Alex's Gluten Free Cherry Chip Cake, homemade with love and healthy ingredients.

Doesn't it have a beautiful crumb! I was tickled pink.lol
The additional starches make gluten free cakes light and fluffy.
A pink Cherry Chip Cake, gluten free was a huge hit for my 15 year old grandson's birthday!
Alex and Grandpa. I love my boys!
My grandson Alex turns 15 on Thursday, so over the holiday we had a party! He asked for a Cherry Chip birthday cake, and since I'm the only one in the family who needs gluten free, I was asked to make the cake.

Well, now I'm in a pickle! How the heck was I going to make a gluten free cake that tastes like the Betty Crocker mix he used to love?

I did a lot of research, used the higher starch combination of flours that I used for my birthday Spice Cake and crossed my fingers. The only thing that worried me was the pink frosting!  Not exactly what I would think a 15 year old boy would want, but it was what he asked for, so there you go.

We had a fabulous day in the sun. The kids swam, we all ate tons of great food and then Alex grabbed the cake. He didn't give a fig that it was pink!  We lit candles, sang Happy Birthday and they dug in.

Whew, it worked and he loved it!  It tasted a lot like that old cake mix and it's so much healthier. I felt good about the kids devouring it. You know what he said?  He said "You always were a great cook." He's so sweet. It was a pretty awesome day!

Happy Birthday Alex, we love you very much, Grandma and Grandpa

Linked to Gluten Free Wednesdays


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Ingredients:

Dry Ingredients:
Wet Ingredients: 
  • 1 1/2 cups organic cane granulated sugar, like Wholesome Sweeteners Fair Trade
  • 1 stick organic butter, room temp
  • 8 ounces cream cheese, room temp
  • 2 teaspoons McCormick's pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 4 large eggs, room temp
  • 1 jar natural organic maraschino cherries, drained (reserve syrup) and diced =3/4 cup
Instructions:

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan with olive or coconut oil and tapioca flour.

  1. In a large bowl, whisk to combine the dry ingredients together, set aside.
  2. In the large bowl of your mixer with the paddle attachment, cream the butter and sugar for several minutes on medium high speed. Add the cream cheese and beat in for a minute more.
  3. Lower the speed and add the eggs, one at a time, mixing  for a minute between eggs.
  4. Add the flour slowly. Once incorporated turn the speed back up and beat for 2 minutes. Batter should be thick and pourable. Add the marachino cherries and combine.
  5. Pour into bundt pan evenly.
  6. Bake for 45-50 minutes or until brown and a butter knife inserted comes out clean.


Frosting glaze:

2 cups gluten free powdered cane sugar, add a splash of the reserved cherry syrup, mix and add a little almond milk and a tiny bit of almond extract, beat well with mixer or whisk until you achieve desired thickness. I like a runny consistency that can be poured over the cooled cake.
Pour it slowly on the top edge only, going around the cake and let it drip down naturally.

18 comments

  1. WOw do you have good timing. I was just talking to my daughter who wants to start collecting gluten free recipes for the holidays because her roommate needs them desperately....Thanks so much for sharing this!

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    1. Hey Christine, that is so great! What a wonderful daughter you have to do that for her friend. Tell her to tag me whenever she needs something. Take care, Ali

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  2. This looks really good, and I love that it is gluten free. Your grandson is the same age as my son, and while he would not chose pink as his first choice, I am sure he would still eat a pink cake if it was yummy.

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  3. This looks delicous. My daughter would be into anything pink!!

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  4. Cherry chip cake was one of my favorites when I was a kid. I can't wait to try it!

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    1. Brianna, I would love to have you test it out. Will you get back to me with your results? That would be wonderful.

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  5. This looks truly amazing! I love the pink!

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  6. Replies
    1. I hope you like it as much as we did! Thanks for commenting!

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  7. So excited for this recipe, no eggs!! I can't win to try this!

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  8. I'm just learning about gluten free baking, and this sure looks great! Thanks for posting. I "liked" you on FaceBook, so I look forward to seeing more of your recipes in the future.

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    1. Your welcome! I look forward to getting to know you. Thanks for commenting.

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  9. You don't list eggs in the ingredients but they are in the directions...

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    1. Hi, there are eggs in the ingredients. I forgot to write wet ingredients above them. Thanks for pointing that out!

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  10. Would love to try this cake, is there any way to make it lactose free as well?

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    1. Hi Laurie, the butter is easy. Just use your favorite Earth Balance flavor, but the cream cheese is a little trickier. You could try dry curd cottage cheese (whipped in a blender) instead if you can find it.

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  11. So impressive! And I never knew that natural organic maraschino cherries existed! Oh the possibilities!!

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  12. Oh, Ali this looks AMAZING. The ingredients are awesome! Thanks for sharing with us all over at Savoring Saturdays. ;) :D

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Please be advised related products are random and not always gluten-free!