Make the flour blend.  Pour almond flour, tapioca starch, and coconut flour into a zipper bag.  Smoosh it around until well mixed.  Store leftovers in the bag for up to 1 week.

Make the cake.  Preheat oven to 350 degrees F.  Oil a 9 by 13 inch baking pan.  In a large bowl, whisk together oil, sugar, egg, egg yolk, and vanilla.  Alternately add milk and flour blend, beginning and ending with flour.  Add the baking powder with the first addition of flour.

When the batter is fully mixed, pour into the prepared pan and smooth into an even layer.  Place cherries into batter as close together as possible.  The entire pan should be covered with cherries.

Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs, but not batter.  Cover the cake if necessary at any point in the baking process to prevent it from browning too much.

Cool cake completely in the pan (although who are we kidding, feel free to dig in while it’s warm!), cut into pieces, and devour.  Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about 1 hour or in the microwave for about one minute.