imagined.

Cherry Choice Matters: I’ve found using cherries straight from frozen works wonderfully since they retain their shape and flavor without watering down the batter.
Gentle Folding: When folding in the ground almonds, cocoa, and melted chocolate, take your time to mix gently but thoroughly to keep the batter light and airy.
Even Cherry Placement: Arranging the cherries cut-side-up and slightly pressing them into the batter ensures they bake evenly and infuse their juicy tartness into the cake.
Don’t Skip the Jam Glaze: Brushing warm cake with cherry jam mixed with water adds that gorgeous shine and a burst of sweetness—this step really elevates the final result.

How to Serve Chocolate Cherry Almond Cake Recipe

The image shows a clear glass mixing bowl on a wooden table, filled with dry ingredients for baking. Inside the bowl, there are three main piles: a light beige powder that looks like almond flour on the right side, a dark cocoa powder on the left side, and a small white pile of salt placed between and slightly above the other two. The inside of the bowl has some traces of a darker wet ingredient around the edges. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

Serve this delightful cake topped with thick whipped cream—swirl in a spoonful of cherry jam for an extra pop of flavor and a hint of rosy color. Adding a few fresh cherries on top not only looks charming but enhances the fruity aroma that perfectly complements the rich chocolate.

Side Dishes

This cake is fantastic on its own but pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. For a refreshing contrast, try a simple mixed green salad with citrus dressing if serving it as part of a larger dessert spread.

Make Ahead and Storage

Storing Leftovers

Once baked and completely cooled, you can store your Chocolate Cherry Almond Cake Recipe covered at room temperature for up to 3 days without losing its moistness and rich flavor.

Freezing

This cake freezes beautifully! After cooling, wrap it well with cling film or place in an airtight container before freezing. Defrost overnight in the refrigerator, then bring it to room temperature before serving.

Reheating

Want to enjoy a slice warm? Simply microwave individual portions for a few seconds, just until the cake feels soft and the chocolate melts slightly—this brings out the luscious textures and flavors perfectly.

Frequently Asked Questions:

Can I use frozen cherries for this cake?

Absolutely! You can use fresh, frozen, or even tinned cherries. If frozen, use them while still frozen or drain any excess liquid if they've defrosted to avoid making the batter too wet.

Is this cake gluten-free?

Yes, it’s gluten-free as long as you use gluten-free baking powder and cocoa powder. It's a great option for those avoiding gluten but wanting a decadent dessert.

How long does this cake keep?

Stored covered at room temperature, the cake stays fresh for up to 3 days. It maintains its moist texture and flavor beautifully during this time.

Can I make this cake ahead of time?

Definitely! The cake can be made ahead, cooled, and stored covered at room temperature for a few days or frozen for longer storage. Perfect for planning ahead for special occasions.

Final Thoughts

There’s something truly comforting about a slice of Chocolate Cherry Almond Cake Recipe—rich, tender, and bursting with fruity cherry goodness paired with deep chocolate tones. Whether you're sharing it with loved ones on a special day or indulging in a quiet moment, this cake promises warmth and joy with every bite. I hope these tips and serving ideas inspire you to bake this beautiful gluten-free treat again and again.