Oral Allergy Syndrome Friendly Gluten Free Black Forest Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 cups gluten free flour blend
- 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
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup neutral oil (such as canola 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
Ingredient noteCanned cherries are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
- 3 tbsp granulated sugar
- 3 tbsp kirsch (cherry brandy)
For the whipped cream
- 3 cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For assembly
- 1 cup fresh or jarred dark sweet cherries, pittedIngredient note
Canned cherries are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
- 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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