Fluffy Cherry Cake Without Lactose is a really simple dessert to make. Very soft, fragrant, and so delicious! The cherry is a much-loved fruit. With its intense red color and sweet, enveloping taste. The cherry cake is perfect for breakfast or a snack. This cake is made with fresh cherries. It’s truly soft and delicious and is prepared in no time. What could be better than a cake with fresh fruit to enjoy at breakfast? It has an incredible fragrance, a unique softness. In short, it’s a real pleasure to taste it! The only annoying thing is having to remove the pit. Just a bit of patience and the final result will reward you! This delightful cherry cake is lactose and butter-free. Great also for those intolerant to lactose. The fruit gives it a moist and soft texture that wins you over! It stays soft for days and can be stored at room temperature under a cake cloche. But if it’s particularly hot, better put it in the fridge. Don’t like cherries? No problem! You can make this cake with the fruit you like the most! But now let’s see together how to prepare the cherry cake. At the end of the article, you will find tips and possible substitutions.
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- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: about 8-10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs (medium whole)
- 165 g sugar (White or cane. For a sweeter taste, you can increase up to 200 g)
- 200 g cherries (160 g pitted to be added to the batter + about ten whole for decoration)
- 5.5 tbsp vegetable oil
- 1/3 cup water (or milk)
- 80 g cherry jam
- 1 cup all-purpose flour
- 1 packet baking powder
- to taste lemon zest
Tools
- Hand Mixer
- Bowl
- Sieve
- Spatula
- Baking Pan
Steps
First, we need to clean the cherries! Wash them well under water and set aside about ten for decoration.
Remove the pits from the remaining cherries, using a knife or the pitter, super handy!
Break the medium whole eggs into a bowl, add the sugar, and beat with an electric mixer.
Once you have a light and frothy mixture, pour in the vegetable oil and mix for a couple of minutes.
Then add the water (or milk or plant-based beverage) and mix for a few seconds with a hand whisk.
Grate the zest of a well-washed and preferably organic lemon.
Finally, add the flour and the baking powder, sifted to avoid lumps.
Beat for a few more minutes until you get a smooth and homogeneous mixture.
At this point, incorporate the pitted cherries and mix with a simple spatula.
Line a mold with parchment paper or butter and flour it. I opted for a rectangular dish 7x10x3 inches.
You can also choose a square pan (8.5×8.5 inches) or round (9.5 inches).
Pour the mixture inside. With the help of a teaspoon, spread the jam over the entire surface.
Decorate with whole cherries (I also left the stalk, you can remove it if you prefer).
A sprinkle of granulated sugar will make the surface crunchy and delicious (you can skip it).
Straight into a preheated static oven at about 350°F for about 50-60 minutes (cooking time varies from oven to oven).
If you have the fan mode, lower the temperature to 345°F and continue for the same time (about).
If larger molds are used, the cooking time is reduced 😉
After checking with a toothpick if the cake is dry, remove from the oven.
It can be removed from the mold immediately (always gently) only if it has been lined with parchment paper.
In this case, it will be much easier. If you have buttered and floured it, you will first need to let it cool.
Once removed from the mold, leave it on a rack to dry from moisture.
Fluffy cherry cake without lactose is ready to be enjoyed, fragrant and delicious!
FAQ (Frequently Asked Questions)
How many days does the cherry cake last?
For about 5 days. It is important to cover it with a cake dome or put it in a food bag. If it’s too hot, it’s better to store it in the fridge. To avoid unnecessary waste, it can also be frozen. I recommend cutting it into slices and placing them in a container, separating them with parchment paper sheets so they don’t stick together. When needed, just take out the necessary slices about 30 minutes before and it will seem like enjoying a freshly baked cake!
What fruit can I use instead of cherries?
It’s your choice! Depending on the season, you can use strawberries, apples, peaches, apricots, blueberries, raspberries, grapes, etc. Always respect the indicated dose of 200 gr (net weight).
Is it necessary to add the jam?
No, it obviously makes the cake even more delicious, but you can skip it. If you don’t have cherry jam, you can replace it with any jam you have in your pantry or fridge.
