Real food. Real flavor. Real life.
This black cherry and almond cake is simple, rustic, and full of flavor. The cherries bring natural sweetness and a little tartness, while almond flour gives the cake moisture, richness, and a beautiful texture.
This is not meant to be a “diet cake.” It is a better everyday cake: made with real ingredients, less added sugar than many traditional desserts, fruit on top and through the crumb, and enough almond flavor to make it feel special.
At MW&B, dessert is not the enemy. The problem is usually portion size, frequency, and ingredients that barely resemble food. This cake gives you something satisfying and homemade, without needing to turn dessert into a moral crisis.
MW&B Black Cherry & Almond Cake
Serves
10–12
Prep Time
15 minutes
Cook Time
35–45 minutes
Total Time
50–60 minutes
Ingredients
For the Cake
- 1 cup almond flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup plain Greek yogurt
- ⅓ cup extra virgin olive oil or avocado oil
- ⅓ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest of 1 lemon
- 1½ cups fresh or frozen black cherries, pitted
- 2 tablespoons sliced almonds, optional
For Finishing
- ½ cup black cherries, pitted and halved
- 1 tablespoon sliced almonds
- Light dusting of powdered sugar, optional
- Greek yogurt or crème fraîche, optional
Method
Preheat the oven to 350°F.
Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
In a bowl, whisk together the almond flour, whole wheat pastry flour, baking powder, and sea salt.
In another bowl, whisk together the Greek yogurt, olive oil, honey or maple syrup, eggs, vanilla extract, almond extract, and lemon zest.
Add the dry ingredients to the wet ingredients and stir until just combined.
Gently fold in 1½ cups of cherries.
Spoon the batter into the prepared cake pan and smooth the top.
Scatter the remaining cherries and sliced almonds over the top.
Bake for 35–45 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack.
Serve warm or at room temperature.
Why This Works
The almond flour gives the cake a tender crumb and natural richness. The Greek yogurt keeps it moist while adding a little protein. The cherries bring sweetness, color, and acidity. The lemon zest lifts the flavor, and the almond extract gives the cake that proper bakery-style aroma without needing a mountain of sugar.
It is simple, balanced, and very good with coffee. W
MW&B Why This Fits
Real Ingredients:
This cake uses cherries, almond flour, Greek yogurt, eggs, olive oil, lemon, and simple pantry ingredients.
Fruit Forward:
Black cherries add natural sweetness, color, and plant compounds.
Better Fat Quality:
Almond flour, almonds, and olive oil provide more satisfying fats than a standard butter-heavy cake.
Protein Support:
Greek yogurt, eggs, and almond flour add a little more protein than a traditional cake.
Lower Added Sugar:
This version uses less added sweetener than many classic cakes, relying partly on the cherries for sweetness.
Enjoyment Matters:
A healthy lifestyle needs food you can enjoy. A small slice of homemade cake shared with family or friends can absolutely fit into a balanced life.
Estimated Nutritional Breakdown
Approximate per serving, based on 12 servings
- Calories: 210–280 kcal
- Protein: 6–9 g
- Carbohydrates: 22–30 g
- Fiber: 3–5 g
- Total fat: 12–18 g
- Saturated fat: 1.5–3 g
- Sugar: 12–18 g
- Added sugar: 8–12 g, depending on sweetener used
- Sodium: 120–220 mg
- Potassium: 150–250 mg
- Calcium: modest source
- Vitamin E: modest source from almonds
Nutrition will vary depending on the flour, sweetener, cherries, oil, and serving size.
MW&B Serving Suggestions
Serve with:
- Plain Greek yogurt
- Cottage cheese
- Fresh berries
- A few extra cherries
- Chopped almonds
- Coffee or tea
- A spoonful of crème fraîche for a more elegant dessert
For a more balanced snack, serve a small slice with Greek yogurt.
For dessert, serve it warm with extra cherries and a spoonful of yogurt or crème fraîche.
Chef Mark’s Tip
Do not overmix the batter once the flour goes in. Stir just until everything comes together. Overmixing makes the cake dense, and then we all have to pretend it is “rustic” when really it is just tired.
If using frozen cherries, do not thaw them first. Toss them in straight from the freezer so they hold their shape better while baking.
Real food, real flavor, real life.
