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4.58 from 7 votes

Sweet and moist, this quick and easy gluten free cherry cake recipe will become a family favorite. You can use fresh, frozen, or canned cherries in this cake recipe, which allows you to make it all year long!

A slice of gluten free cherry cake on a plate next to the cake.

This is a great cake recipe you must try if you love cake but want a simple recipe that you can quickly make. I used cherries, but this cake base is perfect with any fruit!

My homemade cake got all thumbs up from my non-gluten-free neighbors, and nobody could tell this fluffy cake was gluten free!

Why This Cake Is Great:

  1. You only need 7 simple ingredients to make this cake.
  2. You can make this cake in a little over 30 minutes.
  3. Switch it up and use other types of fruits.
  4. If you hate pitting cherries, you can use canned or frozen cherries!
  5. This cake is also dairy-free!

I used the Oregon brand canned for mine but will make it again with fresh when our local cherries are ripe. Thank you Sandi for this simple but delicious cake recipe. It worked perfectly using KA’s Measure for Measure 1:1 flour. It did take longer than 35 minutes to bake, I just tested it a couple of times until my cake tester was clean. I think if I had used a metal pan the timing would have been as written.”

Fran H.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the cherry cake ingredients.
  • Gluten Free Flour Blend – I used King Arthur Measure For Measure to make this cake. I am sure other blends will work, but I haven’t tested other brands.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – I highly recommend using aluminum-free baking powder. Especially in this recipe because it uses a lot more baking powder than typical cake recipes.
  • Cherries – As I mentioned, use fresh, canned, or frozen cherries.
  • Eggs – I used large eggs.
  • Almond Extract – If you don’t have this, you can use vanilla extract.
  • Oil – Use a light oil like canola or avocado oil.

Recipe Step By Step Directions:

Photos of steps 1 and 2 making cherry cake.

Step 1: In a large bowl, add the gluten free flour, 3/4 of the sugar, and aluminum-free baking powder. Use a whisk to blend the dry ingredients together.

HINT: Measuring your gluten free flour accurately is really important. I use one of these two methods:

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 2: In a medium mixing bowl, add the wet ingredients and whisk to mix. Add in the cherries and mix gently.

Photos of steps 3 and 4 making cherry cake.

Step 3: Pour the wet ingredients into the dry ingredients. Use a large spoon to gently mix the wet and dry ingredients into the cake batter. For best results, mix the cake until the batter is just barely mixed. This will make your cake turn out fluffy.

HINT: Do not use a standing mixer or electric handheld mixer. They will overmix your cake batter, leaving your cake dense.

Step 4: Spray an 8×8 pan or a loaf pan with a non-stick oil like coconut oil or avocado oil. Pour the cake batter into the pan. Use a rubber spatula to spread the cake batter out so it is evenly distributed.

Step 5: Sprinkle the remaining sugar evenly over the cake batter.

Step 6: Bake the cake at 350º F for 25-30 minutes, depending on the size of the pan that you use. To test if it is done baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.

Step 7: Use a potholder to remove the cake from the oven. Place it on a wire rack to cool. When the cake is fully cooled, slice it and enjoy!

A baked gluten free cherry cake in an 8x8 pan.


  • Try other fruits like strawberries, raspberries, and blueberries!
  • Sprinkle sliced almonds over the top of the cake.
  • Dust the top with powdered sugar.

You may also love this Gluten Free Cherry Clafoutis!

Two slices of cherry cake on plates.

Tips and Recipe FAQ:

Can you use frozen cherries in this cake?

Yes, you can easily use frozen cherries. To use frozen cherries in this cake recipe, thaw the cherries. Drain off the extra fluid so they don’t make your cake soggy.

Can you use canned cherries in this cake recipe?

You can easily use canned cherries. That is what I used. I recommend using cherries packed in water. Oregon brand has water-packed fruit. Drain the extra liquid before using the canned cherries.

How long will this cherry cake keep fresh?

This cake will keep fresh for up to 4 days in an air-tight container in the refrigerator.

Can you freeze this cake?

Yes, this cake freezes really well. Place the cake into a freezer bag, then freeze it. I like to slice the cake and freeze the slices.

More Gluten Free Cake Recipes:

a slice of gluten free cherry cake on a plate next to the cake.

Easy Gluten Free Cherry Cake

Sandi Gaertner
A fluffy light gluten free cherry cake that you can make with fresh, frozen, or canned cherries.
Love this recipe?Give it a star rating!
4.58 from 7 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Gluten Free Cake Recipes, Gluten Free Frozen Dessert Recipes
Cuisine American
Servings 12 sclices
Calories 118 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • 2 cups gluten free flour blend * see note
  • 1 ¼ cups sugar (divided)
  • 4 teaspoons baking powder aluminum free only!
  • 1 ½ cups non-dairy or regular milk
  • 1 large egg
  • 2 tablespoons light oil * see note
  • 1 ½ cups cherries * see note
  • teaspoon almond extract


  • Preheat the oven to 375º F.
  • In a large bowl, add the flour, 1 cup of the sugar, and baking powder. Mix well.
  • In a medium bowl, add the egg, cooking oil, almond extract, milk, and fresh cherries (pits removed). If you are using frozen, be sure to thaw frozen cherries. If you are using canned cherries, drain any excess liquid. Drain canned cherries well.
  • Mix the wet ingredients and then pour them into the dry ingredients.
  • Combine the ingredients until they are just barely mixed. This will keep the cake light and fluffy.
  • Pour the cake batter into a prepared 8×8 pan, loaf pan, or cake pan.
  • Sprinkle the remaining 1/4 cup of suger over the batter.
  • Bake for 35-45 minutes, depending on the size of pan you use. Test to see if it is finished baking by sticking a toothpick in the middle. If you see crumbs or batter, it needs to cook longer.
  • Remove the cake when it is finished baking to a wire rack to cool. Enjoy!


  1. I tested this cake recipe with King Arthur Measure for Measure. That doesn’t mean other blends won’t work; I just haven’t tested them. 
  2. If your blend doesn’t contain xanthan gum or guar gum, add 1 teaspoon. This holds the cake together.
  3. I used avocado oil, but you can use any light oil.
  4. Store this cake in the refrigerator, especially if it is hot outside or house.
  5. Freeze this cake in a freezer bag.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1sliceCalories: 118kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 21mgPotassium: 220mgFiber: 3gSugar: 4gVitamin A: 147IUVitamin C: 3mgCalcium: 117mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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  1. 4 stars
    My first time seeing this cherry cake recipe…I was excited to make it for a gathering …when I got to the instructions of the recipe….after you mix the dry ingredients it tells you in #3. to mix the wet ingredients and it states, “ add the egg, oil, almond extract, and cherries….nowhere did it say to add the milk at this point! So I went on to the next step and it was not looking right! I managed to fix the problem by adding the milk at the very end.
    At the end of the day, the cake turned out well! BUT……the instructions for the wet ingredients should be corrected and stating to add the milk also with the other wet ingredients!
    Also, on the top of the recipe it shows it to be gluten free, soy free, NUT free….but clearly adding almond extract is not nut free!

  2. 5 stars
    I made the cake today in an 8″x8″ pan using strawberries and whole lactose free milk, and sprinkled the top with sliced almonds and sugar. It is really delicious! It has a light, fluffy, moist texture, and as you said, you cannot tell it is gluten free. I thought about switching out the almond extract since I was using strawberries, but stuck with the almond extract, and I’m glad I did, especially with the sliced almonds on top. I’ll be making this often, and am looking to give rhubarb a try next, and blueberries, and maybe raspberries, oh might as well try blackberries, too!! Thank you for a great recipe!!

  3. 5 stars
    I made the Cherry Cake only substituted fresh strawberries for the cherries. It turned out great.

  4. 5 stars

    wünsche noch einen schönen TAG
    bis bald die BIRGIT aus TIROL

  5. This sounds good and easy to stir up. I have a bag of cranberries in the freezer. Would they work in place of cherries for this cake?

    1. Hi Joan, Almond flour will not work as a stand alone in this recipe. It absorbs liquids differently and you need to blend several flours with almond flour plus a binder like xanthan gum.

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