The smell of cherries and chocolate takes me straight back to summers at my grandma’s. She had a knack for turning the simplest ingredients into pure magic.
I remember helping her pit cherries in her tiny kitchen, sneaking a few into my mouth when she wasn’t looking.
This cake is my way of bringing those memories to life—rich, fudgy, and bursting with fresh cherries.
And guess what?
It’s completely gluten-free but tastes like the real deal. Let’s make something unforgettable together.
Tips and Substitutions
- Nut-Free Option: Swap almond flour with sunflower seed flour.
- Dairy-Free: Stick with almond milk and coconut oil.
- No Fresh Cherries? Frozen cherries (thawed and drained) work too!
- Extra Moisture: Add 2 tbsp of Greek yogurt or applesauce if your batter feels too dry.
Serving Suggestions
Slice this beauty and pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a special occasion, add a sprinkle of sea salt for that sweet-and-salty vibe.
Gluten-Free Cherry Chocolate Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A fudgy, gluten-free chocolate cake bursting with fresh cherries and rich cocoa flavor. Perfect for celebrations or an indulgent treat.
Ingredients
Dry Ingredients:
- 1 ½ cups (180g) almond flour
- ½ cup (60g) gluten-free all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (120ml) melted coconut oil (or unsalted butter)
- ½ cup (120ml) almond milk (or milk of choice)
- 2 large eggs, room temperature
- ¾ cup (150g) coconut sugar (or regular sugar)
- 1 tsp pure vanilla extract
Filling and Topping:
- 1 ½ cups (225g) fresh cherries, pitted and halved
- ½ cup (90g) dark chocolate chips or chunks
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Mix the Dry Stuff:
- In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In a large bowl, whisk the melted coconut oil, almond milk, eggs, coconut sugar, and vanilla extract until smooth.
- Bring It All Together:
- Slowly add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing; the batter should be slightly thick.
- Add the Stars:
- Gently fold in half of the cherries and all the chocolate chips.
- Bake to Perfection:
- Pour the batter into the prepared pan and smooth the top. Scatter the remaining cherries on top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with a little powdered sugar or drizzle with melted chocolate for an extra touch.
Notes
Fresh cherries are a must for the best flavor. Almond flour keeps the texture moist and tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~240
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
