Black Forest Cake Gluten Free

David is our Cook in our family – I cook because I have to, he cooks because he wants to. And he experiments, adding a little bit of this and a little bit of that until he gets the recipe right. I cook the recipes I know, stick to them and don’t experiment with any new ingredients!

Now that we eat mostly “Gluten Free” and try to stay Sugar Free as much as possible he has lots of ingredients, and lots of ideas and puts them together. Sometimes they don’t work out {He is still experimenting with his Gluten Free Sugar Free Bases for his Pumpkin Pies}, sometimes they do work out and taste amazing.

With his Birthday last weekend I wanted to cook something special for him. So we did his Favorite Roast Lamb with Baked Veggies. And I had asked him all week long what kind of Birthday Cake would he like, but he kept on saying he didn’t want another Birthday, and he didn’t want a cake so I didn’t think we were going to have one…until that very afternoon and we are driving back to our Motorhome – he stopped and picked up the ingredients to make his Black Forest Cake Gluten Free and almost Sugar Free!

I wasn’t sure if you all wanted the recipe so I asked on Instagram and our Facebook page and there was interest so I thought I would share it here….




2 cups gluten free plain flour

1/3 cup raw cocoa powder

2 tsp cream of tartar

1 tsp sodium bicarbonate

½ tsp salt

½ cup of honey

2 large eggs

1/2 cup melted butter

1 cup milk

1 jar Morello cherries

1 tbsp corn flour

600ml cream

1 tbsp honey

¼ tsp vanilla essence


Sift and combine flour, cocoa powder, cream of tartar, sodium bicarbonate and salt. Add honey, eggs, melted butter and milk. Mix until combined. Beat for 2 minutes. Pour into a greased ring pan. Bake in a oven set at around 180 degrees for 30 – 45 minutes until a knife comes out clean. Remove cake from pan and cool on a rack. Slice cake in half horizontally.

While cake is cooking in a small saucepan combine the juice from the cherries with the corn flour and then the cherries. (Reserving half a cup of cherries to garnish the top of the cake.) Stir over a low heat until thickened.   Allow to cool.

When ready to assemble the cake whip the cream with the extra honey and vanilla until thick. Spread cream over the bottom layer of cake. Top with the cooled cherry mixture. Then place the top layer of cake on top of the cherry mixture and cover this layer with cream leaving the cherry layer exposed. Garnish with the reserved cherries.

Enjoy your Black Forest Cake Gluten Free, let us know how it goes!  🙂

Do You Like Cooking Gluten Free And Sugar Free?

Do you cook with experimenting?



New Life on the Road

Here is David’s previous Birthdays ::

Happy Birthday David

Bringing Him Home

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