Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts

    Gluten Free Cherry Torte

    Modified: Mar 27, 2024 · Published: Jun 17, 2022 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    This rustic gluten free cherry torte tucks a layer of fresh cherries into a batter made with three simple gluten free flours. It's tender and buttery, perfect for summer mornings with a hot cup of coffee.

    Gluten Free Cherry Torte Recipe

    This gluten free cherry torte is a new favorite -- a riff on Marion Burros' plum torte recipe but made with cherries. The New York Times calls it "practically no-fail" and this is an accurate statement! I wanted this cake to taste similar to the original version, so I did a combination of flours including tapioca, a starchy flour. (Adding enough of a starchy flour will help a gluten-free cake have that nice fluffiness I love in cakes.) I balanced it with a little almond flour and teff flour, a lovely whole grain naturally gluten-free flour high in protein and calcium.

    The result is a slightly rustic, not-too-sweet cake plump with ripe cherries and a hearty crumb. I served slices of cake when my neighbor dropped by for coffee. I've also eaten this warm, at room temperature, and straight from the fridge. While I'm partial to a warm, freshly baked slice of cake, each was perfect in its own way. When cold, the cherries form a jam-like layer at the bottom of the cake, which is really nice on a sunny summer morning.

    What is a Torte?

    A torte is a type of cake that originated in Germany, Austria, and Hungary (apparently the word torte means "cake" in Central/Eastern Europe!). What characterizes a torte (cake) is its texture - tortes tend to be a bit richer and denser than other cakes. They can be made with ground nuts or bread crumbs (!) rather than flour and often feature fruit, either fresh, as in this cherry torte, or with a jam layer. In my version of gluten free cherry torte I include almond flour in a nod to traditional torte recipes.

    What You'll Need

    Here's a quick glance at the ingredients needed to make this torte. The full ingredient amounts and detailed instructions are in the recipe card at the bottom of this post.

    • Cherries - I used fresh cherries in this cake, making the best use of the cherry season.
    • Butter - Unsalted butter works best so it doesn't compete with the sweetness of the cake.
    • Granulated sugar
    • Lemon - If possible use an organic lemon because you'll use its zest.
    • Lemon juice - Freshly squeezed lemon juice is best!
    • Vanilla - Pure vanilla extract always gives the best flavor.
    • Eggs - Most baking recipes are developed using large eggs, so make sure to use large eggs in this cake.
    • Teff flour - Teff flour is a wonderful whole grain naturally gluten free flour. You can use light or dark teff flour. They both taste the same, but the color will be lighter or darker depending on which one you use.
    • Tapioca flour - A lovely, starchy gluten free flour, tapioca flour brings lightness to this cake.
    • Almond flour - You can use ground almonds or fine ground almond flour in this torte. I developed this recipe with almond flour but ground almonds will also work!
    • Baking powder
    • Salt - I always use fine sea salt in my recipes!

    Recipe Tips and Tricks

    I think you'll love this simple cherry torte. Here are a few substitution ideas if needed, plus some tips:

    • Teff flour alternative - Try sorghum flour or oat flour for the teff flour.
    • Tapioca alternative - Substitute arrowroot for the tapioca,
    • Almond flour - Try ground almonds or another nut flour for the almond flour.
    • Make it dairy-free - Swap coconut oil for the butter or your favorite non-dairy butter.

    Can I use Frozen Cherrries?

    While I love the juicy texture of fresh cherries in this torte, you can use frozen cherries to good effect if you don't have fresh cherries. You can either defrost the cherries first and drain them in a colander to remove any excess water or pop the frozen cherries into the cake instead of the fresh cherries called for.

    How to Serve Gluten Free Cherry Torte

    This cherry torte is wonderful served with a dollop of lightly sweetened or unsweetened homemade whipped cream, or try a scoop of vanilla ice cream. If you're feeling extra decadent drizzle a little salted caramel sauce over each slice. Cherry torte is traditionally served with coffee, so go ahead and treat yourself to a strong cup or an espresso!

    Storage Options

    You have several options for how to store this cherry cake, and I've outlined them below:

    • Counter - Cover the cake tightly with foil or place it in an airtight container and store it on the counter for up to 2 days.
    • Fridge - The cake will keep, well wrapped or stored in an airtight container, in the fridge, for up to 5 days.
    • Freezer - Wrap the cake in a layer of plastic wrap and a layer of foil and store it in the freezer for up to 3 months. Thaw the cake in the fridge before eating it.

    More Gluten Free Fruit Recipes

    • Fresh Strawberry Cake
    • Skillet Peach Cobbler
    • Nectarine Crisp
    Prevent your screen from going dark

    Gluten-Free Cherry Torte

    Nicole Spiridakis
    This rustic gluten free cherry torte tucks a layer of fresh cherries into a batter made with three simple gluten free flours. It's tender and buttery, perfect for summer mornings with a hot cup of coffee.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 300 kcal

    Ingredients
      

    • 2 cups sweet cherries, pitted, about 300 grams
    • ½ cup unsalted butter, at room temperature
    • ¾ cup granulated sugar
    • 1 organic lemon, zested
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • ½ cup teff flour, 60 grams
    • ⅓ cup tapioca flour, 50 grams
    • ¼ cup almond flour, 30 grams
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon fine sea salt

    Instructions
     

    • Grease an 8-inch cake pan with butter or coconut oil and line it with a circle of parchment paper.
    • Cut ½ cup of the cherries in half and set aside; quarter the rest and set aside separately.
    • To make the cake: in a large bowl using an electric mixer on medium speed, cream together the butter and sugar for about three minutes, scraping down the bowl as necessary.
    • Add the lemon zest and juice and vanilla extract. Whisk well to combine. Add the eggs one at a time, whisking well to combine.
    • In a medium bowl, whisk together the flours, baking powder, and salt. Sift this mixture into the butter mixture and stir to combine. Fold the quartered cherries into the batter.
    • Pour the batter into the prepared pan and smooth the top. Scatter the halved cherries across the top, facing down. Preheat oven to 350 F and let cake batter rest until the oven is heated.
    • Place the cake in the oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean, the top springs back when gently pressed, and the edges are just starting to pull away from the pan. Remove from oven and let cool on a rack for 20 minutes in the pan, then run a knife around the edges and turn out onto the rack to cool completely.
    • Let the cake completely cool before serving to set the crumb. Cake will keep, well wrapped in the fridge, for 5 days.

    Nutrition

    Calories: 300kcal
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Dessert Recipes

    • A loaf of gluten free coconut loaf cake with a slice cut from it.
      Gluten Free Coconut Loaf Cake
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp
    • A serving of gluten free rhubarb crumble on a plate.
      Gluten Free Rhubarb Crumble
    • A serving of strawberry rhubarb crumble and a cup of coffee.
      Gluten Free Strawberry Rhubarb Crumble
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.