This quick and easy black forest cake with a combination of cherries and chocolate can’t be beat. Serve it with a dollop of dairy free whipped topping if desired.
1 cup All-Purpose Gluten Free Flour Blend
3/4 cup sugar
2 heaping tbsp Cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk
2 tbsp olive oil
1 tsp vanilla extract
1 cup packed brown sugar
1/4 cup Cocoa
1 1/2 cups hottest tap water
1/4 cup kirsch (cherry brandy)
Cherry pie filling
Dairy free whipped topping (optional)
Preheat oven to 350 degrees F.
Mix together the gluten free flour, sugar, 3 tbsp cocoa, baking powder, and salt in a medium sized bowl.
Using a 1 cup measure mix together the almond milk, olive oil, and vanilla. Add the liquid ingredients to the gluten free flour mixture, stir well and place the batter in an ungreased 8 X 8 inch cake pan, making sure it’s smooth on top.
Mix the brown sugar and 1/4 cup cocoa together, sprinkle it on top of the cake batter (Do not mix it together). Mix together the hot water and kirsch, pour it over the batter and bake for 40 minutes.
Serve when warm, making sure to spoon some of the sauce from bottom of pan over the top of the cake. Serve with cherry pie filling and whipped topping, if desired. Makes about 9 servings.