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gluten-free black forest cherry cake - featured image

Oktoberfest Black Forest Cherry Cake: 10 Easy Swaps for Gluten-Free

  • Author: Natalia
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

A moist, rich, and authentic gluten-free Black Forest Cherry Cake featuring a dark chocolate sponge, tart cherry filling, and whipped cream. This recipe uses simple 1-to-1 flour swaps to create a crowd-pleasing dessert that is safe for celiacs and delicious for everyone.

Ingredients

Scale
  • 2 cups (240g) Gluten-Free 1-to-1 Baking Flour (with xanthan gum)
  • 3/4 cup (65g) Unsweetened Natural Cocoa Powder
  • 1 1/2 cups (300g) Granulated Sugar
  • 1/2 cup (120ml) Vegetable Oil or Canola Oil
  • 4 large Eggs (room temperature)
  • 1 cup (240ml) Buttermilk
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 cans (14oz each) Tart Red Cherries, drained
  • 1 tablespoon Cornstarch (optional, if using fresh cherries)
  • 2 cups (480ml) Heavy Cream (cold)
  • 1/4 cup (30g) Confectioners’ Sugar
  • 1 teaspoon Vanilla Extract
  • Dark Chocolate Shavings (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt. Sift if possible to remove lumps.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for 5-7 minutes until pale, thick, and tripled in volume.
  4. Mix oil and buttermilk in a separate cup. Reduce mixer speed to low and gradually add the oil/buttermilk mixture to the eggs. Mix until just combined.
  5. Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
  6. Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
  7. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. In a cold bowl, whip heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
  9. Place one cake layer on a serving plate. Spread a layer of whipped cream, add a layer of drained cherries, and another layer of whipped cream. Top with second cake layer.
  10. Cover top and sides with remaining whipped cream. Press chocolate shavings onto sides and top.
  11. Chill for at least 1 hour before serving to set the cream.

Notes

Ensure cherries are drained well to prevent a soggy cake. Use oil instead of butter to keep the cake moist. Chill the cake before slicing for clean cuts. If your GF flour blend does not contain xanthan gum, add 1 teaspoon.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32
  • Fat: 20
  • Saturated Fat: 12
  • Carbohydrates: 45
  • Fiber: 3
  • Protein: 5

Keywords: gluten-free black forest cake, gluten-free cherry cake, oktoberfest dessert, gluten-free baking, chocolate sponge cake, dairy-free option

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Find it online: https://fooduvo.com/oktoberfest-black-forest-cherry-cake-10-easy-swaps-for-gluten-free/