Cherries galore! What to do?

What a beautiful surprise when a friend brought us kilos of beautiful cherries from her cherry trees!

There are only that many cherries you can eat in one sitting, so I needed to find ways to make something delicious out of them.

I made some jam, but then I still had some cherries, so I browsed the web to find some good and easy gluten-free cherry cake recipes.

I landed on this one from the Domestic Gothess and made a few adaptions to make it gluten-free and create a delicious combination with cocoa. I made it into a gluten-free cherry cake for better health. If you want to know why I believe in gluten-free food for better health read on after the recipe.

But first the cake!

This recipe makes a whole cookie sheet of cake.

This is what you need:

Dry ingredients

  • 200 g  plain gluten-free flour
  • 200 g ground almonds
  • 100 g sugar or coconut sugar
  • 100 g xylitol or erythrit
  • 3 ½ tsp baking powder
  • ¼ tsp salt
Wet ingredients
  • 2 eggs ( or 2 chia eggs for vegan version)
  • ½ cup olive or avocado oil
  • 1 cup unsweetened non-dairy milk
  • 1 cup apple sauce
  • 1 tsp almond extract (or vanilla)
  • 1 Tbsp apple cider vinegar
  • 4 Tbs cocoa powder
  • 3 cups pitted cherries (frozen or fresh) – or other fruit like apricots, peaches etc.

This is how you make it:

  • Mix all dry ingredients except cocoa and cherries in a bowl, and mix wet ingredients in a second bowl.
  • Add dry mix to wet mix and incorporate briefly just to combine, don’t overmix.
  • Pour ½ to  ¾ of the wet mix on a cookie sheet lined with baking paper.
  • Mix cocoa powder into the remaining dough, and add a little vegan milk if too dry.
  • Pour on top of the dough on the cookie sheet and mix a little with a fork to get the marble effect.
  • Top with the cherries (or other fruit) and move the tray a little to let them sink into the dough.
  • Bake at 160 degrees Celsius (350 Fahrenheit) for 30 – 35 minutes.
  • Test with a toothpick in the center. If it comes out clean the cake is ready.
  • Let cool before cutting it.


If you make this cake let me know how you liked it! I want to know! 🙂

Enjoy! 🙂

I want to finish by telling you that I have a good reason to bake with gluten-free flour and am so used to it by now, that I don’t miss the wheat-based recipes at all.

Gluten can be health-disruptive for many of us, many more than is commonly believed. The reason for this is that gluten causes reactions in the small intestine which can lead to a leaky gut, causing inflammation in the body and a whole range of chronic health issues.

If you suffer from chronic symptoms like digestive issues, constipation, bloating, but also from things like migraines, joint pain, high blood pressure, diabetes 2, and many more, then looking into and optimizing the food you eat, combined with some lifestyle modifications, can bring you a lot of relief.
From my own story and that of my clients, I can say that it is worth it to look at the root causes of our chronic symptoms and make the needed changes. It will not only reduce the main symptom but help to improve our overall wellbeing. And what is better than going through life with lots of energy, without pains and discomfort and fuelled by a deep-seated joy, because we feel so amazing?

If you feel ready to start feeling better, book a free Health Clarity session to discuss your next steps. I am looking forward to talking to you and helping you on your health journey!

To your health,