Gluten Free Cherry Cake Recipe

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4.13 from 8 votes

Prep Time20 mins

Cook Time1 hr 20 mins

Total Time1 hr 40 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 574kcal

Author: Gluten Free & More

Ingredients

2 ¼ cups gluten-free flour - use divided*
½ teaspoon kosher or fine sea salt
1½ teaspoons baking powder
1½ cups granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese - at room temperature
1½ teaspoons vanilla
4 large eggs - at room temperature
¾ cup maraschino cherries - drained (juice reserved), chopped and dried
1½ cups confectioner’s sugar
2 tablespoons reserved maraschino cherry juice
1 -2 tablespoons milk

US Customary - Metric

Instructions

Preheat oven to 325 degrees. Spray a 10 inch bundt pan well with gluten-free non-stick cooking spray.
In a mixing bowl whisk together 2 cups flour, the salt, and the baking powder until well combined.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the sugar, butter, cream cheese and vanilla together on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Turn the mixer to low and gradually add the flour mixture, mix just until combined. Combine the cherries with the remaining ¼ cup flour and toss to coat. Add the cherries and flour to the batter and fold in with a spatula. Slowly put the batter in the prepared pan and smooth the top.
Bake for 1 hour 20 – 30 minutes or until the cake is lightly browned, springy to the touch and a tooth pick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
Combine the confectioner’s sugar with the maraschino cherry juice. Add the milk, a little at a time until it reaches a thick but pour-able consistency. Spoon the glaze over the cooled cake.

Notes

*To make your own gluten-free flour blend, combine 1¼ cup superfine white rice flour, ½ cup potato starch (not potato flour), ¼ cup tapioca starch, ¼ cup sweet rice flour and 1 teaspoon xanthan gum.

Nutrition