Gluten-free Vegan Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)
Recipe type: Dessert
Cuisine: Valentine's Day
Prep time: 
Cook time: 
Total time: 
Serves: One 13x9 cake
A decadent chocolate cake studded with cherries, covered in a vegan chocolate buttercream, and then slathered with more cherry pie topping makes for a gorgeous and dripping Valentine's dessert--or any time you want a showstopper presentation. This dessert is free of: gluten, dairy, egg, soy, peanuts and tree nuts; as well as top-8-free and vegan.
  • 1 and ¾ cup gluten-free flour
  • 1 cup sugar
  • ¾ cup cocoa powder
  • 1 and ½ teaspoons baking soda
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of warm water)
  • Two 21 ounce cans gluten-free cherry pie filling
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • A double-batch of vegan chocolate buttercream*
  1. Preheat your oven to 350 degrees F.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mix in the flax eggs, one entire can of cherry pie filling, and vanilla.
  4. Add the hot water, mixing gently until thoroughly combined.
  5. Pour into a greased 9 x 13 inch pan or two 9 inch round pans. (If you're doing a heart, do one square and one circle.)
  6. Bake for 30-35 minutes for a 9x13, or 20-25 minutes if it's separated into two pans--or until the middle springs back when you touch it, and it's slightly pulling from the edges of the pan.
  7. Invert the cakes onto a cooling rack, so your cake can cool completely.
  8. While it cools completely, make the frosting.
  9. Frost the cake, and then top with the other can of cherry pie filling.
  10. Keep covered after serving.
*If you are doing a 13x9, you only need one batch of chocolate frosting. But, if you're going to be layering this, or making a shape (where you'll need some frosting for piping, and frosting for the sides of a cake) you'll need a double batch. Alternatively, if this is too much sugar for you--it's great topped with just a light sprinkling of powdered sugar.
Recipe by Allergy Awesomeness at