Rustic Cherry Apple Cake

There's something timeless about the cozy aroma of apples baking — and when you add in sweet-tart cherries, the scent alone feels like a hug. This gluten-free cake is soft, tender, and just sweet enough, thanks to a dreamy blend of oat and almond flours. It's the kind of recipe you make once and find yourself craving again on quiet afternoons, festive brunches, or anytime you need a slice of something comforting. Simple to make, lovely to share, and perfect with a cup of tea — it's a little celebration in every bite.

This cake has been a family favourite for over 40 years. Not overly sweet, studded with apple and topped with cherries, it can be served warm with a dollop of whipped coconut cream, or ice cream. The batter comes together in one bowl, and is incredibly easy to make — no need for an electric mixer.

The flours used are easy to work with — oat flour is soft, absorbent, and gives structure. It tends to produce a tender crumb and works best when combined with other flours (like almond or a bit of starch) to prevent gumminess, and is high in vitamin E, magnesium, and healthy fats.

Buttery, nutty, and slightly sweet almond flour works best in combination with lighter flours (like oat or arrowroot), and creates rich and tender textures. It is high in vitamin E, magnesium, and healthy fats.

Pitted Morello cherries in a jar can be substituted for fresh ones. Use your favourite apples — I like Macintosh. If cherries aren't available, use two fresh peaches, cut up and studded through the top.

Rustic Cherry Apple Cake

Serves 8

Ingredients

• 3 heaping tablespoons butter (either salted or sweet) or plant-based butter (I like Earth
• Balance) plus 1 tablespoon for dotting on top
• ½ cup coconut sugar or maple flakes
• 2 eggs
• ½ tsp almond extract
• 1 tsp vanilla extract
• ½ cup almond flour
• ½ cup oat flour
• 2 tsp baking powder
• 2 apples
• squeeze of lemon
• 1 cup cherries (washed and pitted)
• Cinnamon (for topping)
• Coconut sugar or maple flakes (for topping)

Instructions

1. In a medium bowl, cream together butter and sugar,
2. Add the vanilla and almond extracts, and add the eggs one by one. Mix well.
3. Add the flours and baking powder and mix;
4. Cut and peel the apples and grate them into the mixture. Give it a squeeze of lemon juice to prevent discoloration.
5. Fold in the apples with a wooden spoon (the dough will be sticky). Do not over mix.
6. Butter either a pie dish or a medium-size baking dish and place the dough into it, patting it down (wet fingers work well).
7. Press the pitted cherries into the dough, spacing them out.
8. Dot the cake with some butter, and sprinkle the top with cinnamon, and sugar.
9. Bake at 375°F (190°C) for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool.

Recipe tips

• Use certified gluten-free oat flour to avoid cross-contamination. It can absorb more liquid than wheat flour, so keep an eye on batter thickness.
• Use blanched almond flour (not almond meal) for a finer texture in cakes. Store in the fridge or freezer to prevent it from going rancid.