These sweet treats are bursting with cherries and have a light vanilla cake made with almond flour.
Preheat oven to 350°F.
Combine apple cider vinegar and soy milk together and set aside for 10 minutes to thicken.
In another bowl combine flour, almond flour, baking powder, baking soda, and sea salt.
Whisk sugar, coconut oil, vanilla powder, and vanilla extract into the thickened soy milk mixture. Add wet ingredients to dry ingredients and mix until just combined, being careful not to over mix!
Prepare a muffin pan by greasing each muffin cup with coconut oil. Place cherry pieces at the bottom of each so there is little space and sprinkle each with 1 teaspoon of sugar.
Pour cake batter into the muffin cups and bake for 18 to 20 minutes or until a tooth pick comes out clean from the center.
Meanwhile, toast the almond slices in a pan on low heat with some sugar (optional) until brown.
Allow the cakes to cool for at least 15 minutes before turning them out onto a cooling rack upside down. Tap the bottom of the muffin pan with a wooden spoon to loosen. The cakes may not all come out at once. Use a knife to scrape the edge of the cupcake from the muffin pan and gently turn out any cakes that got a little stuck. Sprinkle each cake with almond slices and serve immediately. You can store any leftovers in a container in the fridge and consume within 2 to 3 days.