Gluten-Free Cherry Cake
Indulge in the heavenly sweetness of this Gluten-Free Cherry Cake, a delightful dessert that's perfect for anyone seeking a mouth-watering treat without compromising dietary needs. This recipe combines tender, buttery cake made with gluten-free all-purpose flour and a hint of vanilla, bursting with the juicy goodness of fresh cherries in every bite. Carefully folded into the batter, the cherries lend a natural sweetness and vibrant pop of flavor, while the gentle dusting of powdered sugar adds a touch of elegance to the presentation. Ready in about an hour, this easy-to-follow recipe is ideal for special occasions or a simple afternoon indulgence. Serve it up as a gluten-free masterpiece that's sure to impress friends and family alike! Perfect for searches like "easy cherry cake recipe" and "gluten-free dessert ideas," this cake is bound to become your new favorite!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
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.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until well combined.
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.
Gently fold in the pitted and halved cherries using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Once cooled, lightly dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 203.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 894 mg | 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.
