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Black Forest Bundt Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 36-37)

Gluten-Free Black Forest Bundt Cake: The use of sour red cherries in this incredible chocolate bundt serves to enhance its sweetness and intensify its chocolatey flavor.

Black Forest Bundt Cake : a wonderful combination of chocolate and cherry.

Gluten-Free Recipe Card and Pictures

Gluten-Free Black Forest Bundt Cake
4 Eggs
1¾ Cups Sugar
16 Ounces (1-Pint container) Sour Cream
½ Cup (1 Stick) Butter
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
¾ Teaspoon Baking Soda
1 Cup Cocoa
½ Cup Glutinous (“Sweet”) Rice Flour
½ Cup Tapioca Flour
2 Cups White Rice Four
16 Frozen Sour Cherries (approximately)
½ Cup Chocolate Chips
One 12-cup Bundt cake.
  1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance.
  2. Add sour cream, butter and vanilla; mix.
  3. Add cocoa, flours, baking powder and baking soda; mix slowly until flours are incorporated completely.
  4. Mix on medium-high for 2 minutes (mixture will begin to gain volume).
  5. Coat the Bundt cake pan with cooking spray followed by a slight dusting of sugar.
  6. Distribute frozen cherries evenly in Bundt cake pan. Gently spoon cake mixture over frozen cherries being careful not to move them — since they will show on top of cake once baked. Sprinkle chocolate chips on top of cake mixture.
  7. Bake at 350° for 70 minutes.
  8. Allow cake to cool in pan for 15 minutes.
  9. Remove cake from pan and allow to cool completely.
  10. For a finishing touch (optional; as pictured), sprinkle cooled cake with powdered sugar immediately before serving.

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