- Gluten Free Chocolate Cake:
- 1 1/2 cups certified gluten free quick cooking oats
- 1 tsp ground flax seeds
- 2 tsp boiling water
- 1 cup canola oil 180ml
- 3/4 cup buttermilk
- 1/4 cup strong brewed coffee warm or cold, not hot
- 1 cup packed brown sugar
- 1 tsp vanilla
- 3 large eggs room temperature
- 6 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Cherry Sauce:
- 3 cups pitted halved cherries
- 1 cup water
- 4 tablespoons brown sugar
- 1 teaspoon vanilla
- 2 teaspoons corn starch
- 2 teaspoons water
- Whipped Cream:
- 1 1/2 cups heavy cream 35%
- 1/3 cup powdered icing sugar
- 1 teaspoon vanilla
Gluten Free Chocolate CakePreheat oven to 350 degrees F and grease or line 2 8″ round baking pans.
In blender or food processor, process oats until ground into a fine powder. Pour into a small bowl.
In a small bowl, combine ground flax and boiling water. Let sit for 10 minutes.
In the blender, add canola oil, buttermilk, coffee, brown sugar, vanilla, and eggs and blend until smooth.
Add the ground oats, ground flax mixture, cocoa powder, baking powder and salt and blend until smooth, stopping to stir and scrape down sides if necessary.
Divide batter evenly between prepared pans and bake for 20-24 minutes, until a toothpick comes out clean. Cool completely before assembling.
Cherry SauceIn a medium pan, add cherries, water and brown sugar. Bring to a simmer over medium heat and cook 10-15 minutes until softened. Stir in vanilla.
Combine corn starch and water and add to the cherries gradually, adding only the amount necessary to reach desired consistency.
Remove from the heat and cool completely before assembling.
Whipped CreamIn a large bowl, whip cream with an electric beater until soft peaks form. Add sugar and vanilla and continue whipping until stiff peaks form. Chill until ready to assemble.
Assembly:Lay one chocolate cake layer on a serving platter. Top with half the whipped cream and half the cherry sauce. Repeat layers one more time. Garnish with additional cherries if desired.