Gluten-Free Black Forest Cake
A decadent gluten-free Black Forest cake with rich chocolate layers, tart cherries, and fluffy whipped cream, perfect for any celebration!
Equipment
- Mixing Bowls
- Cake Pans
- Electric Mixer
Ingredients
Cake Batter
- 2 cups gluten-free all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1.5 cups sugar
- 2 large eggs room temperature
- 1 cup milk or dairy-free alternative
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Cherry Filling
- 15 oz dark sweet cherries pitted, canned or fresh
- ½ cup sugar
- 1 tbsp cornstarch for thickening
- 1 tbsp Kirsch (cherry brandy) optional
Whipped Cream Frosting
- 1.5 cups heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in hot water until smooth.
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- For the cherry filling, combine cherries, sugar, and cornstarch in a saucepan over medium heat. Cook until thickened, then stir in Kirsch if using.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, place one cake layer on a plate, brush with cherry syrup, and spread cherry filling on top. Add a layer of whipped cream, then place the second cake layer on top.
- Frost the entire cake with whipped cream and decorate with cherries and chocolate shavings.
- Refrigerate for at least 1 hour before serving for best results.
Notes
For a dairy-free version, substitute coconut cream for heavy cream and almond milk for dairy milk.