Gluten-Free Black Forest Delight

About this recipe

Savor the rich combination of chocolate, cherries, and cream in this gluten-free rendition of the timeless Black Forest cake. Perfect for celebrations or treating yourself, this cake captures the essence of the classic dish with a modern, dietary-friendly twist.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup cherry preserves
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh cherries, pitted and halved

Directions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and dust with gluten-free flour.

2. 2

   Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

3. 3

   In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.

4. 4

   Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.

5. 5

   Pour batter into cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.

6. 6

   Cool cake for 10 minutes in the pan, then transfer to a wire rack to cool completely.

7. 7

   Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

8. 8

   Assemble by spreading cherry preserves on the cake, then topping with whipped cream and fresh cherries.