Decadent Gluten-Free Vegan Cherry Chocolate Cake: An Allergy-Friendly & Showstopping Dessert
Prepare to be captivated by this truly magnificent **Gluten-Free Vegan Cherry Chocolate Cake**. Imagine a rich, intensely chocolatey cake, generously studded with vibrant, juicy cherries, all enveloped in a silky-smooth vegan chocolate buttercream. But the indulgence doesn’t stop there – it’s then lavishly slathered with even more glistening cherry pie topping, creating a truly gorgeous, dripping masterpiece that is perfect for Valentine’s Day or any occasion that calls for an unforgettable showstopper. This extraordinary dessert is meticulously crafted to be **free of gluten, dairy, egg, soy, peanuts, and tree nuts**, making it not only **top-8-allergen-free** but also completely **vegan**. It’s a testament to the fact that allergy-friendly baking can be every bit as decadent and visually stunning as traditional desserts.
Growing up, my Grandma Egbert had a signature dessert that graced every family celebration and holiday: her legendary cherry chocolate cake. It wasn’t just a cake; it was a tradition, a symbol of gathering, and a taste of home. The rich chocolate, the burst of sweet cherries – it was a flavor combination that etched itself into my memory, defining many cherished moments.
As I embarked on my allergy-friendly baking journey, I knew deep down that this particular legend simply *had* to live on. The thought of losing such a beloved family tradition due to new dietary needs was unimaginable. More than that, before our household became allergy-aware, this cherry chocolate cake was hands-down my husband’s favorite dessert that I made. There was no way we could just go “cold turkey” and abandon it simply because eggs, conventional flour, and dairy were no longer on the menu.
Beyond its sentimental value, this cake is just so perfectly suited for special occasions, especially Valentine’s Day. I mean, what could be more romantic than the classic pairing of rich chocolate and sweet, succulent fruit? And when that fruit is practically dripping off the sides of the cake, creating an artistic, tantalizing presentation? Hello, perfect date night dessert! It’s an edible declaration of love, thoughtfully prepared for everyone to enjoy, regardless of dietary restrictions.
Crafting Your Allergy-Friendly Masterpiece: Tips and Variations
While the heart shape certainly adds a festive touch for Valentine’s Day, it’s by no means a requirement for enjoying this incredible dessert. In fact, if you’re looking for an easier, less fuss-free approach, I highly recommend baking this cake in a standard 9×13 inch pan. Not only does it yield generous servings, but it also simplifies the frosting process considerably. You won’t have to worry about meticulously frosting the sides, nor will you need to pipe intricate edges to contain the luscious cherry filling from cascading off the top. A 9×13 cake offers a beautiful presentation with minimal effort, allowing the rich chocolate and vibrant cherries to shine.
The Art of Frosting (and My Personal Struggles)
Speaking of piping – oh, the joys and frustrations of it! I honestly don’t know how full-time bakers manage to do it so flawlessly and tirelessly. Ay-yi-yi! It can be such a pain. I find myself getting hand cramps after just a minute or two of attempting those delicate designs. Perhaps my hands need a dedicated gym routine! So, I implore you, please don’t scrutinize my piping work too closely. I simply don’t have the time for perfection in that department. Seriously, have you ever attempted to bake, frost, and photograph a multi-layered cake, all while racing against the clock of a toddler’s nap time? It feels like a Nascar pit stop challenge around here!
I typically only attempt piping once or twice a year, at most. And given that I just piped the tops of the cupcakes I shared last week, you, my dear readers, are truly loved! The sheer amount of chocolate being consumed in my house lately has certainly been a wonderful side effect of all this dedicated baking. My passion lies in creating inclusive, delicious recipes, and sometimes, that means embracing a slightly rustic charm over professional bakery-level precision. And honestly, the taste is what truly matters here!
Navigating the Baking Marathon: A Mom’s Dilemma
On a slightly related note, I have a burning question for all of you fellow bakers and parents: How un-loving would it be if I were to just freeze the remaining slices of this magnificent cake and present them for my husband’s birthday next week? My intention was to get this recipe posted well before Valentine’s Day, ensuring that anyone needing a truly to-die-for dessert for their gluten-free or vegan sweethearts would have ample time to prepare. So now, I’m faced with a conundrum: do I really need to bake *yet another* cake for his birthday? I know how much he adores this particular cherry chocolate cake, and truth be told, this pregnant momma might not have the boundless energy to tackle three batches of cake, three weeks in a row. While I could absolutely eat it all with gusto, the thought of shopping for all the ingredients again, and then the inevitable clean-up afterwards, does give me pause.
Perhaps I should treat myself to another glorious slice of this cake while I ponder my various “laziness problems” and strategize my upcoming baking schedule. After all, self-care, even in the form of a delicious, allergy-friendly dessert, is paramount when you’re growing a tiny human!
The Inclusive Joy of Baking: More Than Just a Dessert
Whatever your plans for Valentine’s Day may entail – whether it’s a heartwarming Galentine’s celebration with your dearest friends, a romantic evening with a special someone, or simply a moment of self-love and indulgence – I sincerely hope your day is filled with joy and sweetness. And trust me, if this incredible **Gluten-Free Vegan Double Cherry Chocolate Cake** is part of your festivities, it will undoubtedly elevate the experience. This cake isn’t just a dessert; it’s a statement of love, care, and inclusion, ensuring that everyone at the table can partake in the joy without worry.
I truly have absolutely no idea what I’m doing half the time when it comes to balancing life’s demands, but at least I’ve managed to treat myself (and hopefully you!) to something truly spectacular this week. It’s a small victory, but a delicious one!
Here’s to a **safe, inclusive, and wonderfully delicious Valentine’s Day** for everyone. May your hearts and your bellies be full.
And a special, heartfelt dedication to my dear Grandma Egbert, whom I don’t get to see as often as I would like. Grandma, I love you dearly and think of you every single time I whip up this cherry chocolate cake. Thank you for showing me, and countless others, love through the beautiful act of baking. Your legacy lives on, not just in this recipe, but in the warmth and joy it brings to every table.
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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