Gluten Free Cherry Torte

This gluten-free cherry torte is a summer favorite, a cherry riff on my Marion Burros-inspired gluten-free plum torte. The New York Times calls the original "practically no-fail," and I have to agree. I wanted this version to capture that same simplicity and flavor, so I used a straightforward blend of gluten-free flours, including oat and almond flour (with substitution suggestions, of course).

The result is a slightly rustic, not-too-sweet cake with a moist, buttery crumb that's studded with ripe cherries. I've eaten slices warm, at room temperature, and cold from the fridge, and each one was perfect in its own way. While I'm especially partial to a freshly baked, still-warm slice with a dollop of whipped cream, I also love how the cherries turn jammy when chilled, creating a soft, fruity layer that's especially lovely on a sunny summer morning. You can also add a little homemade lemon curd or honey lemon curd for a touch of tartness to each portion. In short, you really can't go wrong.

Why I Love This Rustic Cake

This gluten-free cherry torte is the kind of cake that feels special without needing too much effort. It comes together in minutes (and you can turn it into a one-bowl recipe in a pinch) and produces a deeply flavorful cake that's bursting with juicy, fresh cherries in every bite. With a gorgeous texture and just the right amount of sweetness, it's as welcome at a park picnic as it is dressed up for dessert (pro tip: bring it along on your next BBQ invite!). And, it keeps just beautifully. Here are a few more reasons why I love it:

• Tastes like summer. Cherries are one of the quintessential summer fruits! Along with peaches, nectarines, and plums, they taste the absolute best during the warm months. So make the most of them!
• Simple ingredients. All you need is a simple blend of naturally gluten-free flours, with no gums or specialty blends required. Though, if you like, you can swap my homemade gluten free flour blend or your fav 1:1 blend for the combo of oat and almond flours.
• Not overly sweet. Lean into the natural fruit sweetness of the cherries to keep the added sugar a bit lower here. Not to mention, it makes this cake perfect for breakfast or dessert.

What is a Torte?

A torte is a type of cake that hails from Germany, Austria, and Hungary; fittingly, "torte" simply means "cake" in many Central and Eastern European languages. What sets a torte apart is its texture: richer and denser than a typical cake. While my oat flour vanilla cake leans light and fluffy, this cherry torte is decidedly more sumptuous with a less delicate crumb.

Traditional tortes often rely on ground nuts or even breadcrumbs in place of flour and frequently include fruit, whether fresh or layered in as jam. In my gluten-free take, I include almond flour as a nod to those classic nut-based recipes, plus, of course, a generous helping of sweet summer cherries.

Ingredients Needed

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 at room temperature is best.
• Granulated sugar
• Lemon - The zest of 1 lemon adds a little tartness to complement the sweet cherries.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Eggs - Large or medium eggs are best here.
• Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. Substitute sorghum flour or brown rice flour if you can't eat oats.
• 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 for a more textured cake! Swap teff flour if you can't eat almonds.
• Baking powder - Always check to make sure your baking powder is fresh before beginning a recipe for the best results.
• Salt - I use fine sea salt in my recipes, and table salt also works fine.

Torte Tips

• Use ripe, fresh cherries. Look for cherries that are dark, sweet, and juicy. Halve and pit them before adding them to the top of the cake batter.
• Don't skip the almond flour. It adds richness, flavor, and structure, which is especially important for gluten-free bakes. Of course, if you can't eat almond flour, you can try another nut flour or substitute teff flour, which is a nice whole grain gluten-free flour.
• Let the batter rest. A short 10-15 minute rest before baking allows the oat flour to hydrate and improves the crumb.
• Don't overbake. A toothpick inserted in the center of the cake should come out mostly clean; a few moist crumbs are OK. You don't want to overbake this cake because part of its charm is in its rich crumb.
• Cool before slicing. Let the cake cool to warm room temperature or room temperature. This will help the crumb to fully set and make it easier to slice.
• Make it in one bowl. To streamline this recipe even more, after you have combined the butter, sugar, zest, vanilla, and eggs, use a sifter to sift in the oat and almond flours, baking powder, and salt.
• To serve: Unsweetened or sweetened whipped cream, a drizzle of homemade salted caramel sauce, or a scoop of vanilla ice cream!

Proper Storage

• 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.