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.
Classic Gluten Free Black Forest Cake
Decadent gluten-free chocolate sponge cake layered with sweet cherry compote and chantilly cream.
Ingredients
Equipment
Method
- Heat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
- Whisk gluten-free flour, cocoa powder, sugar, baking soda, and salt in a bowl.
- Add eggs, milk, oil, and vanilla, beating for 2 minutes before stirring in hot water.
- Divide batter between pans and bake for 28 minutes until a toothpick emerges clean, then cool.
- Simmer cherries and cornstarch in a saucepan for 5 minutes until thickened, then chill.
- 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.