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Gluten-Free Black Forest Cake

Gluten-Free Black Forest Cake: Indulge in Chocolatey Bliss

This Gluten-Free Black Forest Cake offers indulgent layers of chocolate, cherries, and whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Gluten-Free Flour opt for a homemade blend or a store-bought 1:1 mix like Bob's Red Mill
  • 1/2 cup Cacao Powder adds deep chocolate flavor
  • 1 cup Sugar mix of granulated and brown sugar can enhance flavor complexity
  • 2 teaspoons Baking Powder make sure it's fresh
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt balances and enhances flavors
  • 1/2 cup Oil sunflower, canola, or light cooking oils are great choices
  • 1 cup Warm Water at a comfortable temperature
  • 1/2 cup Greek Yogurt substitute with a plant-based yogurt for dairy-free
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla Extract for depth of flavor
For the Cherry Syrup
  • 2 cups Cherries fresh or frozen
  • 1/2 cup Sugar adjust according to taste
  • 1 cup Water to dissolve sugar
  • 1 tablespoon Fresh Lemon Juice brightens the flavor
  • 1 tablespoon Cornstarch dissolve in water first
For the Whipped Cream
  • 2 cups Whipped Cream can switch for a plant-based cream
  • 1/4 cup Powdered Sugar sift before using
For Garnish
  • Fresh Berries/Chocolate Shavings optional

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • Electric mixer
  • Saucepan
  • Cake pans

Method
 

Preparation
  1. Preheat your oven to 355°F (180°C). Line three 6-inch round cake pans with parchment paper and lightly grease the sides.
  2. In a large mixing bowl, sift together gluten-free flour, cacao powder, baking powder, baking soda, salt, and sugar.
  3. Add the oil, warm water, Greek yogurt, eggs, and vanilla extract to the dry ingredients and mix until smooth.
  4. Distribute the batter evenly among the three prepared pans and bake for about 40 minutes.
  5. Prepare the cherry syrup by combining cherries, sugar, water, and fresh lemon juice in a saucepan. Boil and then simmer until thick.
  6. Dissolve cornstarch in water and stir into the cherry syrup until thickened.
  7. Beat the whipped cream with sifted powdered sugar until stiff peaks form.
  8. Layer the cake by placing one chocolate layer on a plate, spreading with whipped cream and drizzling with cherry syrup, and repeat until topped.
  9. Refrigerate the cake for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Room temperature ingredients and proper sifting are key for the best texture. Use fresh cherries whenever possible for a vibrant flavor.

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