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!
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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! If you love to bake, I have a lot of easy gluten free cake recipes to make!
Why I love this gluten free cherry cake:
- You only need 7 simple ingredients to make this cake.
- You can make this cake in a little over 30 minutes.
- Switch it up and use other types of fruits.
- If you hate pitting cherries, you can use canned or frozen cherries!
- 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. 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., blog comment
Allergen Information:
This easy cherry cake is gluten-free, dairy-free, nut-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. This recipe 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.
Step-By-Step Photos and Directions:
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
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If you are using fresh cherries, I LOVE my inexpensive cherry pit remover. It can be a bit messy, so use it over the sink.
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 barely mixed. This will make your cake fluffy.
Do not use a standing mixer or electric handheld mixer. A mixer will overmix your cake batter, leaving it dense.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Spray an 8×8 pan or a loaf pan with gluten free baking spray. (Please note that PAM Baking Spray is NOT gluten free!) Pour the cake batter into the pan. Use a rubber spatula to spread it out evenly.
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!
Try these fun flavor variations!
- 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!
Frequently Asked Questions:
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.
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.
This cake will keep fresh for up to 4 days in an air-tight container in the refrigerator.
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:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Cherry Cake
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- 1 ¼ cups cane sugar (divided)
- 2 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
- ⅛ teaspoon almond extract
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Instructions
- Preheat the oven to 375º F.
- In a large bowl, add 2 cups gluten free flour blend, 1 cup of the sugar, and 2 teaspoons baking powder (aluminum-free). Mix well.
- In a medium bowl, add the 1 large egg, 2 tablespoons light oil, ⅛ teaspoon almond extract, 1 ½ cups non-dairy or regular milk, and fresh 1 ½ cups 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 sugar 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!
Notes
- 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.
- If your blend doesn’t contain xanthan gum or guar gum, add 1 teaspoon. This holds the cake together.
- I used avocado oil, but you can use any light oil.
- Store this cake in the refrigerator, especially if it is hot outside or house.
- Freeze this cake in a freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
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!
Hi Ari, Thank you for the feedback. I added that in to make the directions more clear. Thank you again, and I am glad you enjoyed the cake.
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!!
I am so glad you loved the cake. I am also glad you kept the almond extract in there. Thank you so much!
Cake did not cook in the center.
Hi, That sounds really unusual for this recipe. What gluten free flour blend did you use? I see you are in Canada, so I wonder if you used a starch-heavy flour blend?
Used GF Jules gluten free all purpose flour.
I haven’t tested that brand, but in looking at the ingredients, it is 85% starch. I have not tested anything that high in starch in my recipes.
I made the Cherry Cake only substituted fresh strawberries for the cherries. It turned out great.
I am so glad you loved this cake recipe. I love you used strawberries. I will try that next :-).
SCHAUT SEHR GUT AUS….
wünsche noch einen schönen TAG
bis bald die BIRGIT aus TIROL
Danke Ein!!
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?
Cranberries sound delicious! You might want to use vanilla extract in place of the almond extract to pair the flavor with cranberries better.
Looks wonderful, can I use Almond Flour?
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.