Dairy free gluten free black forest cake

Everyone claims that their cake is the best, but I actually mean it! This is a recipe handed down from generation to generation, simple ingredients and instructions but easily adaptable to today’s dietary changes. I have made this with so many variations and mismeasurements and it always turns out (so far).

The original recipe given is basically a one bowl triumph.

In this version I have made it so everyone in my family can eat it and it falls under all the dietary requests and requirements of all 14 of us.

Dairy Free Gluten Free Black Forest Cake


1 1/2 cups sugar
1/2 cup cocoa
1 3/4 cups gluten free flour mixture
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegan margarine
1 1/2 cups milk (coconut,almond)*
2 eggs
1 tsp vanilla

2 cups fresh or frozen cherries
1/2 cup sugar
1/8 cup corn starch

1/2 cup vegan or dairy free margarine
7-8 tablespoons cocoa powder
hot water
3-4 cups icing sugar


All ingredients, one bowl, mix together for three minutes at medium speed. Pour into two lightly greased 8 inch round pans Bake for 30-35 minutes at 325

Simmer cherries in saucepan over med heat until they start to juice, about 10 minutes, stir often.
In a bowl combine sugar and corn starch mix well, pour this mixture into the hot cherries and combine. Allow to simmer and cook until it starts to thicken. Remove from heat, let cool

Mix equal amounts of hot water and cocoa powder together in a small bowl. In mixing bowl beat margarine add vanilla and add in some icing sugar and mix.
Add cocoa mixture and mix well, add remaining icing sugar and whip for 1-2 minutes. You can always add more or less icing sugar depending on what consistency you prefer

I like to almost freeze my cake before icing it, I find it easier cause then you get less crumb interference. Chilled cherry filling in between layers and nice whipped icing to top it all off. It is a masterpiece that looks like you spent way more time creating than you actually did.

Sit, enjoy, indulge

* I like to use coconut milk as it is thick and creamy, the original recipe calls for buttermilk which has that thick creamy consistency, but almond milk works wonderful as well