gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free✓
This Gluten-Free Black Forest Cake combines rich chocolate cake, layers with cherry syrup, and slightly sweetened whipped cream frosting.

Gluten-Free Black Forest Cake Recipe
This cake is rich, chocolaty, bursting with cherry flavor, light, and very simple to make!
This is one of those cakes that is very easy to make and doesn’t require any special skills or equipment
You will love this cake if you love:
- Chocolate & Cherries (because it is one of the best combinations that exist)
- Rich Cakes
- Easy Cakes

what ingredients you will need?
- gluten-free flour
- cacao powder
- baking powder
- baking soda
- sugar
- vegetable oil
- warm water
- lactose-free yogurt
- eggs
- vanilla extract
- cherries
- whipped cream
How to make this Gluten-Free Black Forest Cake
This is one of the easiest cakes to make as it doesn’t require form you to have any special equipment or baking skills
There are only 4 steps that you will need to do:
STEP 1 – MAKE THE CAKES
Preheat the oven to 355 ºF (180 ºC) and line two 6 inch round cake pans with greaseproof/baking paper.
In a large bowl, sift together the gluten-free flour, baking powder, baking soda, and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, yogurt, water, and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
Evenly distribute the cake batter between the three-lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.
STEP 2 – MAKE CHERRY SYRUP
Combine sugar, with water, lemon juice, and salt in a 3-quart pot over medium heat. Add cherries. Heat on medium for 6-7 minutes or until lightly boiling. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
In a small bowl stir together cornstarch with 1/4 cup water. Add the mixture to the syrup and stir. Heat to desired consistency. The syrup will thicken slightly when cooled. Cooking time may vary slightly depending on the ripeness of cherries.
STEP 3- ASSEMBLE THE CAKE
Place the heavy whipping cream and confectioners’ sugar in a bowl. Beat on high with a handheld electric mixer until stiff peaks form.
Place one layer of cake on a serving plate, top with 1/3 of the whipped cream, and the same amount of the cherry syrup. Repeat with the remaining layers, top with the fresh cherries. Drizzle with the remainder of the syrup and top with chocolate shavings if desired.
storing tip:
This cake will keep well in the refrigerator for up to 3 days and is also great for freezing.

how to make this cake dairy-free?
You can easily make this cake dairy-free by substituting lactose-free yogurt and whipping cream for plant-based alternatives
*fodmap tips:
* Cherries are low FODMAP only in 20 grams per serving. This recipe requires 450g of cherries and serves 8, which is about 56g of cherries per serving. That makes this cake not FODMAP friendly and is advised to be avoided in the elimination phase.
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.

Gluten-Free Black Forest Cake
Ingredients
For the Cakes
- 210 g (1 ½ cups) gluten-free flour
- 60 g cacao powder
- 200 g (1 cup) sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 ml oil
- 200 ml warm water
- 200 ml lactose-free yogurt (at room temperature) (you can also use plant-based)
- 2 eggs (at room temperature)
- 1 tsp pure vanilla extract
For the Cherries in Syrup
- 450 g (1Lb) cherries (fresh or frozen)
- 100 g (1/2 cup) sugar
- 120 ml (½ cup) water
- 2 tsp fresh lemon juice
- 1 tsp cornstarch ( dissolved in 3 Tsp water)
For the Whipped Cream
- 450 ml (2 cups) lactose-free whipped cream (you can also use plant-based)
- 40 g (⅓ cup) powder sugar
- 1 tsp Vanilla Extract
For Decoration:
- 100 g fresh cherries (optional) or if you dont have fresh cherries reserve some fo the cherries in suyrup to decorate
- Shredded chocolate for garnish (optioanl)
Instructions
To Make the Cakes
- Preheat the oven to 355 ºF (180 ºC) and line two 6 inch round cake pans with greaseproof/baking paper.
- In a large bowl, sift together the gluten-free flour, baking powder, baking soda, and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, yogurt, water, and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
- Evenly distribute the cake batter between the three-lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.
To Make the Cherries in Syrup
- Combine sugar, with water, lemon juice, and salt in a 3-quart pot over medium heat. Add cherries. Heat on medium for 6-7 minutes or until lightly boiling. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
- In a small bowl stir together cornstarch with 1/4 cup water. Add the mixture to the syrup and stir. Heat to desired consistency. The syrup will thicken slightly when cooled. Cooking time may vary slightly depending on the ripeness of cherries.
To Assamble
- Place the heavy whipping cream and confectioners' sugar in a bowl. Beat on high with a handheld electric mixer until stiff peaks form.
- Place one layer of cake on a serving plate, top with 1/3 of the whipped cream, and the same amount of the cherry syrup. Repeat with the remaining layers, top with the fresh cherries. Drizzle with the remainder of the syrup and top with chocolate shavings if desired.
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