Gluten-Free Cherry Cake

Indulge in the irresistible charm of a Gluten-Free Cherry Cake, a delightful dessert where tender, buttery cake meets juicy bursts of fresh cherries. Perfect for those with gluten sensitivities or anyone seeking a lighter twist on classic baked goods, this recipe is quick and simple to prepare, requiring just 20 minutes of prep time. Made with gluten-free all-purpose flour, tangy buttermilk, and naturally sweet cherries, this cake boasts a moist, fluffy texture and vibrant fruity flavor in every bite. A light dusting of powdered sugar adds the perfect elegant finish. Whether served as a sweet treat for breakfast, a mid-afternoon pick-me-up, or a show-stopping dessert for guests, this gluten-free cherry cake is sure to impress. Bake it today for a wholesome, fruity delight that everyone will rave about!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 115 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 pieces Large eggs
• 120 milliliters Buttermilk
• 250 grams Fresh cherries, pitted and halved
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until well combined.

Step 5

Reduce the mixer speed to low and alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Beat until just combined. Do not overmix.

Step 6

Gently fold in the pitted and halved cherries using a spatula until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Step 10

Once cooled, lightly dust the top of the cake with powdered sugar before serving.

Nutrition Facts

Serving size	971 grams (971.0g)

Amount per serving	% Daily Value*
Calories	2583

Total Fat 110.30g	141%
Saturated Fat 64.90g	325%
Polyunsaturated Fat 0.20g
Cholesterol 637mg	212%
Sodium 2408mg	105%
Total Carbohydrate 393.90g	143%
Dietary Fiber 10.10g	36%
Total Sugars 203.90g
Protein 24.50g	49%

Vitamin D 144IU	722%
Calcium 276mg	21%
Iron 4mg	23%
Potassium 894mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 3.7%

Carbs: 59.1%