Decadent Gluten-Free Vegan Cherry Chocolate Cake: A Showstopper for Every Occasion
Prepare to be amazed by this truly decadent chocolate cake, generously studded with vibrant cherries, enrobed in a rich vegan chocolate buttercream, and then sumptuously slathered with even more luscious cherry pie topping. This stunning creation isn’t just a Valentine’s Day dream; it’s a showstopper designed for any moment you wish to impress. What makes it even more incredible? This dessert is completely free of gluten, dairy, egg, soy, peanuts, and tree nuts, making it a safe and delightful indulgence for those navigating the top 8 allergens, as well as being entirely vegan.
Growing up, my Grandma Egbert had a signature dessert that graced every family celebration and holiday: her unforgettable cherry chocolate cake. It wasn’t just a cake; it was a symbol of her love and a staple of our cherished family gatherings. The mere thought of it brings back a flood of warm memories.
As I started navigating the world of food allergies, I knew one thing was certain: this legend had to live on. Not only was it a vital piece of my family’s culinary history, but it was also probably my husband’s absolute favorite cake I used to make before our household became allergy-aware. The idea of going “cold turkey” on such a beloved treat, simply because we couldn’t use traditional eggs, flour, or other standard ingredients, was unthinkable. It became a personal mission to recreate it, ensuring that everyone could enjoy a slice of that nostalgic deliciousness.
Why This Gluten-Free Vegan Cherry Chocolate Cake is Perfect for Any Occasion
Beyond its sentimental value, this cherry chocolate cake truly shines as a versatile dessert. Its vibrant colors and rich flavors make it an ideal choice for any celebration, but it holds a special place in my heart for Valentine’s Day. I mean, what could be more romantic than the classic pairing of decadent chocolate and sweet, tangy fruit? The way the cherry pie topping cascades down the sides of the cake creates an effortlessly elegant and irresistible presentation. It practically screams “perfect date night dessert!”
Adapting for Allergens: Baking for Everyone
The beauty of this recipe lies in its inclusivity. Crafting a dessert that is free from gluten, dairy, egg, soy, peanuts, and tree nuts, while still delivering on taste and texture, can be a challenge. However, this gluten-free vegan cherry chocolate cake rises to the occasion. We utilize a carefully selected blend of ingredients to ensure it’s not only safe for those with multiple allergies but also incredibly delicious. Flax eggs provide the necessary binding and moisture in place of traditional eggs, while a high-quality gluten-free flour blend ensures a tender crumb. The rich flavor of cocoa powder is naturally dairy-free, and our vegan chocolate buttercream is the crowning glory, offering a creamy, indulgent finish without any dairy.
For many, finding a dessert that is truly “top-8-free” is a rare gem. This means it avoids the most common allergens: milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. Knowing you can share a delightful treat with friends and family, regardless of their dietary restrictions, adds an extra layer of joy to any gathering. It’s about creating moments of inclusion and making sure everyone feels celebrated.
Presentation Tips & Easing Your Baking Journey
While I opted for a festive heart shape for Valentine’s Day to add a little extra flair, please know that you absolutely don’t have to! This cake is equally wonderful baked in a standard 9×13 inch pan. In fact, a 13×9 pan offers a fantastic advantage: you won’t need to worry about frosting the sides or meticulously piping edges to keep the delicious cherry filling from overflowing. It’s a much more relaxed approach to serving a beautiful cake.
Speaking of piping… oh my goodness, I truly don’t know how full-time bakers manage it! My hands start cramping after just a minute or so. I suppose my hands need to hit the gym more often! So, please, don’t scrutinize my piping skills too closely. When you’re trying to frost and photograph a cake all within the precious window of a toddler’s nap time, it’s less a leisurely bake and more a Nascar pit stop! I usually attempt piping maybe once or twice a year, tops. Considering I also piped the tops of the cupcakes I shared last week, you all are certainly cherished! (And yes, the non-stop chocolate supply at my house has been an absolute delight!)
To Freeze or Not to Freeze? A Baker’s Dilemma
Here’s a question for all you fellow bakers out there: How un-loving would it be to simply freeze the remainder of this beautiful cake and serve it for my husband’s birthday next week? I really wanted to get this recipe out before Valentine’s Day, just in case anyone needed a truly to-die-for dessert for their gluten-free or vegan loved ones. Now, I’m facing a dilemma: Do I really make MORE cake for his birthday? I know he absolutely adores this one, and honestly, this pregnant momma might not have the energy to bake three batches of cake, three weeks in a row. (Though I could certainly eat it all – the challenge is really in shopping for ingredients and the cleanup afterward!)
Perhaps I should grab another slice of this delicious cake while I ponder my laziness issues and come up with a solution…
Whatever your plans are for Valentine’s Day – whether it’s a “Galentine’s Day” celebration with your dearest friends, a romantic evening with a special someone, or simply a day of self-love and indulgence – I truly hope you have a fantastic time. And trust me when I say, if this incredible cake is part of your celebration, it’s guaranteed to be even better. I may not always have all the answers, but at least I’ve treated myself wonderfully this week!
Here’s to a safe, delicious, and truly inclusive Valentine’s Day!
And to my dear Grandma Egbert, whom I don’t get to see as often as I’d like – I love you dearly and think of you every single time I bake this cake. Thank you for showing me love through the wonderful act of baking. Your legacy lives on in every delicious bite.
Gluten-free Vegan Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)
One 13×9 cake
30 minutes
30 minutes
1 hour
A decadent chocolate cake studded with cherries, covered in a vegan chocolate buttercream, and then slathered with more cherry pie topping makes for a gorgeous and dripping Valentine’s dessert–or any time you want a showstopper presentation. This dessert is free of: gluten, dairy, egg, soy, peanuts and tree nuts; as well as top-8-free and vegan.
Ingredients
- 1 and 3/4 cup gluten-free flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tsp xanthan gum
- 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of warm water)
- Two, 21 ounce cans, gluten-free cherry pie filling
- 1 teaspoon vanilla extract
- 1 cup hot water
- A double-batch of vegan chocolate buttercream*
Instructions
- Preheat your oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- Mix in the flax eggs, one entire can of cherry pie filling, and vanilla.
- Add the hot water, mixing gently until thoroughly combined.
- Pour into a greased 9 x 13 inch pan or two 9 inch round pans. (If you’re doing a heart, do one square and one circle.)
- Bake for 30-35 minutes for a 9×13, or 20-25 minutes if it’s separated into two pans–or until the middle springs back when you touch it, and it’s slightly pulling from the edges of the pan.
- Invert the cakes onto a cooling rack, so your cake can cool completely.
- While it cools completely, make the frosting.
- Frost the cake, and then top with the other can of cherry pie filling.
- Keep covered after serving.
Notes
*If you are doing a 13×9, you only need one batch of chocolate frosting. But, if you’re going to be layering this, or making a shape (where you’ll need some frosting for piping, and frosting for the sides of a cake) you’ll need a double batch. Alternatively, if this is too much sugar for you–it’s great topped with just a light sprinkling of powdered sugar.
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