A rustic gluten-free cherry cake made with almond flour and fresh summer cherries. Simple, unfussy, and perfect for dessert or breakfast the next morning.
Gluten-Free Cherry Cake (Cherry Buckle)
I generally try to avoid turning on the oven in the summer, but this gluten-free cherry cake is always worth an exception. It's also called a buckle, one of those old-fashioned fruit desserts that doesn't get nearly enough attention. Made with almond flour instead of a gluten-free flour blend, it has a tender crumb and comes together in one bowl in about 20 minutes.
Serve it warm with a scoop of ice cream for dessert, or save a slice for breakfast the next morning with a side of yogurt.
What Is a Cherry Buckle?
A buckle is a charmingly rustic dessert that sits somewhere between a cobbler and a coffee cake. It's heavy on the fruit like a cobbler but has a denser, more cake-like crumb. Unlike a pie or tart, it requires no rolling of dough, which makes it one of the more forgiving baked fruit desserts you can make.
The name comes from what happens in the oven. As the cake bakes, the weight of the fruit causes the batter to puff up and around the cherries, creating pockets of sweet fruit and tender cake with a naturally bumpy, sunken surface. The result is a rustic kind of cake that's as good at a summer picnic or party as it is the next morning.
Why You'll Love This Gluten-Free Cherry Almond Cake
- Short ingredient list. Just a handful of pantry staples plus the fruit.
- Made with almond flour. No gluten-free flour blends or xanthan gum needed.
- Works with fresh or frozen cherries. Easily make this cake peak season or off season.
- One bowl, minimal fuss. The batter comes together quickly and there's no special equipment required.
- Doubles as breakfast. Serve leftovers with a dollop of yogurt the next morning.
Ingredients for Gluten-Free Cherry Almond Cake
(Full quantities in the recipe card below.)
For the cherries:
- Cherries — Fresh or frozen, pitted and halved. Fresh cherries are wonderful when they're in season. Frozen work just as well and can go straight into the recipe without thawing.
- Maple syrup — A small amount to sweeten the cherry topping. Use a light-colored maple syrup for the most neutral flavor.
- Tapioca flour — Also called tapioca starch. A small amount thickens the cherry topping so it doesn't make the cake soggy.
- Lemon juice — Brightens the cherry topping and keeps the flavors fresh.
For the cake batter:
- Almond flour — Use a blanched almond flour for a light, tender crumb.
- Tapioca flour — Goes into the batter to keep it light and help bind everything together.
- Eggs — Two large eggs provide structure and help the cake set.
- Light olive oil — Or melted coconut oil. Either keeps the crumb tender without adding a strong flavor.
- Light coconut milk — Adds moisture and richness. Full-fat works too if that's what you have.
- Maple syrup — Sweetens the batter. The same light-colored maple syrup works well here.
- Lemon zest — Adds a brightness that complements the cherries beautifully.
- Vanilla extract — Use a good quality pure vanilla extract.
- Grain-free baking powder — Standard baking powder works if you're not strictly grain-free. If you are, look for a certified grain-free version.
How to Make Gluten-Free Cherry Cake
Step 1: Prep the cherries
Pit and halve your cherries, then toss them in a bowl with the maple syrup, tapioca flour, and lemon juice. Set aside while you make the batter. This gives the tapioca a few minutes to start absorbing the cherry juices.
If using frozen cherries, there's no need to thaw them first, add them straight from frozen.
Step 2: Make the batter
Preheat your oven to 350°F and grease an 8-inch cake pan, pie dish, or casserole dish. In a large bowl, whisk together the almond flour, tapioca flour, salt, and baking powder. In a separate bowl, whisk together the eggs, oil, coconut milk, maple syrup, vanilla, and lemon zest. Pour the wet ingredients into the dry and stir until just combined.
Step 3: Assemble and bake
Pour the batter into your prepared pan and smooth the top. Spoon the cherry mixture evenly over the batter. Bake for 30 to 33 minutes, until the edges are golden and the center is set.
A toothpick inserted into the cake between the cherries should come out clean. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
Step 4: Cool and serve
Let the cake cool on a wire rack for at least 15 minutes before serving. It slices more cleanly once it has had time to set. Serve at room temperature or slightly warm.
Tips for the Best Gluten-Free Cherry Almond Cake
- Let it cool before slicing. Almond flour cakes are more fragile when warm. Give it at least 15-20 minutes on a rack and it slice better.
- Use blanched almond flour, not almond meal. Almond meal is coarser and produces a denser, grainier texture. Blanched almond flour gives you a finer, more tender crumb that's much closer to a traditional cake.
- Don't skip the tapioca in the cherry topping. It acts as a light thickener that keeps the fruit juices from making the batter soggy as the cake bakes.
Variations
- Use different fruit. This buckle batter works beautifully with other summer fruit. Try it with pitted plums toward the end of the season, blueberries, peaches, or a mix of berries.
- Add almond extract. A small amount (about ¼ teaspoon) added to the batter deepens the almond flavor and pairs especially well with cherries.
- Use a different sweetener. Honey works in place of maple syrup in equal amounts.
- Try it out of season. Frozen cherries make this doable year-round. No thawing needed, just go straight from freezer to bowl.
How to Serve Gluten-Free Cherry Cake
- As a summer dessert: Serve warm or at room temperature with a scoop of ice cream.
- As a breakfast cake: A slice the next morning with a spoonful of yogurt and a cup of coffee is hard to beat.
- For a gathering: It travels well and slices cleanly at room temperature, making it a good option for picnics or potlucks. See my gluten-free picnic recipes roundup for more ideas.
How to Store Gluten-Free Cherry Cake
Refrigerator: This cake can be kept at room temperature on the day it's made, but because of the fruit any leftovers are best stored in an airtight container in the fridge. It will keep for up to 4 days. Bring to room temperature before serving.
FAQ
Do I need to pit the cherries? Yes, pitted and halved before baking. A cherry pitter makes this much faster and less messy.
What's the difference between a buckle and a cobbler? A cobbler has a biscuit or pastry topping that sits on top of the fruit. A buckle is more like a cake batter with the fruit spooned on top, so it partially sinks in as it bakes and holds together in slices rather than being scooped.
Is this the same as a gluten-free cherry almond cake? Very nearly. The main difference is the buckle technique: the fruit is spooned on top of the batter rather than folded in, giving it that characteristically rustic, sunken appearance. The flavor profile of cherries and almond flour is the same, and the two terms are often used interchangeably for recipes like this one.
Final Thoughts
This is one of those recipes I find myself making every summer without really thinking about it. Simple to put together, easy to share, and just as good the next morning as it is fresh from the oven. I hope it becomes a staple in your kitchen too.
Tender and shareable, this cherry cake is a picnic favorite. Explore my full gluten-free picnic recipes roundup for more desserts to pack ahead.
More Cherry Desserts:
Gluten-Free Cherry Cake (Buckle)
Looking for a delicious summer dessert? Try this gluten-free cherry cake also called a buckle. It’s easy to make and perfect for breakfast too!
Ingredients
For the Cherries:
- 10oz/ 285g pitted cherries (fresh or frozen), halved
- 1 Tablespoon/15ml maple syrup
- 1 teaspoon/2g tapioca flour
- 1 teaspoon/5ml lemon juice
For the Cake:
- 1 cup/112g almond flour
- ¼ cup + 2 Tablespoons/36g tapioca flour
- Pinch of fine sea salt
- 1 teaspoon grain-free baking powder
- 2 large eggs
- 1 ½ Tablespoons/22ml olive oil (or coconut oil, melted)
- 3 Tablespoons/45ml light coconut milk
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- ¼ cup/60ml maple syrup
Instructions
- Preheat oven to 350° F. Grease an 8-inch cake pan, casserole or pie dish, set aside.
Make the topping:
- In a medium bowl combine together all the topping ingredients and let sit while you make the cake batter.
Make the cake batter:
- In a large bowl, combine almond flour, tapioca flour, salt and baking powder. In another bowl, whisk together eggs, oil, coconut milk, vanilla, lemon zest and maple syrup. Stir wet ingredients into dry ingredients.
- Pour batter into cake pan and smooth top. Spoon cherry topping over the top of batter, and bake for about 30-33 minutes, or until golden around the edges and set in the center.
- Let cool on a wire rack. Serve at room temperature with ice cream or yogurt on the side.
Notes
Diary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 79mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Cait says
This recipe was great! I added some extra lemon because I love sourness. Making it again today! 🙂
Sylvie says
Glad you enjoyed it!
A.Rrajani says
SUCH A AMAZING RECIPE!
THANK YOU FOR SHARING...