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+ servings

Chocolate Cherry Almond Cake

A crispy textured cake with a creamy chocolate frosting and topped with sweet cherries!
Print Recipe
Prep Time30 minutes
Cook Time25 minutes


  • 1 cup whole almonds
  • 2 teaspoons baking powder
  • 1 cup all-purpose Bob's Red Mill Organic Un-bleached White flour
  • 4 egg yolks
  • 4 egg whites room-temperature
  • ½ cup sugar
  • 2 teaspoons almond extract


  • ¾ cup soft butter
  • 1 cup cocoa
  • 4 cups powdered sugar
  • 2 teaspoons almond extract
  • cup milk
  • 1 can of cherry pie filling


  • Grind the almonds, baking powder, and flour in food processor.
  • In large bowl whip the egg yolks, sugar, and almond extract together.
  • Add the flour mixture and stir gently just until blended. Do not overmix.
  • Beat the egg whites until stiff peaks.
  • Gently stir ⅓ of the egg white into the yolk and flour mixture until the mixture is softened.
  • Fold the remaining egg white into the mixture. Gently fold until the flour/yolk is mostly worked into the egg whites. This can take a few minutes. Be patient.
  • Pour into cake pan (s) that have been sprayed and sugared (see notes below) and bake for 20-25 minutes at 350 degrees until edges are set.

For Frosting

  • Beat the butter, cocoa, sugar, and extract together.
  • Top the cake with the frosting and add as many cherries as you prefer.


To Sugar a Cake Pan:
Pour 1 tablespoon of sugar into an 8-inch round cake pan and tap around the pan until it covers the bottom and up the edges.
Read the above post for tips, tricks, and notes!