Gluten-Free Cherry and Almond Loaf

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A delicious moist, almond loaf studded with glacé cherries

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  • 200g glace cherries
  • 2 tablespoons cornflour
  • 180g salted butter, room temperature
  • 250g caster sugar
  • 4 large eggs
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon almond essence
  • 180g ground almonds
  • 80g desiccated coconut
  • cherries and 20g flaked almonds, to decorate


  1. Preheat the oven to 160 degrees celcius. Grease and line a 900g loaf tin.
  2. Roughly chop the cherries and toss with the cornflour. Set aside.
  3. Cream the butter and sugar until light and fluffy, around 8 minutes.
  4. Add the eggs, one at a time, making sure the one egg is fully incorporated before we add the next one.
  5. Add in the vanilla and almond essence and continue to mix.
  6. Lastly, add in the ground almonds and desiccated coconut, fold until combined.
  7. Place into the loaf tin and scatter cherries and flaked almonds on the top.
  8. Bake for 40 to 45 minutes, until a skewer inserted comes out clean. If the cake is getting too brown on the top, cover with foil for the remaining bake time.

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