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–+ servings

Gluten-Free Cherry Cake

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
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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
Did you make this recipe?Let me know in the comments how it went!