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Oatmeal Breakfast Cake with Almonds and Sour Cherries

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This healthy oatmeal breakfast cake with almonds and sour cherries is seriously one of the best cakes in the world. It is perfectly juicy, delicious and easy to make. It is also vegan, gluten-free, nutritious, and made with simple, natural ingredients.

oatmeal almond breakfast cake

Ingredients for the oatmeal and almond breakfast cake

To make this delicious cake, you will need:

  • Oatmeal
  • Almonds
  • Psyllium husks
  • Almond butter (natural, made from 100% almonds) – you can check out this easy homemade nut butter recipe if you would like to make your own almond butter
  • Coconut blossom sugar
  • Bicarbonate of soda (baking soda)
  • Water
  • Apple cider vinegar
  • Sour cherries, or other fruits of choice.

The combination of oats and almonds will give this cake its perfect, fluffy texture. I also love the fact that almonds are high in protein and will add some good nutrition to the cake (personally, I feel more satiated from meals with higher protein content and less grains, no matter if they are savoury or sweet).

oatmeal almond breakfast cake
Oatmeal and almond cake with sour cherries, dusted with ground coconut blossom sugar.

I wanted to keep it as simple and nutritious as possible, so there is no added oil in this recipe. The only fat we use will be the one that is naturally present in almonds and almond butter. The combination of oats, psyllium and almonds already makes this breakfast cake super juicy, so there is no need for extra fat.

Psyllium husks soak up a lot of liquid because of their high soluble fibre content, so they act as a binder in this recipe. They can be used as a functional replacement for eggs in vegan recipes. They are also considered to be good for digestive health and blood sugar levels.

Coconut blossom sugar is the perfect sweetener for this cake – besides being one of the most wholesome natural sugars and having a lower glycemic index than most of the commonly used carbohydrate sweeteners, it will make this cake taste amazing because of its natural caramel-like flavour.

oatmeal almond breakfast cake

The best fruits for this oatmeal and almond breakfast cake recipe

My fruits of choice for this cake are almost always sour cherries – I think they really make the perfect combination with almonds. Still, if you prefer some other fruits, you can use them instead. Some of my recommendations would be various berries, apricots and peaches.

I’ve made this cake in different versions with sour cherries and mixed berries, both fresh and frozen, and it all worked equally well. If you are using frozen fruits, it might take a little longer to bake.

Oatmeal and almond cupcake version

I made this cake in the form of cupcakes numerous times, and everyone loved it so much. They are great to take with you on a trip or a hike, as a sweet snack or a dessert. You will need to adjust the baking time a bit – the cupcakes will need about twenty minutes to bake (keep an eye on them; when the surface turns golden, they are done).

Yield: 8-10 portions

Oatmeal Breakfast Cake with Almonds and Sour Cherries

Oatmeal Breakfast Cake with Almonds and Sour Cherries

This healthy oatmeal breakfast cake with almonds and sour cherries is perfectly juicy, delicious and easy to make. It is also vegan, gluten-free, nutritious, and made with simple, natural ingredients.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes


  • 1 cup finely ground oatmeal
  • 1 cup ground almonds
  • 2 tbsp psyllium husks
  • 2 tbsp almond butter
  • 1/3 cup coconut blossom sugar
  • 1 pinch bicarbonate of soda
  • 2 tsp apple cider vinegar
  • 1 cup water
  • 2/3 cup sour cherries


  1. Grind the oatmeal and almonds (I normally use an electric coffee grinder to do this).
  2. Put water, vinegar, psyllium and almond butter into a blender and blend to combine. 
  3. Mix all the other ingredients, except for the fruits, in a bowl. 
  4. Pour the liquid mixture inside and whisk to combine. 
  5. Add the fruits to the batter and gently mix them in with a spatula.
  6. Transfer the batter into a cake mould and bake on 175 °C for about 45 minutes, or until it gets golden-brown on the outside. The exact baking time will depend on the mould size.
  7. Let the cake cool down before slicing.


These amounts are enough for a small, 18-20 cm diameter cake mould. If you’d like to double the quantities and make a bigger cake, it will take a bit longer to bake. I recommend making a small one though, because it will bake more evenly.

If you are not sure whether the cake is done or not, you can check by sticking a wooden toothpick into it - if the toothpick comes out clean, you can be sure that the cake is baked. Also, if it’s slightly underbaked but still has a nice texture, that’s completely okay. All of the ingredients can be eaten raw anyway (I know that sounds a bit savage for a cake recipe, but it is true and this is a super practical cake; one of its great features besides the delicious taste is that it is almost impossible to mess up).

This recipe also works great if you’d like to make cupcakes from the same cake batter. I sometimes even prefer it that way. They will take less time to bake than a regular cake - about 20-25 minutes should be enough.

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