If you’re cutting back on wheat but not ready to give up cake, this gluten free chocolate cherry cake is a lovely one to have in your back pocket. It’s rich, dense and properly chocolatey, with juicy black cherries running through it and a sticky, syrup-soaked top. It’s the kind of bake that doesn’t taste “free from” anything — it just tastes like a good chocolate cake.
Rice flour behaves a bit differently to regular wheat flour: it’s more absorbent, so every drop of syrup from the tin of cherries earns its place in this recipe. Skip it and you risk a dry cake, so don’t be tempted to pour it away.
A quick note before you start: assume every ingredient below is a gluten-free version, so you don’t need to double-check each one as you go.
Serves 8 generously
Ingredients
- 75g butter, softened
- 50g caster sugar
- 1 tin of black cherries in syrup
- 2 medium eggs
- 1 teaspoon baking powder
- 50g cocoa powder
- 100g rice flour
- Chocolate for decorating (optional)
Method
Preheat your oven to 160°C (fan). Grease a 7-inch round baking tin — a loose-bottomed one makes life easier later — and dust it well with cocoa powder.
Cream the butter and sugar together until light and fluffy. Pour about a third of the syrup from the tinned cherries into the butter and sugar and beat well. Add the eggs one at a time, beating thoroughly after each addition. Don’t worry if the mixture looks a little curdled at this stage — it will come together. Add the baking powder and cocoa powder and beat again.
Fold in the rice flour. The batter will turn quite stiff, which is exactly what you want: it helps hold the cherries suspended through the cake rather than letting them sink to the bottom.
Remove half the cherries from the tin (leaving the remaining syrup behind for later) and stir them gently into the batter. Transfer everything to your prepared tin and bake for 35 minutes.
Once baked, take the cake out of the oven and use a cocktail stick to poke holes across the top. Slowly pour the remaining cherry syrup over the warm cake, letting it soak in. Leave to cool slightly before carefully turning it out of the tin. Finish by spooning the reserved cherries on top and scattering over some chocolate shavings.
A spoonful of whipped cream and a cup of tea make a fine accompaniment — or, for the grown-ups, a small glass of Kirsch alongside.
Frequently Asked Questions
Can I use a different gluten-free flour instead of rice flour?
Rice flour is what gives this cake its texture and its need for extra moisture, so swapping it for another gluten-free flour blend may change how much syrup the cake can absorb. If you do experiment, keep an eye on the batter consistency and adjust gradually.
Can I use fresh cherries instead of tinned?
This recipe relies on the syrup from tinned cherries to keep the sponge moist, so fresh cherries alone won’t give you the same result unless you make up a syrup of your own to replace it.
How should I store the cake?
Keep it in an airtight container in the fridge, thanks to the moisture from the syrup, and bring it back to room temperature before serving for the best texture.
Can I freeze this cake?
The sponge freezes reasonably well without the fresh cherry topping and cream. Add those fresh once it’s thawed rather than before freezing.
Is this cake suitable for a coeliac diet?
As long as every ingredient you use — including the baking powder and any chocolate for decorating — is confirmed gluten-free by its packaging, this recipe is suitable. Always check labels, as products and formulations can change.
You Might Also Like
For more free-from family baking and cooking, take a look at our Gluten Free Chocolate Cake and Gluten Free Fish Fingers recipes — both simple enough for a weeknight and good enough for visitors.
Save This Recipe for Later
Not baking today? Pin this one or bookmark the page so it’s ready the next time you fancy something chocolatey. It’s also a handy one to have up your sleeve for a birthday or a get-together where someone’s avoiding wheat.
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