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gluten free black forest 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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.