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.
All growing up my Grandma Egbert would make cherry chocolate cake. It was a bit of a staple at family celebrations and holidays.
So, I knew I had to recreate it, so the legend could live on.
That–and it was probably my husband’s favorite cake I made pre-allergy days, so I knew that we couldn’t just go cold turkey because we couldn’t use eggs, flour or the usual line up of ingredients.
Plus, it’s just so Valentine-sy! I mean, chocolate and fruit? Come on! Plus, it’s fruit that’s almost dripping off the cake? Hello perfect date night dessert.
You of course don’t have to make it into a heart shape–but I thought it’d be a bit more festive for Valentine’s. It’s great in a 13×9 pan–that way you don’t have to worry about frosting the sides, or piping the edges (to keep the filling from falling off the top).
Speaking of piping–I don’t know how full-time bakers do it! Ay-yi-yi! What a pain. Hand cramps after just like a minute. I guess my hands need to go to the gym more. So, please don’t look too closely because I just ain’t got time for that (seriously–have you ever tried to frost and take pictures of a cake all within your toddler’s nap time–it’s like a Nascar pit stop over here!) I try to pipe once or twice a year, tops. And, seeing as I piped the tops of the cupcakes I posted last week–you all are certainly loved. (Also, the non-stop chocolate at my house has been wonderful!)
Question for you all: How un-loving would it be to just freeze the rest of this and use it for my husband’s birthday next week? I wanted to post this before Valentine’s Day, in case anyone needed a to-die-for dessert for their gluten-free or vegan lovers. So–now the question is–do I make MORE cake for my husband’s birthday cake? I know he loves this, and I don’t know if this pregnant momma has the energy to make three batches of cake, three weeks in a row. (Although I could certainly eat it–just don’t want to have to shop for the ingredients and clean afterwards.
Maybe I should have another slice of cake while I think out my laziness problems…
Whatever you do for Valentine’s Day–whether it be a gal-entines day with dear friends, or with a special someone, I hope you have a great day. And trust me, if this cake is included it will be. I have absolutely no idea what I’m doing, but at least I’ve treated myself this week!
To a safe, AND INCLUDED Valentine’s Day.
And, to my dear Grandma Egbert that I don’t get to see as often as I would like–I sure love you and think of you every time I make this. Thanks for showing me love through baking!!
Gluten-free Vegan Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)
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.
Ingredients
- 1 and 3/4 cup gluten-free flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tsp xanthan gum
- 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*
Instructions
- Preheat your oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- Mix in the flax eggs, one entire can of cherry pie filling, and vanilla.
- Add the hot water, mixing gently until thoroughly combined.
- 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.)
- 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.
- Invert the cakes onto a cooling rack, so your cake can cool completely.
- While it cools completely, make the frosting.
- Frost the cake, and then top with the other can of cherry pie filling.
- Keep covered after serving.
Notes
*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.
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Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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Heather Donaldson
Megan, you have literally out done yourself! This. Was. Amazing! We had your cherry cobbler recipe a couple weeks ago and everyone loved it. When my husband said we should make something for dessert I was like ugh, a store trip just for dessert, suuuuuure. But I knew your blog wouldn’t fail me! I am more a chocolate girl and not so much pie… this was like eating chocolate covered cherries with a bit of cake thrown in! Even my picky 4 year old was licking the bowl and saying “yum!” Next weekend is my birthday.. can’t wait to try your Strawberry Chocolate Galette! Never had anything like that and I am SUPER intrigued!
Megan Lavin
I so appreciate such a kind comment and you taking the time to let me know both on social media and on the actual blog post! Means a lot.
Mary Ann
How much xanthan gum should be added?
Megan Lavin
1 tsp! 🙂 Happy baking.
Alison
Yum!! Absolute Valentine’s Day perfection! Definitely going on my valentine menu! I was wondering though, perhaps would it be okay to freeze this? Just the cake, minus the frosting and the cherries on top? Always like to be ahead of the game!
Thanks so much.
Megan Lavin
Hi Alison. Way to plan ahead! I’ve never froze it, but I would think it would be ok.
Alison
Wish I could add a picture here! Turned out great!! I even downscaled the recipe to fit a little heart pan, equivalent of a 6in round! I did freeze it along with the chocolate buttercream which I also made when I baked the cake! Can’t wait to try it!
Amanda
This cake is gorgeous! Perfect for Valentine’s Day, but in a different shape I’d serve it for 4th of July! Such a yummy dessert deserves to be eaten year round!
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Yes, cherries are good any time of the year–especially at holidays! Great idea for the 4th!
Alisa Fleming
Holy wow, what a cake! I don’t think anyone would guess this is “free from” anything.
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Thanks Alisa! That was my goal! 🙂
Emily @ Recipes to Nourish
Wow! Such a fun, extra special Valentine’s Day treat! Love the chocolate cherry flavor combo!
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Thanks Emily! It was a really fun recipe to make, and even more fun to eat. What can I say–I’m a sucker for festive recipes.
Nicole Dawson
Looks absolutely beautiful and you are so right, as long as it’s in a heart shape, it’s perfect for Valentine’s Day. I’m sure you’ll think of something else wonderful for the hubs birthday.
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Thanks Nicole! Yes, heart shapes all the way!!!
Kelly @ TastingPage
I think chocolate – cherry is a winning combination – Valentine’s Day or not, but I just may need to make this before Tuesday!
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Agreed! I can go for cherry-chocolate about any day of the year!
Chrystal @ Gluten-Free Palate
That cake is lovely! I adore the addition of cherries.
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Thanks Chrystal! It was a lot of fun to create.