Sour Cherry Cake

This gluten-free sour cherry cake is a light, fluffy sponge studded with tart cherries, made with just six ingredients and ready in about 25 minutes. Whisked egg whites give it a soft, airy crumb without any wheat flour, while the sour cherries cut through the sweetness so each slice tastes fresh rather than heavy.

I LOVE this sour cherry cake. My grandma used to make it when I was little, and that one taste still brings back sweet childhood memories every single time. Now my mom makes it from time to time, and sometimes she swaps the sour cherries for berries depending on what is in season. Recently my mother-in-law surprised me with it too, which felt like a small full-circle moment.

Ever since I went gluten-free, my mother-in-law has been so kind, baking with gluten-free flour and making me gluten-free desserts and bread every time I visit. This last weekend I couldn’t resist and asked her for permission to post this amazing recipe on the blog. This is the original version she made, but I am already looking forward to trying it with stevia powder as a sweetener, and I’m sure it will be just as great.

This Recipe Works If You Need

• A gluten-free dessert that does not taste gluten-free, with a real, airy sponge crumb instead of a dense one.
• A quick bake for unexpected guests, since it comes together in one bowl and is in the oven in minutes.
• A way to use a glut of fresh summer sour cherries before they spoil.
• A not-too-sweet cake to serve with coffee or tea, where the tart cherries do the balancing.
• A nostalgic, homestyle tray cake to share at a family gathering rather than a fussy layered showpiece.

Why You’ll Love This Recipe

• Only six ingredients. Eggs, gluten-free flour, sugar, sour cherries, baking powder, and oil are all you need, and most are pantry staples.
• Naturally light texture. Whisking the egg whites to stiff peaks aerates the batter, so the cake rises tall and stays tender without gluten.
• That sweet-tart contrast. Sour cherries keep the cake from being cloying, which is exactly why I reach for them over sweet cherries.
• Easy to adapt. The sugar is the most flexible part, so you can lean into stevia, coconut sugar, or any sweetener you prefer.
• One pan, minimal cleanup. It bakes in a single tray and gets dusted with sugar straight from the oven.
• A real family recipe. This is the version my mother-in-law makes, passed along and worth keeping.

Ingredient Notes

Eggs. Five eggs do the heavy lifting here, since this is essentially a sponge cake with no gluten to build structure. Use them at room temperature, as cold whites take longer to whip and trap less air. Always separate them one at a time into a small cup before adding to the bowl, because a single drop of yolk in the whites will keep them from reaching stiff peaks.

Gluten-free flour. My mother-in-law used a Schar gluten-free flour blend. Reach for an all-purpose blend that already contains a binder like xanthan gum, since that is what mimics the elasticity gluten would normally provide. Avoid single flours like plain rice flour on their own, as they bake up gritty and crumbly in a cake like this.

Powdered sugar. This is what my mother-in-law used, and its fine texture dissolves quickly into the whisked whites without weighing them down. You can absolutely use stevia powder, coconut sugar, or any other sweetener you prefer. Just keep in mind that swapping to a granulated or unrefined sugar can change the crumb slightly, so add it gently.

Sour cherries. These are the star, and fresh ones in season give the brightest flavor. Remove the pits but try to keep the cherries whole so they stay juicy in the bake. Save a handful to scatter on top after baking. If you only have frozen or jarred cherries, drain them well so the extra liquid does not sink the batter.

Baking powder. Just 10 grams gives the cake an extra lift on top of the whipped whites. Make sure yours is fresh, because spent baking powder is one of the most common reasons a sponge bakes flat. Check the date or test a pinch in hot water; it should fizz instantly.

Sunflower oil. Three tablespoons keep the crumb moist without adding flavor. A neutral oil is the right call here so nothing competes with the cherries. You can use another mild oil you have on hand, but skip strongly flavored ones like olive oil.

Tips

• Whisk the egg whites until they hold a stiff, glossy peak that does not slide when you tilt the bowl. This is where the lift comes from, so do not stop early.
• Once the whites are up, fold in the sugar, flour, yolks, oil, and baking powder gently with a spatula. Mixing too hard knocks out the air you just whipped in and gives you a flat, dense cake.
• Grease the pan and then dust it with sugar instead of flour. That sugar coating creates a lightly crisp, sweet edge and helps the cake release cleanly.
• You know it is ready when the top is lightly browned and a toothpick inserted in the center comes out clean, around 25 minutes at 180C/375F. Ovens vary, so start checking a few minutes early.
• Add the reserved sour cherries and a dusting of sugar the moment it comes out of the oven, then let it cool a bit before slicing so it sets and does not crumble.

Substitutions and Variations

• Swap the sweetener. The original uses powdered sugar, but stevia powder, coconut sugar, or another healthy sweetener all work. I am personally looking forward to trying the stevia version.
• Change the fruit. My mom sometimes replaces the sour cherries with berries, so feel free to use whatever is in season. Berries bring a similar tart edge.
• Use a different neutral oil. Any mild-flavored oil can stand in for the sunflower oil without affecting the texture.
• Adjust the pan. The recipe uses a roughly 25x40cm tray for a thinner cake, but a slightly smaller pan gives you a taller slice; just add a few minutes to the bake time.

Storage and Make Ahead

This cake keeps well at room temperature for a day under a cake dome or loosely covered, and up to three or four days in the fridge in an airtight container. Because of the juicy cherries, it stays moist but is best enjoyed within the first couple of days while the crumb is at its lightest. You can also freeze slices wrapped individually, then thaw at room temperature when a craving hits. If you bake ahead, hold off on the final dusting of sugar until just before serving so it looks fresh.

If you are building a gluten-free baking repertoire, this cake sits nicely alongside my gluten-free cocoa sponge cake and my gluten-free vanilla cake. For another fruit-forward option, the gluten-free chocolate cake with berries and pineapple is a good one to have on hand.

Gluten-Free Sour Cherry Cake

This gluten-free sour cherry cake is an easy and extremely delicious dessert which will always bring back sweet childhood memories! Give it a try!

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Rate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Choose Serving Size 12

Ingredients 

MetricUS (Imperial)

• 5 eggs
• 250 g gluten-free flour by Schar
• 250 g powdered sugar This is what my mother-in-law used. Of course, you can use stevia powder, coconut sugar, or any other healthy sweetener you want.
• 500 g sour cherries pits removed – save some for decorating
• 10 g baking powder
• 3 Tbsps sunflower oil

Instructions

• Separate egg whites from egg yolks.
• Whisk egg whites until you get a stiff white foam.
• Add sugar and mix lightly using a spatula.
• Add the flour, egg yolks, oil, and baking powder and mix gently until all is well incorporated.
• Grease a ~25x40cm pan with some oil and dust it with sugar.
• Add pitted sour cherries.
• Pour cake composition over.
• Bake in an oven at 180C/375F for about 25 minutes. Check with a toothpick if ready. It should be slightly brown on top.
• When ready, remove it from the oven and add some more sour cherries on top. Dust it with sugar and let it cool a bit before slicing and serving.

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