Low Sugar Gluten Free Black Forest Cake

Total time3 hr 35 min

Prep time1 hr

Cook time35 min

Layers of deep chocolate cake, brushed with a cherry-kissed syrup and stacked with billowy vanilla whipped cream, make this Black Forest cake every bit as dramatic as the classic. Strong brewed coffee deepens the cocoa flavor while buttermilk keeps the crumb soft and tender, and a splash of kirsch in the syrup gives the cherries their signature boozy brightness. Between the layers, juicy cherries and clouds of freshly whipped cream build up into something genuinely showstopping, finished with a scatter of dark chocolate shavings and a crown of glossy cherries on top. A few hours in the fridge lets everything set into clean, sliceable layers that hold their shape on the plate. It's a stunning centerpiece dessert that fits neatly into a diet free of added sugar, without losing any of the drama of the original.

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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¾ cup dutch-process cocoa powder, sifted
2 tsp baking powder
1 tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
1 ¾ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs, room temperature
1 cup buttermilk, room temperature
½ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 cup hot strong brewed coffee

For the cherry syrup

1 can (14.5 oz) pitted tart cherries in juice
3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp kirsch (cherry brandy)

For the whipped cream

3 cups heavy cream, cold
3 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract

For assembly

1 cup fresh or jarred dark sweet cherries, pitted
2 oz dark chocolate, shaved or grated

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, salt, and granulated sugar until evenly combined.

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