This vegan cherry almond coffee cake is tender, soft, moist, and so delicious. The cake is studded with juicy cherries and has a sweet almond flavor. I love the buttery almond crumble on top paired with the fluffy cake. It’s the perfect weekend brunch or dessert.

I love a good coffee cake and this cherry almond one is amazing during cherry season. It’s super easy to make and has almond croissant notes in it. This recipe is a small batch for those of you who don’t want to make a ton, but you can definitely double it if you want to make a bigger batch.

If you make this vegan cherry almond coffee cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:30

Total Time:19

Ingredients

1 cup all purpose flour
1/4 cup almond flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
3 Tbsp melted vegan butter (or coconut oil)
1/3 cup pure organic cane sugar
3 Tbsp plain coconut yogurt
1/4 cup almond milk (or any non-dairy milk)
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup cherries, pitted and halved

crumble

1/4 cup all purpose flour
1/4 cup pure organic cane sugar
2 Tbsp sliced almonds
dash of almond extract (1/8 tsp)
melted vegan butter (or coconut oil)

glaze

1/2 cup powdered sugar
2-3 tsp almond milk (start with 2)
small dash of almond extract (optional if you want more of an almond taste to the cake)

Instructions

Preheat oven to 375 degrees F. Line a 8x4 inch loaf pan with parchment paper.
In a medium mixing bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a large mixing bowl, add the flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.
In the bowl with the flax egg, add the melted butter, sugar, yogurt, almond milk, apple cider vinegar, vanilla extract, and almond extract. Whisk until well combined.
Add the wet ingredients to the dry ingredients. Stir with a spatula until just combined, don’t overmix. Fold in the cherries. Pour batter into the prepared loaf pan.
To make the crumble, add the flour, sugar, and almonds to a small bowl. Mix with a spoon until well combined. Add the almond extract and melted butter. Stir until a crumble forms. Sprinkle all over the cake batter.
Bake for 30-35 minutes or until top is golden and a toothpick or knife inserted into the cake comes out clean. Let it cool in the pan for 10 minutes. Then lift cake out and place on a wire rack to cool completely.
Make the optional glaze by combining the powdered sugar, milk, and almond extract. Stir until smooth and thick. Add more powdered sugar if you want a thicker glaze or add more almond milk if you want a thinner glaze. Drizzle over cake. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.

Servings: 6

Small Batch Vegan Cherry Almond Coffee Cake