Our cherry madeira cake is a vegan, sugar-free, and fruity spin of the classic English sponge cake.
Lightly flavoured with almond and lemon, it's an irresistible treat perfect with a scoop of ice cream or a cup of tea.
Combine almond milk and apple cider vinegar in a bowl.
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Mix flour, almond meal, baking soda, lemon zest, and a pinch of salt in another bowl.
Now, incorporate the milk mixture into the flour, followed by maple syrup, vegetable oil, and lemon essence. Whisk all into a smooth cake batter.
Then, stir in half of the cherries.
Pour the batter into a greased loaf tin and top it with the remaining cherries.
Bake the cherry cake at 180°C (355°F) for 50 minutes to 1 hour.