Gluten-Free Sour Cherry Cake
This gluten-free sour cherry cake is an easy, irresistibly moist dessert studded with juicy sour cherries that brings back sweet childhood memories. Ready in about 45 minutes from start to finish.
Ingredients
- 5 eggs
- 250 g gluten-free flour such as Schar
- 250 g powdered sugar or stevia powder, coconut sugar, or any other sweetener you prefer
- 500 g sour cherries pits removed - save some for decorating
- 10 g baking powder
- 3 Tbsps sunflower oil
Instructions
- Separate the egg whites from the egg yolks.
- Whisk the egg whites until you get a stiff white foam.
- Add the sugar and mix lightly using a spatula.
- Add the flour, egg yolks, oil, and baking powder, then fold gently until everything is well incorporated.
- Grease a ~25x40cm pan with a little oil and dust it with sugar.
- Add the pitted sour cherries.
- Pour the cake batter over the cherries.
- Bake at 180C/375F for about 25 minutes. Check with a toothpick to see if it's ready - it should be slightly browned on top.
- When ready, remove it from the oven and scatter a few more sour cherries on top. Dust with sugar and let it cool a bit before slicing and serving.
Notes
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Dust with a little extra powdered sugar just before serving. Works beautifully with fresh, frozen, or jarred (well-drained) sour cherries.