Gluten-Free and Dairy-Free Chocolate and Cherry Cake: a super delicious cake, simple and quick to prepare! Perfect for special occasions.
The chocolate and cherry cake is a perfect cake for special occasions or just to make an afternoon with friends unforgettable.
I have revisited a classic pastry: the Black Forest cake, creating a soft and moist cocoa base, completely gluten-free and using dairy-free ingredients, making it suitable for those with specific dietary needs.
The secret of this cake lies in the creamy filling of mascarpone and cream and the sweet contrast of candied cherries, which soak the base and hide inside.
I recommend preparing it in advance. It will be even better the next day.
But let’s see right away how to prepare the gluten-free and dairy-free chocolate and cherry cake.
If you haven’t done so yet, subscribe to my YouTube channel to have fun in the kitchen so you don’t miss my VIDEO RECIPES.
You might also like these recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 160 g sugar
- 100 g sunflower seed oil
- 1/2 cup milk (dairy-free)
- 200 g flour (gluten-free)
- 1 packet gluten-free baking powder
- 20 g gluten-free cocoa powder
- 1 cup whipping cream (dairy-free)
- 250 g mascarpone (dairy-free)
- to taste cherries with syrup
- to taste water (to dilute the juice)
- 8 candied cherries (for the inside)
- 8 candied cherries (for decorating)
- to taste chocolate chips
Tools
- 1 Mixer
- 1 Smart Mold
- 1 Bowl
- 1 Spatula
- 1 Piping Bag
How to Prepare the Chocolate and Cherry Cake
IMPORTANT NOTE: if this cake is prepared for celiac individuals, it is crucial to pay utmost attention to avoiding cross-contamination. Use only clean utensils and work surfaces not in contact with gluten-containing flours.
In a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and frothy mixture.
Gradually add sunflower seed oil and dairy-free milk, continuing to mix at low speed.
Add the flour, cocoa, and baking powder. Mix together.
Pour the batter into the mold, previously greased and floured (with dairy-free butter and gluten-free flour). Bake in a preheated, static oven at 356°F. Let it cook for about 30-35 minutes. Please check the baking times based on your oven by doing the toothpick test.
Remove the base from the oven and let it cool with the cavity facing upwards.
In a bowl, whip the cream with the mascarpone. Add the cocoa and mix well.
Dilute the candied cherry syrup with some water. Soak the cavity of the cake. Spread two or three tablespoons of filling on top. Chop 7/8 candied cherries and distribute them over the cream.
Use a piping bag to cover the entire cake with the remaining cream.
Let the cake rest in the refrigerator for at least 3-4 hours, or preferably overnight, to let it soak in the flavors.
Shortly before serving, decorate the surface of the cake with the candied cherries and chocolate chips.
Storage
Once filled, the cake should be stored in an airtight container or under a glass dome in the refrigerator for up to 3-4 days.
FAQ (Questions and Answers)
If I don’t have celiac issues, can I use wheat flour for the base?
Absolutely yes! If you don’t need to serve the cake to celiac individuals, you can replace the 200 grams of gluten-free flour with 200 g of all-purpose flour.
