Gluten-Free Cherry Cake
This gluten-free cherry cake is made with lots of fresh cherries and eggs. It's the perfect summer recipe for an easy weeknight dessert. This gluten-free cherry cake comes together in minutes and is perfectly moist.
Equipment
- Cherry pitter
- 9-inch cake pan
- Sifter
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup gluten-free flour
- ½ teaspoon baking powder
- 1 cup fresh cherries de-stemmed and de-pitted
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees and line a 9-inch round cake pan with parchment paper. Set aside.
- De-stem and de-pit the cherries. Set aside.
- In a large bowl, whisk the eggs until frothy using either a whisk or an electric mixer. Add the sugar and whisk until combined.
- Pour the baking powder and flour into the sugar and egg mixture. Mix thoroughly.
- Gently fold the cherries into the batter. Pour into the prepared cake pan.
- Bake in the oven for 30 minutes.
- Remove from the oven and let cool.
- Once cooled completely, remove the cake from the pan. Sprinkle with powdered sugar using a sifter.
- Store the cake at room temperature and cover it with plastic wrap.
Notes
Serve the cake at room temperature with vanilla ice cream. A scoop of vanilla ice cream makes everything better!
Tried this recipe?Let us know how it was!