What’s dark and rich and cherrylicious all over? This grain free Chocolate Cherry Cake, every slice bursting with the taste of dark chocolate and wild black cherries. Top with cherry vanilla icing for the perfect decadent dessert, or enjoy unadorned for the ultimate gluten and dairy free riff on a traditional Black Forest taste.
A combination of buckwheat and quinoa flours worked well for me when making my Buckwheat & Quinoa Banana Muffins, and I wondered if playing around with the ratios and adding in a third flour might not make for an excellent grain free cake base. It would have to be a dense, heartier cake, not a vanilla sponge or angel food (both of which are also in the works), because buckwheat is a strong flour and even a little bit takes the color and texture miles away from your lighter, airier baked goods. And what’s more decadent and richly flavored than dark chocolate?
This flour combination is also perfect for cherries, which need a sturdy enough cake crumb to contain their juiciness. You’ll see from the photos that the cake texture can be fluffier or denser, and this depends on what kind of cherries you choose to use. Fresh, pitted cherries will result in a fluffier cake, whereas frozen or canned cherries that emanate more liquid create a denser bite. Whichever way you slice it (sorry, pun DEFINITELY intended), this cake is delicious.
I iced this cake with a coconut yogurt frosting, but it’s also wonderful unadorned. And if you don’t need it to be dairy free, bake one with some summer cherries and top with cherry vanilla ice cream for the perfect seasonal treat.
- 1/2 cup buckwheat flour
- 1/4 cup quinoa flour
- 1/4 cup tapioca flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut yogurt
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut milk
- 2 large eggs
- 3 Tbsp coconut oil, melted
- 1 Tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup cherries, pitted
- 1 Tbsp tart cherry juice*
- 1/4 cup dark chocolate chips
- Additional coconut oil or cooking spray (to grease pan)
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all dry ingredients.
- In a separate bowl, whisk eggs until frothy, then add to dry ingredients with yogurt, applesauce, coconut milk, and oil.
- Add in cherries and chocolate chips and stir thoroughly.
- Grease a 9″ round pan with coconut oil or cooking spray and pour in batter.
- Bake at 350 degrees for 30 minutes, or until fork comes out clean.
- Let cool and enjoy!
Are you a fan of the chocolate and cherry combination?
Favorite way to bake with summer cherries?
Best grain free flour combination for cakes?
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