Gluten-Free Chocolate Cherry Almond Cake
Published Feb 12, 2021
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Chocolate and cherries go together so beautifully, don’t you think? Together they’re a pair that is perfect for any time of year but especially for Valentine’s Day! This Gluten-Free Chocolate Cherry Almond Cake recipe is a dessert you’ll love to share with those you love this V-Day.
This recipe is made with almond flour, making it a good option for people avoiding regular GF flours/grains. And this recipe is dairy-free, but it’s optional to add whipped cream if you’d like (or you can use dairy-free whipped cream). Last but certainly not least, this recipe is refined sugar-free. It’s made with Wholesome Allulose, a non-glycemic sweetener that works like sugar in recipes. I chose allulose in honor of Wholesome’s “Let’s Bake Things Better” campaign, which focuses on fair trade, high-quality ingredients that are better for you than the white sugar so commonly found in baked goods.
See more gluten-free chocolate recipes, gluten-free cherry recipes, and gluten-free Valentine’s Day recipes.
Gluten-Free Chocolate Cherry Almond Cake Recipe
Ingredients
For the cake:
- ⅔ cup grapeseed or other neutral flavored oil, , plus more for preparing the pan
- 6 tablespoons unsweetened cocoa powder
- ½ cup boiling water
- 2 teaspoons pure vanilla extract
- 1½ cups almond flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1⅓ cups Wholesome granulated Allulose
- 3 large eggs
- 2 cups cherries, (if frozen, thawed)
For the topping:
- 2 cups cherries
- ½ cup water
- ½ cup Wholesome granulated Allulose
- Whipped cream or dairy-free whipped cream, , optional
- Mint leaves, , for garnish (optional)
Instructions
For the cake:
- Preheat the oven to 325 degrees. Grease a 9-inch spring form pan and line with parchment paper.
- Combine the cocoa powder and boiling water in a small bowl. Whisk until smooth. Whisk in the vanilla and let cool slightly.
- In another bowl, combine the almond flour, baking soda, and salt. Whisk to combine.
- Beat the oil, allulose, and eggs on high speed for 3 minutes. Reduce speed to medium, add the cocoa mixture and almond flour mixture gradually. Scrape down the sides and bottom of bowl as needed. Pour the batted into the prepared pan. Dot the cherries in the batter. Bake for 40-45 minutes or until the sides are set and toothpick inserted into the center comes out mostly clean.
- Let cool in the pan for 10 minutes before removing. It is nice served warm, at room temperature, or cold.
For the topping:
- Combine cherries, water, and allulose in a small saucepan. Bring to a boil. Continue to boil until most of the liquid has evaporated. Serve on top of the cake and top with mint leaves, for garnish (optional). If desired, you can spread a layer of whipped cream or dairy-free whipped cream on the cake before adding the cherry topping, and pipe whipped cream along the edges of the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wanted to comment again– Huge hit, this one! Looked, tasted, felt good to eat and share lovingly– as cupcakes. I altered the allulose to another non-sugar sweetener on hand but the general gist stayed. I added a 1/3 log of broken up almond paste pieces.. Divine. Will save and re-make this recipe.. want to master the sexy creation it is.