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Gluten Free Black Forest Cake

This is a traditional German dessert we have put our twist on, as well as being gluten free this version is also dairy free, usually, as a gateau this scrumptious cake would be covered in cream and chocolate flakes on the outside but we just love it being naked! We have given it three delicious chocolate tiers with cherry jam and simple butter cream filling.

This recipe is...

This recipe contains:

  • Egg
Recipe by Alison Wheatley


200g caster sugar
200g sunflower spread
3 medium eggs
200g gluten free Self raising flour
2tbsp cocoa powder

200g cherry jam
180g icing sugar
90g sunflower spread

50g dairy free chocolate
Handful of cherries
  • Preparation Time: 25 Mins
  • Cooking Time: 25 Mins
  • This recipe makes 12 servings


1. Cream together the caster sugar and sunflower spread in a bowl and set aside. Beat eggs in a jug.

2. Add 1/3 eggs to the creamed mix, beat, sift in 1/3 of the flour and cocoa powder, beat again, repeat until all of the egg, flour and cocoa powder is mixed in.

3. Grease and line three 8 inch cake pans, put 1/3 of the mix in each tin and bake all three cakes for 20-25 mins on gas mark 5 until browned and a skewer comes out clean when pressed into the middle. Remove from the pans and allow to cool.

4. Spread cherry jam on the bottom layer. Cream icing sugar and sunflower spread together to make buttercream, place half on top of the jam, add middle cake layer, top with more jam and buttercream then add top layer.

5. Melt chocolate and spread on the top. Stack up some cherries on top for decoration.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
409 52g 0g 17g 36g 2g

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