This Gluten-Free Black Forest Gateau has always been one of my favorite indulgent desserts. It’s rich, chocolatey, and layered with sweet cherries and whipped cream, all the goodness of the classic, just made gluten-free, so everyone can enjoy a slice.
Ingredients Needed for this Gluten-Free Black Forest Gateau (serves 8-10)
For the cake
- Butter, cubed
- Dark chocolate, broken into pieces
- Gluten free self-raising flour (check flour contains xanthan gum; if it doesn’t, add ½ teaspoon)
- Golden caster sugar
- Cocoa powder, sifted
- Bicarbonate soda
- Eggs
- Buttermilk
- Boiling water
For the filling
- Double cream
- Icing sugar (optional)
- Cherry
- Brandy or Kirsch (optional – use more syrup from the cherries if you prefer the cake to be alcohol free)
- Juice from the tinned cherries
For the ganache
- Double cream
- Dark chocolate, broken into pieces
To finish
- 425g tin pitted cherries (you will need about 16 cherries to decorate the cake – the remaining ones could be dotted amongst the cherry compote when you assemble the gateau)
- Remaining whipped double cream
- Grated *chocolate (optional)
Gluten-Free Black Forest Gateau Step-by-Step Instructions
Preheat the oven to 180°C/350°F/Gas 4/160C Fan.
Butter three 20cm sandwich tins and line the base of each one with a disk of greaseproof paper.
Slowly melt the butter and chocolate together in a saucepan over low heat. Give it a good mix to blend.
In a large bowl, blend the gluten-free flour, bicarb, cocoa powder and sugar. Add a pinch of salt if using unsalted butter.
Add the melted chocolate and butter, beaten egg and buttermilk to the dry ingredients and mix well with a large spoon.
Pour in the boiling water and give the mixture a really good whisk with an electric or hand whisk until you have a smooth batter.
Divide the mixture evenly between the three prepared tins. I found it worked well using a large metal spoon to portion it out.
Pop the tins into the oven and bake for 20-25 minutes until the cakes have risen and feel firm but springy when gently pressed in the centre. I have a fan oven and the cakes all bake at the same time. They may take varying times to cook, should you not have a fan oven.
Take the cakes out of the oven and let them cool in their tins.
For the ganache:
Pour the cream into a pan and add the broken chocolate chunks. Allow the chocolate to slowly melt over a low heat and then briskly whisk until the ganache is smooth and nice and glossy. Set to once side to cool.
For the filing:
Pour the cream into a large bowl and add the icing sugar. With an electric mixer, whisk until soft peaks form. Watch you don’t over-whisk the cream, as you will lose the velvety texture you’re after.
To assemble the cake:
I found it best to turn the cakes out of their tins as I required them, as it meant I was only handling them once. And I used the one that had a few more cracks in it for my base layer. Place the first layer of sponge upside down onto a serving plate.
Mix the brandy and cherry juice together and then with a pastry brush, brush half of the mixture over the sponge.
Add a generous tablespoon of cherry compote on top of the sponge and spread it out evenly. Finish this layer with a good helping of whipped cream and again even it out, ready for the next layer.
Repeat this exact process with the next layer (reserve enough cream to pipe on top of the gateau, if that’s your plan), before placing the final layer of sponge on top. Again, upside down, so you have a nice flat surface to pour your ganache over.
Pour over the ganache and at this point, it’s up to you whether you want to aim for a perfectly smooth top and use a palette knife to achieve this or go a bit rustic (as I did) and use the back of a spoon to swirl the ganache around.
Fill a piping bag (ideally fitted with a star nozzle) with the remaining whipped cream and pipe rosettes around the cake. Top each rosette with a cherry.
And then grate over a little extra chocolate if you like.
FAQs for Gluten-Free Black Forest Gateau
Is Black Forest gluten-free?
Traditional Black Forest cake contains wheat flour, so it’s not naturally gluten-free. However, you can easily make a gluten-free version using alternative flours like almond, rice, or gluten-free all-purpose blends.
Can you use gluten-free flour for cakes?
Yes! Gluten-free flour blends are designed to replace regular flour in most cake recipes. For best results, look for a blend that includes xanthan gum or another binder to help with texture and structure.
Who makes the best gluten-free chocolate cake mix?
There are several great options, including Bob’s Red Mill, King Arthur, and Betty Crocker’s gluten-free mixes. The “best” often comes down to personal taste and texture preference.
Is Cadbury Black Forest gluten-free?
Cadbury’s Black Forest chocolate bars are generally not gluten-free as they may contain wheat or be processed in facilities that handle gluten. Be sure to check the packaging for the most up-to-date allergen information.
More Gluten-Free Dessert Recipes to Make ASAP!
- Gluten Free Lemon Cake with Lemon Cream Cheese Frosting
- Gluten-Free Churros (Crispy, Cinnamon-Sugar)
- Gluten Free Blueberry Streusel Muffins (Bakery-Style)
- Gluten Free Blueberry Crumb Cake
- Gluten-Free Chocolate Mousse
You can also FOLLOW ME on Pinterest to see more of the delicious food I’m making!
Gluten-Free Black Forest Gateau – Rich, Chocolatey & Delicious
Enjoy a decadent Gluten Free Black Forest Gateau with layers of chocolate sponge, whipped cream, and cherries. Perfect for birthdays or special treats!
Ingredients
For the cake
- 175g (6oz) butter, cubed
- 75g (3oz) *dark chocolate, broken into pieces
- 300g (11oz) gluten free self-raising flour (check flour contains xanthan gum, if it doesn’t, add ½ teaspoon)
- 375g (13oz) golden caster sugar
- 25g (1oz) *cocoa powder, sifted
- 1 teaspoon *bicarbonate soda
- 2 large beaten eggs
- 200g (7oz) buttermilk
- 100ml boiling water
For the filling
- 400ml double cream
- 2 tablespoons icing sugar (optional)
- 2 tablespoons cherry
- 4 tablespoons brandy or Kirsch (optional – use more syrup from the cherries if you prefer the cake to be alcohol free)
- 2 tablespoons juice from the tinned cherries
For the ganache
- 150ml double cream
- 150g (5oz) *dark chocolate, broken into pieces
To Finish
- 425g tin pitted cherries (you will need about 16 cherries to decorate the cake – the remaining ones could be dotted amongst the cherry compote when you assemble the gateau)
- Remaining whipped double cream
- Grated *chocolate (optional)
Instructions
- Preheat the oven to 180°C/350°F/Gas 4/160C Fan.
- Butter three 20cm sandwich tins and line the base of each one with a disk of greaseproof paper.
- Slowly melt the butter and chocolate together in a saucepan over low heat. Give it a good mix to blend.
- In a large bowl, blend the gluten-free flour, bicarb, cocoa powder and sugar. Add a pinch of salt if using unsalted butter.
- Add the melted chocolate and butter, beaten egg and buttermilk to the dry ingredients and mix well with a large spoon.
- Pour in the boiling water and give the mixture a really good whisk with an electric or hand whisk until you have a smooth batter.
- Divide the mixture evenly between the three prepared tins. I found it worked well using a large metal spoon to portion it out.
- Pop the tins into the oven and bake for 20-25 minutes until the cakes have risen and feel firm but springy when gently pressed in the centre. I have a fan oven and the cakes all bake at the same time. They may take varying times to cook, should you not have a fan oven.
- Take the cakes out of the oven and let them cool in their tins.
For the ganache:
- Pour the cream into a pan and add the broken chocolate chunks.
- Allow the chocolate to slowly melt over a low heat and then briskly whisk until the ganache is smooth and nice and glossy. Set to once side to cool.
For the filing:
- Pour the cream into a large bowl and add the icing sugar.
- With an electric mixer, whisk until soft peaks form. Watch you don’t over-whisk the cream, as you will lose the velvety texture you’re after.
To assemble the cake:
- I found it best to turn the cakes out of their tins as I required them, as it meant I was only handling them once. And I used the one that had a few more cracks in it for my base layer. Place the first layer of sponge upside down onto a serving plate.
- Mix the brandy and cherry juice together and then with a pastry brush, brush half of the mixture over the sponge.
- Add a generous tablespoon of cherry compote on top of the sponge and spread it out evenly. Finish this layer with a good helping of whipped cream and again even it out, ready for the next layer.
- Repeat this exact process with the next layer (reserve enough cream to pipe on top of the gateau, if that’s your plan), before placing the final layer of sponge on top. Again, upside down, so you have a nice flat surface to pour your ganache over.
- Pour over the ganache and at this point, it’s up to you whether you want to aim for a perfectly smooth top and use a palette knife to achieve this or go a bit rustic (as I did) and use the back of a spoon to swirl the ganache around.
- Fill a piping bag (ideally fitted with a star nozzle) with the remaining whipped cream and pipe rosettes around the cake. Top each rosette with a cherry.
- And then grate over a little extra chocolate if you like.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 444Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 105mgSodium: 187mgCarbohydrates: 37gFiber: 3gSugar: 21gProtein: 6g
