Gluten-Free Black Forest Cake

This gluten-free Black Forest cake is a festive dessert, perfect for special occasions. This rich, delicious, refined sugar-free version of the classic dessert tastes just as good as traditional Black Forest cake. 

Main ingredients

Black Forest cake combines the flavours of cherries, whipped cream, and chocolate. A truly delicious trio of flavours.

This refined sugar-free, gluten-free Black Forest cake recipe calls for dates that have been pureed into a paste instead of white sugar. Date paste is the perfect sugar substitute and works particularly well in cakes because it adds moistness as well as a slightly caramel-like flavour that doesn’t complete with the other flavours in this cake.

I used both melted butter and whipped cream in this recipe but if you prefer to avoid dairy you can substitute melted coconut oil instead of butter and coconut cream instead of 35% cream.

I used gluten-free oat flour in this recipe. You can purchase oat flour ready made at most grocery stores or order it online, but I prefer to make my own oat flour at home in my food processor.

To make oat flour, fill your food processor (or high powered blender) with rolled oats and process for a couple of minutes or until a flour like consistency achieved. It’s easy to do and less expensive than store bought oat flour. 

Preparing the cake

To make this gluten-free Black Forest cake, start by preparing the cherry filling since it takes the longest.

While the cherry filling is simmering on the stove, you can prepare the cake. Then once the cake is in the oven, that’s a good time to prepare the whipped cream which you can store in the fridge until you’re ready to assemble the cake. 

It’s important to allow both the cherry filling and the cake itself to cool completely before assembling the cake. Otherwise the heat from those components will melt the whipped cream.  

Optional additions

I kept things simple this time and didn’t decorate the cake with any additional embellishments, but if you’re feeling fancy, you could decorate the cake with fresh cherries (leave the stems on for a pretty effect), a dusting of cocoa powder on top, or a sprinkling of dark chocolate shavings (use a vegetable peeler to get those pretty long curls).

More gluten-free dessert recipes

A slice of cake topped with whipped cream and filled with cherry filling.
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5 from 1 vote

Gluten-Free Black Forest Cake

This refined sugar-free, gluten-free Black Forest cake is sweetened with date paste.
Course Dessert
Cuisine American
Keyword gluten-free, refined sugar-free
Prep Time 25 minutes
Cook Time 2 hours 6 minutes
Total Time 2 hours 31 minutes
Servings 12
Calories 342kcal


For The Cherry Filling:

  • 4 cups pitted cherries (fresh, frozen, or jarred)
  • 1/2 cup date paste

For The Cake:

  • 1/2 cup melted butter or oil
  • 2 cups date paste
  • 4 well beaten eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups cocoa powder
  • 1 cup gluten-free oat flour
  • 3 teaspoons baking powder

For The Whipped Cream:

  • 1 cup 35% cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons date paste


For The Cherry Filling:

  • Combine the cherries and date paste in a pot and simmer uncovered on low heat for approximately 90 minutes (or until a cherry pie filling-like consistency is achieved) stirring occasionally.
  • Let cool completely before assembling the cake.

For The Cake:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine date paste, melted butter (or oil), eggs, vanilla extract, and cocoa powder and stir until combined. In a separate bowl combine oat flour and baking powder and stir until combined.
  • Add dry ingredients to wet and stir until combined.
  • Pour into two well greased 9 inch cake pans and bake at 350 degrees Fahrenheit for 36 minutes.
  • Let cool completely before assembling the cake.

For The Whipped Cream

  • Add the cream, date paste, and vanilla to a large mixing bowl and use an electric mixer to beat at medium speed for approximately 8 minutes or until a whipped cream texture is achieved.


  • This cake can be prepared up to three days in advance of serving and stored in an airtight container in the fridge.


Calories: 342kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 227mg | Potassium: 494mg | Fiber: 6g | Sugar: 29g | Vitamin A: 739IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg