Classic Gluten Free Black Forest Cake

This showstopping gluten free black forest cake layers rich chocolate sponge with tart dark cherries and whipped cream. Dutch cocoa provides intense chocolate flavor without gluten. It rivals traditional European patisserie showpieces effortlessly.

Whisk gluten-free 1-to-1 baking flour, Dutch cocoa powder, sugar, baking soda, and salt. Beat in eggs, milk, vegetable oil, vanilla, and hot water until smooth. Bake in round pans and simmer sweet cherries with cornstarch.

Layer cooled cakes with thickened cherry compote, fresh whipped cream, and dark chocolate curls. Chill one hour before slicing neatly. For more decadent cake ideas, try this butter pecan pound cake.

Natacha

Classic Gluten Free Black Forest Cake

Decadent gluten-free chocolate sponge cake layered with sweet cherry compote and chantilly cream.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: German

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Cake

• 2 cups Bob's Red Mill 1-to-1 gluten-free baking flour
• ¾ cup Dutch-processed cocoa powder
• 1 ½ cups sugar
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 1 cup hot water

Cherry Filling and Cream

• 1 can (15 oz) dark sweet cherries, pitted and drained
• 1 tbsp cornstarch
• 1 ½ cups heavy whipping cream
• ⅓ cup powdered sugar

Equipment

• Mixing Bowls
• Cake Pans
• Electric Mixer

Method

 

1. Heat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
2. Whisk gluten-free flour, cocoa powder, sugar, baking soda, and salt in a bowl.
3. Add eggs, milk, oil, and vanilla, beating for 2 minutes before stirring in hot water.
4. Divide batter between pans and bake for 28 minutes until a toothpick emerges clean, then cool.
5. Simmer cherries and cornstarch in a saucepan for 5 minutes until thickened, then chill.
6. Whip heavy cream and powdered sugar to stiff peaks, then assemble cake with cherries and cream.

Notes

For a dairy-free version, substitute coconut cream for heavy cream and almond milk for dairy milk.