Search This Blog

Search This Blog

Vegan Cherry Bakewell Cake

 This vegan cherry bakewell cake tastes just like a cherry bakewell tart. It's easy to make, super soft and fluffy with the flavours of almonds and cherry.

Vegan cherry bakewell cake

All the recipes on this website have been created by me and tested by my family and friends since 2007. This post may contain affiliate links. Please read my disclosure & privacy policy.

Vegan Cherry Bakewell Cake

This vegan cherry bakewell tart has to be one of the best loaf cakes I've created so far.

It's just like a cherry bakewell tart but in cake form.

It really is something special.

Perfect for Mother's Day, Easter or any family get-together.

What is a Cherry Bakewell Tart?

Cherry Bakewell tart is a traditional English bake.

Shortcrust pastry tarts are topped with jam, then frangipane (an almond flavoured filling for cakes and tarts) and finished with glace icing and flaked almonds.

It originally started as a pudding made with puff pastry, then later the tart was made with shortcrust pastry.

And now we have it in cake form too.

How do you turn a Cherry Bakewell Tart into a Cake?

All the original flavours from the tart are in the cake too.

Almond flavour sponge is filled with dollops of fruity jam and cherries, then topped with icing, flaked almonds and more cherries.

The result is spot on and utterly divine!

You could even turn this mix into vegan cherry bakewell cupcakes. Just pour the batter into cupcake cases in a muffin tin and bake for 20-25 minutes, then decorate when cool.

Help! I don't like almonds!

Don't worry, if you don't like almonds or that almond flavour you can make a couple of wee tweaks and still have a delicious vegan cherry cake.

Instead of almond extract, use vanilla extract and you can also skip the almond decoration on top.

Icing and cherries will still look very appealing without the nuts.

What type of cherries are in a Cherry Bakewell?

Traditionally glace cherries are used.

Glace cherries are cherries soaked in a sugar syrup.

They are also called candied cherries and can be coloured too.

glace cherries

Can you use fresh cherries?

You could definitely use fresh cherries in this cake.

It won't have the original flavour and that pop of bright colour, but fresh cherries would definitely work.

Just make sure the cherries are ripe.

Give them a good wash and dry, then remove the pits and slice in half before adding.

How to stop the cherries from sinking in the cake

You may have had an experience where you've baked a cake and the fruit has sunk to the bottom. It is a common problem.

There is a small tip to stop this from happening.

Instead of adding the fruit, in this case, cherries, to the batter, you should toss them in the flour mixture instead.

This will stop them from sinking, as it gives the batter something to cling to.

cherry bakewell cake on a wooden board

What do you need to make a vegan cherry bakewell cake?

Here are the ingredients to make this stunning vegan cake.

  • Oat milk - or your regular milk
  • White wine vinegar - or lemon juice
  • Almond extract
  • Vegetable oil - or other mild oil
  • Plain flour - also known as all-purpose flour
  • Caster sugar
  • Baking powder
  • Salt
  • Jam
  • Glace cherries
  • Flaked almond
  • Icing sugar - also known as confectioner's sugar

If you like a traditional loaf cake, try this Australian Fruit Cake, Coconut Lime Cake or this Pineapple Coconut Cake.

a jar of raspberry jam

What flavour of jam?

Cherry jam might be your first guess for a Cherry Bakewell cake or tart.

Actually, raspberry jam is traditionally used in this bake.

It actually works really well.  You will see what I mean when you make this easy cake.

Icing your cherry cake

I want to say the icing is the cherry on the cake. Yep I said it!

You can either ice the whole cake top and let it drip down the sides or drizzle the icing like I did.

The icing is just a mixture or icing sugar (confectioner's sugar) and water. 

No flavouring is added, there is enough flavour in the cake.

Icing tips

It can be tricky to get glace icing just right.

Less water is the key. You always need less than you think.

Even when you have a recipe, it is best to add the water a bit at a time and not pour all the amount stated in the recipe.

You want your icing to be thick enough to coat the cake well and for it to stay pure white.

If you add too much water, it will be thin and slide off the cake, so it's worth getting this right.

No need to worry though, if you've added too much water, you can just add a bit more icing sugar.

Test it on a coloured tea plate or saucer to see if it's thick enough. 

cherry bakewell loaf cake, unsliced on a board

Decorating a cherry bakewell

Icing, cherries and flaked almonds, that's all you need for this beautiful but easy vegan cake.

  1. Make sure your cake is completely cool before decorating. 
  2. Leave it to cool in the paper case or on the paper you lined the tin with, this will help catch any drips of icing for easy clean-up.
  3. Make up your icing, making sure it is thick enough (see the above tips). then use a teaspoon to drizzle icing over the cake. I like to go back and forth diagonally, then the same from another angle.
  4. Once the drizzle is on, scatter flaked almonds across the top of the cake.
  5. Finish the decoration with a few of the halved cherries placed cut side down.
  6. Now stand back and marvel at the wonder that is your vegan cherry cake.
  7. Enjoy!

a sliced cherry cake

How long will a cherry bakewell keep?

A cherry bakewell cake will keep in an airtight container for 3-4 days.

It's at its best on the day it is baked but is still soft and fluffy for a few days.

Can you freeze this cake?

Definitely freeze this cake, if you don't think you will use it all.

It freezes well in slices, wrapped individually in freezer-friendly baking paper, then pop them in a freezer bag or tub.

To defrost, just take a slice out of the freezer and pop it in the fridge.

I would skip the decoration if you are going to freeze the cake though.

Reader's Photos

Sometimes my readers are kind enough to share photos of my recipes once they have tried them and often with lovely comments too.

Share in my Facebook group Living on the Veg, emailed to me or shared on my Facebook page or Twitter. 

I love to see them.

Here are a few reader's photos and comments for this easy cherry cake.

Reader's Photo #1

Reader's photo of vegan cherry bakewell cake #1

Reader's Photo #2

Reader's photo of vegan cherry bakewell cake #2

Reader's Photo #3

Reader's photo of vegan cherry bakewell cake #3

More vegan loaf cakes

Here are a few more delicious vegan cake recipes for you to try after you have tried this cherry bakewell cake.

They are all super easy to make with no fancy ingredients and they only take minutes to make.

vegan loaf cakes

Want new recipes delivered to your inbox? 

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

This vegan cherry bakewell cake tastes just like a cherry bakewell tart. It's easy to make, super soft and fluffy with the flavours of almonds and cherry.

Follow me on PinterestFacebookTwitter and Instagram

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

How to Make Vegan Cherry Bakewell Cake

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

cherry bakewell cake - step 1

Step 1

  • Preheat the oven and line a 2 lb (900g) loaf tin (full ingredients and method in the printable recipe card below).
  • Add the milk and vinegar (or lemon juice) to a jug.
  • In a large mixing bowl add the flour, sugar, baking powder and salt.

cherry bakewell cake - step 2

Step 2

  1. Mix the dry ingredients well, then add the glace cherries and toss in the flour. The flour will stop them sinking in the cake.
  2. Add almond extract and oil to the milk.

cherry bakewell cake - step 3

Step 3

  1. Pour the wet ingredients into the dry ingredients and fold in with a spatula or spoon until just combined. Do not overmix.
  2. Pour a third of the batter into the lined tin and top with dollops of jam

cherry bakewell cake - step 4

Step 4

  1. Pour in another third of the batter and top with more dollops of jam.
  2. Now pour over the rest of the batter and bake until risen and golden. Use a skewer or toothpick to check if it is ready. If there is batter when inserted into the middle (ignore any jam), then it needs longer. Cover with foil if you pop the cake back in the oven.
  3. Leave to cook in the pan for 10 minutes, then place on a baking rack to continue cooling. Leave in the paper case for decorating.

cherry bakewell cake - step 5

Step 5

  1. Make up the icing, making sure it's thick enough.
  2. Drizzle the top of the cooled cake with icing.
  3. Scatter some almond flakes over the top of the cake, then add a few glace cherries.
  4. Slice and enjoy!

vegan cake, vegan cherry bakewell. vegan cherry cake, vegan loaf cake,
British, vegan
Yield: 8 - 10 slices
Author: Jacqueline Meldrum
Vegan Cherry Bakewell Cake

Vegan Cherry Bakewell Cake

This vegan cherry bakewell cake tastes just like a cherry bakewell tart. It's easy to make, super soft and fluffy with the flavours of almonds and cherry.
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M


Cake Batter
  • 300ml (1 1/4 cups) oat milk (or your regular milk)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon almond extract
  • 75ml (1/3 cup) vegetable oil (or other mild oil)
  • 300g (1 3/4 cup + 2 tablespoons) plain flour (all-purpose flour)
  • 250g (1 1/4 cups) caster sugar
  • 1 teaspoon baking powder
  • a pinch of salt
  • 200g (1 cup) glace cherry halves (reserve a few for decoration)
  • 6 tsp raspberry jam
Decoration (optional)300
  • 3 tablespoons icing (confectioner's sugar)
  • 1 - 2 teaspoons water
  • 1 teaspoon flaked almonds
  • a few of the reserved cherries


  1. Preheat the oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
  2. Measure the milk into a jug and add the vinegar or lemon juice.
  3. Add the flour, sugar, baking sugar, and salt to a mixing bowl and stir to combine.
  4. Now add the cherries and stir in to coat in flour.
  5. Add the almond extract and oil to the milk and stir.
  6. Add the wet ingredients to the dry ingredients and fold in until just combined. Do not overmix.
  7. Pour a third of the batter into the prepared loaf tin and top with dollops of raspberry jam, spaced out.
  8. Pour in another third of batter and top with more dollops of jam, before pouring in the rest of the cake batter.
  9. Bake for 1 hour and 10 minutes. Ovens and shelf position varies, so do check the cake after 1 hour. Insert a skewer or toothpick into the centre of the cake, if it comes out clean of batter (ignore jam), then it is ready, if it needs longer cover with foil and pop back in. Your cake may even need longer.
  10. Remove from the oven and leave to cool in the tin for 10 minutes before moving to a baking rack to continue cooling. Leave in the paper, as it will catch any drippy icing when you decorate the cake.
  1. Now to decorate the cake. Once it is completely cool, make up the icing.
  2. Add the icing sugar (confectioner's sugar) to a bowl and add the water a little at a time. You might not need it all. You want the icing to be thick but thin enough to drizzle.
  3. Drizzle the icing across the cooled cake, then scatter almonds across the top and add a few of the reserved cherries.
  4. Serve and enjoy!


To decorate or not to decorate

You can leave this as a plain cherry cake or add all the decorations.

Storing cake

This cake will keep in an airtight container for 3-4 days.

Freezing cake

This cake freezes well in slices, wrapped individually in freezer-friendly baking paper, then pop them in a freezer bag or tub. To defrost, just take a slice out of the freezer and pop it in the fridge. I would skip the decoration if you are going to freeze the cake though.

Calories (no decorations)

8 slices = 257 calories

9 slices = 229 calories

10 slices = 206 calories

Calories (with decorations - icing, almonds & cherries)

8 slices = 285 calories

9 slices = 255 calories

10 slices = 228 calories

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)



  1. I am drooling here that looks amazing Jacqueline. Just sent it to my daughter. Jill.

  2. I cannot believe how easy this recipe is. I made it last night and there is hardly any of it left this morning. Everyone loved it. Thank you S.

    1. Yay, that's so nice to hear, thanks for taking the time to tell me.

  3. I didn't know what a bakewell tart was before this post but as soon as I saw cherry I knew I was going to love it! So yummy!

    1. It's a very British bake but if you like cherries you will love it.

  4. I've never baked with candied cherries until now, and what a flavorful loaf cake this turned out to be! So yummy and perfect with coffee or tea.

    1. Yay, I'm glad you enjoyed it snd yes it's perfect with a cuppa.

  5. Perfect! I love this recipe! I haven’t made one in ages. Thanks for the idea!

  6. This might be my favorite dessert EVER! Will be baking again. All of the flavors come together so perfectly!

    1. This cake has been so popular. Everyone loves it.

  7. Such a delicious cake with great texture and lovely flavor! It's hard to believe that this is vegan.

    1. You would never know. It's so light and fluffy and tastes wonderful.

  8. The best cake I have made in a long while. Keep them coming.

    1. I am so glad you enjoyed it snd yes I have a few more ideas.

  9. Made it tonight. Just waiting on it cooling to ice it. Smells well good. Thanks J. (ricky)

    1. Enjoy it Ricky and yes best to wait for it to cool completely before icing it

  10. This cherry cake is such a great recipe! It can be so challenging baking with fruit, but I love the tips you give to combat this!

    1. I always try to add tips to make the recipes as easy to perfect as possible.

  11. My family really loved this! So satisfying and flavorful!

  12. Love this cake 🎂. This is all. Sue ❤

  13. This is one of the best vegan cakes I’ve ever tried! I already can’t wait to make it again!

    1. That is so good to hear Tayler. I'm so pleased you enjoyed it.

  14. This is making me very hungry. I should not look at blogs after the pub.

    1. Haha that is so true! Do save it for later though.

  15. I love this sweet treat! Cherry treat is so delicious out of season.

  16. Such a perfect and delicious recipe. My next Tea Time party is surely having this cake on my list. Looks soft, moist and delicious.

    1. Oh yes it's very soft and fluffy but slices well.

  17. This is the second of your cakes that I have recently made and both have come out wonderfully tasty. The instructions are easy to follow and are accurate, what a delight. So glad that I get your regular emails!

    1. Oh that is lovely to hear and yes I test my recipes well before they reach mu blog. I think I have about 12 vegan loaf cakes now. I love making them.

  18. This is the best vegan cake I have made so far. Thanks

    1. I am so glad you enjoyed it. Such an easy but delicious cake.

  19. Delicious. Made it with maraschino cherries the first time and no jam and blueberries the 2nd time. So good

    1. Oh nice idea and I'm glad you enjoyed it. I must try it myself with blueberries now.

  20. Delicious. Made it with many fruits so far. I just dont use the jam. The cake is a great base for many flavours. Cherries, strawberries, blueberries and pineapple

    1. I'm so glad you enjoyed it Jess and good idea to swap up the fruit

  21. This looks delicious, how would one turn it into a traditional two tier round cake?

    1. I would bake for around 20 minutes in two round tins. check it is done with a skewer ot toothpick in the centre. If it cones out clean it's ready, if there is any batter, give it longer.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x