This vegan cherry almond crumb cake is perfect for picnics and afternoon tea. You can use either fresh pitted cherries or frozen cherries. The vegan vanilla cake pairs so well with the crumble on top and the almonds add extra texture and flavour. It’s such a yummy vegan cake recipe that everyone can enjoy. If you can’t make the drip icing you can simple drizzle melted chocolate over the top for an easier bake.
I made this but found it was quite soggy. Any suggestions? I think it need more flour – turned out more pudding then cake.
Still tasted good once I got over the cake expectation!
Oh no! It sounds like it may have needed to bake a little longer….
Hi Sara, I tried it today with freshly harvested morello cherries. I used your recipe as a base but did some little variations….as I do. I have been baking all my life…thats quite a few decades by now but vegan baking for a couple of years now only. I am still looking for some really good recipes as I had a few …ehem not so good ones…
My alterations were: I didn’t only use baking soda, I also used a little organic baking powder. I added some natural almond extract, put ground almonds in the crumble mix, used 200ml of plant milk, 300ml seemed for too much and let it bake for about 15min longer….it is lovely… Thank you.
Hey Christiane
Thanks so much for sharing. xox
This looks heavenly! Will be trying it as dessert on Boxing Day. Thank you Sara!
Let me know how it goes! xoxox