Gluten Free Black Forest Cakes

Gluten-Free Black Forest Cakes

Gluten-Free Black Forest Cakes

By: Lisa Guy

Cherries are a fabulous source of vitamin C, which is vital for maintaining healthy skin and for boosting the body’s immune defences. Vitamin C contains potent antioxidant and anti-inflammatory phytonutrients that help combat inflammation and oxidative stress in the body. Cherries are also a great source of dietary fibre to support healthy digestion and bowel regularity.



Prep time

Cook time


Gluten Free, Vegetarian


  • 250g pitted cherries (frozen cherries work well)
  • 5 organic eggs
  • 200g almond meal
  • ¾ cup cacao powder
  • 1/3 cup raw honey
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • Cherry Filling:
  • 1¼ cups pitted cherries
  • 2 tsp raw honey
  • Frosting:
  • 230g organic cream cheese
  • 3–4 tsp raw honey
  • 12 fresh cherries, to garnish


  • Preheat oven to 180°C. Place paper cups into a 12-hole cupcake tray.
  • Blend all cake ingredients in a food processor and spoon into lined cupcake tin.
  • Bake for 25–30 mins, until a skewer comes out clean from the centre.
  • While cakes are cooling, cut a hole in the centre of each cupcake.
  • To make the cherry filling, place the cherries and honey in a small saucepan over medium heat and stir. Mash with the back of a fork and combine until it’s a chunky jam-like consistency.
  • Fill each hole with a good spoonful of cherry mixture. Keep any remaining filling to colour the frosting.
  • To make the frosting, combine the cream cheese and honey with a hand beater.
  • To add a splash of colour and flavour, press the remaining cherry mixture through a fine strainer and add the juice, in small amounts, to the frosting until the desired colour is achieved.
  • Frost each cupcake and garnish with a cherry on top to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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