Chocolate cherry cake

Tasteful Chocolate cherry cake Recipe

A chocolate cherry cake suitable for gluten intolerance – almond meal and buckwheat flour is used to make a cake the whole family can enjoy.
Chocolate cherry cake
Prep Time : 0:55 | Cook Time : 0:40 | Total Time : 1:35 | Serving : 8 person.


  • 50g dark chocolate (85% cocoa), chopped

  • 2 tablespoons coconut oil

  • 210g coconut syrup or maple syrup

  • 125ml (1/2 cup) Morello sour cherry juice

  • 80ml (1/3 cup) brandy

  • 100g almond meal

  • 35g (1/3 cup) raw cacao powder, plus 2 tbs extra

  • 40g (1/4 cup) buckwheat flour

  • 1/2 teaspoon gluten-free baking powder

  • 3 eggs, separated

  • 110g (1/2 cup) Morello sour cherries, drained

  • 50g coconut sugar

  • Morello sour cherries, extra, to serve

  • Edible glitter, to serve (optional)


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease and line base and side of a 20cm (base measurement) springform cake pan.

  • Step 2

    Place chocolate, oil, 115g of the syrup, 60ml juice and 2 tbs brandy in a saucepan over medium heat. Cook, stirring, for 3 minutes or until smooth. Transfer to a bowl. Set aside.

  • Step 3

    Stir almond meal, cacao, flour, baking powder, yolks and cherries into chocolate mixture. Use electric beaters to beat egg whites in a bowl until stiff peaks form. Slowly add sugar, beating until thick and combined.

  • Step 4

    Fold half the egg white mixture into the chocolate mixture. Fold in remaining egg white mixture until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool.

  • Step 5

    Whisk remaining syrup, juice, brandy and extra cacao in a saucepan over medium-low heat for 1 minute or until smooth. Bring to boil. Simmer for 3-4 minutes. Cool. Place in fridge for 1 hour to thicken. Top cake with extra cherries, sauce and glitter, if using.

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