Decadent Chocolate Cherry Cake {Grain-Free, Paleo, Dairy-Free}

This decadent chocolate cherry cake is made with wholesome ingredients for a grain-free, paleo-friendly, and dairy-free treat that is so rich and chocolatey. Topped with cherries, you can indulge in this delicious cake without any of the refined sugars or grains! And guess what? It’s nut-free, too!

Sometimes when I’m making dessert I want to keep it simple, and sometimes I want to go all out and make a decadent chocolate cake. But that doesn’t mean that chocolate cake has to be complicated! This recipe is so easy to throw together. In fact, it only takes about an hour to get this cake on the table! If you want to make it even faster, then you could skip the frosting and top it with some fresh cherries instead. But I’m not a skip-the-frosting kind of person.

Decadent Chocolate Cherry Cake Recipe

Paleo chocolate cakes are typically made with almond flour, like our Grain-Free Dark Chocolate Cake. But what about a cake for all of you with nut allergies following a grain-free lifestyle? Well, this nut-free version uses Wildly Organic Coconut Flour for a dense, cherry infused version. Keep in mind when baking with coconut flour that it is highly absorbent so you’ll need a lot of eggs! Our recipe contains 8 eggs to create the perfect textured chocolate cherry cake!

I wanted to make a more wholesome version of a chocolate cherry cake, which can be tricky if you want to top it with smooth, creamy frosting. Buttercream frosting is typically made with some butter, a little milk, and a whole lot of sugar. I wanted to make a much more blood sugar friendly version, so the powdered sugar overload had to go. Wildly Organic Coconut Milk Powder is similar in texture to powdered sugar, but it’s also full of healthy fats and fiber. Bingo! It took more than a few tries to get the frosting to work just right, but it was worth it. My entire family, even my husband who hates cake, quickly devoured this chocolate cherry cake.

I like things quick and easy, especially when it comes to my desserts, but this cake needed a little extra love to make it perfect.  At first I tried blending the cherries in with the coconut milk. What I got was a soggy, sad mess. Sifting the frosting ingredients, and cooking the cherries long enough are really important to get the frosting to come out right.

If you have natural cherry flavoring you want to use instead and skip adding real cherries, then go for it. The cherry extracts at my local store were all made from artificial flavoring, which is a no-go in our house. Since it can be hard to find a truly natural cherry extract that tastes good (and kudos to you if you know one!), I decided to go back to the source and use actual cherries. You can use either fresh or frozen black cherries here, but I think frozen works a little better. Be sure to cook them long enough though or they won’t release enough flavor.

In the mood for more cake? There’s plenty to go around!

• Grain-Free & Dairy-Free Pumpkin-Coconut Crumb Cake
• Gluten-Free Blueberry Almond Cake {with freeze-dried blueberry powder}
• Grain-Free Chocolate Coconut Cupcakes With Whipped Coconut Butter Frosting
• Gluten-Free Mini Cranberry Walnut Breads {No Refined Sugar, Dairy-Free Option}

Will you use fresh or frozen cherries for this Decadent Chocolate Cherry Cake?

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