Gluten Free Cherry Loaf Cake

This nicely-textured gluten-free cherry quick bread relies on Greek yogurt and a simple mix of oat and almond flours (see substitution suggestion in the ingredient notes) to create a soft yet sturdy crumb. Chopped cherries are swirled throughout, and the loaf is finished with a thick cap of sweet-tart lemon glaze.

I love a one-bowl loaf - see my gluten free lemon blueberry bread or this gluten free olive oil grapefruit cake for similar iterations - and this one is a summer favorite. And while pitting cherries can take a little while, I like to lean into it, especially on a warm summer morning when I have nowhere to go and nothing to do but sip my coffee and enjoy the breeze ...

Ingredients Needed

Here's a look at everything that goes into this gluten free cherry loaf cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Granulated sugar
• Greek yogurt - I like plain, whole-fat Greek yogurt here, but you can also use low-fat, non-fat, or even regular (non-Greek) yogurt.
• Eggs - Use large or medium eggs.
• Vanilla - I prefer pure vanilla extract or vanilla bean paste.
• Oat flour - Learn how to to make oat flour, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, use fine-milled brown rice flour.
• Almond flour - A little fine-ground almond flour adds protein and moisture to the loaf. If you don't eat oats, swap a gluten-free flour or blend of your choice.
• Baking powder
• Ground cinnamon
• Salt - I use fine sea salt, and table salt works, too.
• Oil - Any oil works here, including coconut, vegetable, canola, or avocado oil.
• Cherries - Fresh or frozen cherries are fine, just make sure to thaw and drain the cherries first if using frozen cherries.

Tips & Recipe Notes

• Cool the cake completely. When adding glazes or icings to cakes, it's SO important to ensure the cake is fully cooled before spreading on the topping. Otherwise, the glaze may melt into the cake.
• The glaze will set. Note that while the glaze may initially seem to be a bit runny, it will set on top of the cake into a slightly firm layer.
• A different citrus. I love lemon + cherries, but lime or orange is also nice. Use the glaze method with a different citrus juice for another flavor pairing. Or, rub the zest of 1 lemon or 1 orange into the sugar before proceeding with the recipe to infuse the cake itself with citrus flavor.
• Almond extract. Cherries and almonds were meant for each other! In addition to the vanilla extract, stir in ¼ teaspoon of almond extract for a dose of almond flavor.
• Add nuts. Stir in ½ cup of chopped walnuts for some crunch.
• Or chocolate. Turn this into a cherry chocolate chip loaf cake by adding ½ cup of semisweet chocolate chips to the batter.
• Use gluten-free flour. Instead of the oat and almond flours, use 1 ¾ cups (210 grams) of your preferred 1:1 gluten-free flour mix, or use my homemade gluten free flour blend.
• Try another fruit. Turn this into a blueberry, raspberry, or strawberry loaf cake by swapping the cherries for another berry.

Proper Storage

• Counter - Store the bread on the counter, covered or in an airtight container, for up to 2 days.
• Fridge - Keep bread in the fridge for up to 5 days. Eat straight from the fridge or let it warm up to room temperature a bit before serving.
• Freezer - Place the loaf in a freezer-safe bag or container and freeze it for up to 3 months. Thaw in the fridge before serving.