Gluten-Free Chocolate Cake with cherries

gluten free chocolate cake with cherries | apt 2b baking co
gluten free chocolate bundt cake with cherries-96680024.jpg
gluten free chocolate bundt cake with cherries-96680025.jpg
gluten free chocolate cake with cherries | apt 2b baking co

I am still pretty new to the gluten-free baking world, but I am having  a lot of fun figuring it out. I am starting slow, using tried and true recipes and pre-made flour blends, but I am getting ready to dive in and make my own blends...just as soon as I clear some space in the ol "pantry". This go-round was a classic recipe from Amanda Hesser, the Chocolate Dump-It Cake. I made a few swaps in the recipe, mainly buttermilk for the milk/vinegar combo she suggests (I assume for ease, because not everyone keeps buttermilk on hand) and I also added a bit more salt and some espresso powder to pump up the chocolate flavor. The result is a super tasty gluten-free chocolate cake that is pretty indistinguishable from a traditional chocolate bundt.

Amanda's version also has a simple frosting made from chocolate chips and sour cream, but I wanted to do something a little brighter with this cake. Enter this light and delicious whipped yogurt cream with cherries, which honestly would make an amazing breakfast, with a bit less sugar added in, of course. If you aren't a yogurt fan, a bit of  whipped cream or ice cream would be fab too. Choose your own chocolate cake adventure!

Gluten-Free Chocolate Cake with cherries

Adapted just slightly from Amanda Hesser's Chocolate Dump-It Cake

Makes one, 9-inch bundt

This is a super-simple chocolate cake fit for just about any occasion. It comes together quickly, with minimal dishes and no electric mixer necessary which is just the kind of cake I like to make in the summer. The cherry topping is totally optional. Check out the link above for the original frosting recipe.

2 cups (400g) sugar

4 ounces (225g) unsweetened chocolate

1 teaspoon instant espresso powder (or instant coffee powder)

1/2 cup (115g) unsalted butter, plus more for greasing the pan

2 cups (260g) gluten free flour blend (I used Cup4Cup) or all purpose flour plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons salt

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla


1 cup full fat or 2% Greek Yogurt

1/2 cup heavy cream

2-4 tablespoons sugar, to taste

1/2 cup chopped cherries

1/2 teaspoon vanilla extractPreheat the oven to 375ºF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan. 

In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.

Whisk the flour, baking soda, baking powder, and salt together. 

When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.

Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.

Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.

Let the cake cool completely then slice and serve with cherries if desired.

These cherries were sent to me by Hood River Cherry Company, but they didn't pay me for the post. The cherries were unbelievably good.

gluten free chocolate cake with cherries | apt 2b baking co

Double Chocolate Cookies with Cadbury Eggs

double chocolate cookies with cadbury eggs | apt 2b baking co

I don’t like very many packaged chocolate candies because I think they are all kinda waxy and flavorless, but there is a very special place in my heart for milk chocolate mini Cadbury eggs. Every Spring I buy a couple of bags from the drugstore, but they never last very long…The shell is so thin and crisp, the chocolate isn’t horrible, they are pastel and speckly, and once the bag is open I can’t stop eating them.

They are also incredibly delicious, and adorable baked into cookies. I don’t know if I’ve ever gotten as many comments as I did on the photo of these cookies I posted on Instagram today. So, I am here, giving the fair people of Instagram their cookies! You could really sub Cadbury eggs in just about any cookie recipe that calls for chocolatey mix-ins, but they are super tasty in these chocolaty cookies. I bet they would be great in brownies or blondies too…


adapted from

makes about 3 dozen.

I’m a milk chocolate fan so that’s what I used here, you could surely use the Royal Dark Mini Cadbury eggs in these cookies or a combo of milk and dark or 1/2 chocolate chips and half eggs. Be free!

2 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon espresso powder

1 cup unsalted butter, melted and cooled

1 1/2 cups light brown sugar

2 large eggs

1 tablespoon vanilla extract

15 ounces Cadbury eggs (from 2, 10oz bags)

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

Whisk the flour, cocoa powder, baking soda, salt, and espresso powder together.

Chop 1/2 of the Cadbury eggs into smallish pieces, rough quarters is about right. Some of the shells will fall off, don't worry about it.

In a large bowl whisk the butter and brown sugar together until smooth, add the eggs one at a time and mix until smooth. Add the vanilla.

Stir in the flour mixture followed by the chopped Cadbury eggs. Roll the dough into rounded tablespoon sized balls and place them 2-inches apart on the prepared baking sheets. Press a couple of whole Cadbury eggs into the surface of each dough ball.

Bake until just set, about 9-11 minutes, rotating the pans from front to back and top to bottom halfway through baking. Repeat until all of the dough is used.

double chocolate cookies with cadbury eggs | apt 2b baking co