This gluten-free cherry chocolate cake is delicious and easy and my family loves it. I have several gluten-eating friends who love this cake and have made it for their gluten-free friends.
I have used Bette Hagman’s and Carol Fenster’s flour mixes in this, and they both turn out well.
Yield:
Cherry Chocolate Cake
Ingredients
- 1 3/4 cups gluten-free flour mix (Bette's works well)
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 21 ounces gluten-free cherry pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup boiling water (hold back 2 Tablespoons)
Instructions
- Combine the dry ingredients in a large mixing bowl.
- Mix in the eggs, pie filling, and extracts.
- Add the boiling water, mixing gently.
- Pour into a greased 9 x 13 inch pan or two 9 inch round pans.
- Bake at 350° for 30 - 35 minutes. Cool in pans for 10 minutes before removing.
- Top with powdered sugar or chocolate frosting.
This recipe is linked to Friday Foodie Fix. Stop by to see more chocolate recipes.
I do love chocolate! Thank you for sharing this on Friday Foodie Fix.
WOW! That was so good, my twins sucked it down like they had never had anything sweet before in their lives! Thank you so much! I make most everything that you post. Thanks again!!!
lawnmommie ~ Thanks for taking the time to comment. I'm thrilled to know that your boys enjoyed it so much.
Hi Linda!
I am new to GF baking so I was just wondering if I could use GF All-Purpose BAKING flour in the Cherry Chocolate Cake recipe or does it have to be the GF all-purpose flour mix? Any assistance you can give me is greatly appreciated.
Since gf mixes vary, I can’t say for sure how it would turn out, but it would probably be fine.