Gluten-Free Sour Cherry Cake

Gluten-Free Sour Cherry Cake

A delightfully moist gluten-free cherry cake that's perfect for any occasion! Made with a blend of rice flour and silken tofu, this cake has a tender crumb and is studded with juicy sour cherries. Whether you use fresh cherries in season or canned ones, you'll get a beautiful cake that nobody will guess is both gluten-free and vegan!
Both fresh and canned sour cherries work great in this recipe. Fresh ones give a more intense flavor, while canned ones are perfect when sour cherries aren't in season. If you use fresh ones, make sure to remove the pits and coat them with sugar.Make sure your silken tofu is well drained before using - excess moisture can affect the cake's texture.Don't skip the lemon juice! It helps activate the baking powder and gives the cake a better rise.The batter might seem quite liquid - don't worry, that's exactly how it should be!

Main Ingredients Instructions

  1. First things first - preheat your oven to 170°C (340°F). Let's get that temperature just right for our cake!
  2. Grab your 26cm springform pan and grease it well with vegan butter. If your pan tends to stick, you might want to line the bottom with parchment paper too - better safe than sorry!
  3. If you're using canned cherries, drain them well. If you're using fresh cherries, give them a good wash and remove the pits if needed.
  4. Now for the easy part - place everything EXCEPT the cherries in your food processor. That's your silken tofu, soy milk, sugar, rice flour, cornstarch, baking powder, oil, vanilla sugar, salt, and lemon juice.
  5. Blend until you've got a smooth, well-combined batter. Give it a quick taste - it should be pleasantly sweet with a hint of vanilla.
  6. Pour the batter into your prepared pan, giving it a gentle shake to level it out.
  7. Now for the fun part - scatter your sour cherries evenly over the top. They'll sink a bit during baking, creating perfect pockets of fruity goodness throughout the cake.
  8. Pop it in the preheated oven and bake for about 45 minutes. You'll know it's done when a skewer inserted into the center comes out clean (just avoid the cherries when testing!).
  9. Let the cake cool in the pan for about 10 minutes before removing the springform ring - this helps prevent cracking.
  10. The cake needs to cool completely before slicing - I know it's tempting, but your patience will be rewarded with neater slices!
  11. Store your cake in an airtight container in the fridge for up to 5 days. The moisture from the cherries actually makes it even better the next day!
  12. Want to dress it up? Try dusting with a little powdered sugar just before serving, or serve with a dollop of vegan whipped cream.

Notes

  • Both fresh and canned sour cherries work great in this recipe. Fresh ones give a more intense flavor, while canned ones are perfect when sour cherries aren't in season. If you use fresh ones, make sure to remove the pits and coat them with sugar.
  • Make sure your silken tofu is well drained before using - excess moisture can affect the cake's texture.
  • Don't skip the lemon juice! It helps activate the baking powder and gives the cake a better rise.
  • The batter might seem quite liquid - don't worry, that's exactly how it should be!

Nutrition Facts

12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 250
% Daily Value
Total Fat 10 g
13%
Saturated Fat 2 g
10%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 2 g
8%
Total Sugars 20 g
40%
Protein 5 g
10%
Vitamin A 0 mcg
0%
Vitamin C 2 mg
2%
Calcium 50 mg
4%
Iron 1 mg
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically