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A slice of gluten free cherry loaf cake on a plate, the loaf next to it, and a cup of tea.
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Gluten Free Cherry Loaf Cake

A recipe for a one-bowl gluten free cherry loaf cake that's swirled with chopped cherries and finished with a slick of tart lemon glaze.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 347kcal
Author: Nicole Spiridakis

Ingredients

For the cake:

  • 1 cup granulated sugar
  • ½ cup plain Greek yogurt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups oat flour (180 grams)
  • ¼ cup almond flour (30 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup oil , coconut, vegetable, canola
  • 1 ½ cups cherries , choppes, fresh or frozen is fine

For the glaze:

  • 1-2 tablespoons lemon juice
  • 1 cup powdered sugar
US Customary - Metric

Instructions

  • Preheat the oven to 350℉. Grease a loaf pan and line the bottom with parchment paper.
  • In a large bowl, rub the zest of 1 teaspoon pure vanilla extract into the 1 cup granulated sugar, then whisk in the the ½ cup plain Greek yogurt and 3 large eggs, stirring and whisking until well blended. Add the 1 ½ cups oat flour, ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup oil and stir well to incorporate. Fold in the 1 ½ cups cherries. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
  • Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
  • Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
  • When the cake is thoroughly cooled, whisk 1-2 tablespoons lemon juice into the 1 cup powdered sugar until a thick glaze forms. Spread it over the top of the cooled cake.

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.

Nutrition

Calories: 347kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 153mg | Potassium: 136mg | Fiber: 2g | Sugar: 35g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg