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!
This is a great cake recipe you need to 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:
- 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!
- 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 on hand, you can use vanilla extract.
- Oil - Use a light oil like canola or avocado oil.
Recipe Step By Step Directions:
Step 1: In a large bowl, add the gluten free flour, ¾ 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.
Step 3: Pour the wet ingredients into the dry ingredients. Use a large spoon to gently mix the wet and dry ingredients together into cake batter. For best results, mix the cake until the batter is just barely mix. This will make your cake turn out fluffy.
HINT: Do not use a standing mixer or electric hand held mixer. They will overmix your cake batter, leaving your cake dense.
Step 4: Spray an 8x8 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 pan that you use. To test to see 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 other fruit like strawberries, raspberries, and blueberries!
- Sprinkle sliced almonds over the top of the cake.
- Dust the top with powdered sugar.
Tips and Recipe FAQ:
Yes, you can easily use frozen cherries. To use frozen cherries in this cake recipe, thaw the cherries. Drain off the extra fluid so that they don't make your cake soggy.
You can easily use canned cherries, in fact, 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.
Easy Gluten Free Cherry Cake
- 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
- ⅛ 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, 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 8x8 pan, loaf pan, or cake pan.
- Sprinkle the remaining ¼ 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!
- 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.
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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