Gluten-Free Black Forest Cake

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup unsalted butter, softened, or solid coconut oil 0.5 cup unsalted butter, softened, or solid coconut oil
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup fresh or frozen pitted cherries, roughly chopped 1 cup fresh or frozen pitted cherries, roughly chopped
• 0.5 cup certified gluten-free chocolate chips 0.5 cup certified gluten-free chocolate chips

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides, ensuring a non-stick surface for easy removal.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer on medium speed for about 3-4 minutes, until the mixture is pale yellow and fluffy. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract until fragrant.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain; be careful not to overmix. The batter should be thick and smooth.

4. 4

   Gently fold in the chopped pitted cherries and the certified gluten-free chocolate chips using a spatula until they are evenly distributed throughout the batter. This ensures bursts of flavor in every bite. Spoon the batter into the prepared cake pan and spread it evenly with the back of your spatula.

5. 5

   Bake in the preheated oven for approximately 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top springs back lightly when touched. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Gluten-free baked goods often firm up significantly as they cool, so complete cooling is essential for the best texture.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Coconut milk separates in the can — stir or shake well before using.