The Best Gluten-Free Cherry Chip Cake Recipe

Move over pumpkin spice, it’s time to get ready for cherry season! This gluten-free cherry chip cake is the perfect way to celebrate the arrival of cherries.

The moist and fluffy cake is packed with sweet cherry flavor and studded with chocolate chips. It’s easy to make and can be enjoyed by everyone, even those on a gluten-free or low-carb diet.

gluten free cherry chip cake


Yes, cherries are considered to be both keto-friendly and low carb. One cup of cherries contains only 19 grams of carbs and 5 grams of fiber.

This means that each cup of cherries has 14 grams of net carbs. However, you should limit your intake of cherries if you are following a strict keto diet as they are a high-sugar fruit.

TIPS to make perfect Gluten Free Cherry Chip Cake

  • Make sure all your ingredients are at room temperature before beginning the recipe. This will help the cake to bake evenly.
  • Use fresh cherries if possible. If you can’t find fresh cherries, you can use frozen ones. Just make sure to thaw them before using them.
  • Be careful not to overmix the batter. Overmixing can result in a tough cake.

Pairings and Serving Ideas:

This cake is best served at room temperature or slightly cooled. It can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Serve it plain or with a dollop of whipped cream or your favorite frosting. It’s also delicious and served with a scoop of ice cream or a drizzle of chocolate sauce.

Gluten-Free Cherry Chip Cake health benefits:

This cake is not only delicious but it’s also packed with nutrients that are good for you. Cherries are a good source of fiber, vitamins C and A, and potassium. They’re also known for their anti-inflammatory properties.

Almond flour is high in protein and fiber and is a good source of vitamins and minerals. Coconut flour is also high in fiber and protein and is a good alternative for those who are allergic to wheat or other grains.

❓ Frequently asked questions

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. It will keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Can I use a different type of flour?

You can use all-purpose flour or whole wheat flour in place of almond flour and coconut flour. However, the texture and flavor of the cake will be different.

Can I use a different type of sugar?

You can use brown sugar, honey, or agave nectar in place of the coconut sugar. However, the flavor and texture of the cake will be different.


Gluten-Free Cherry Chip Cake

This gluten-free cherry chip cake is moist, fluffy, and full of flavor. It’s easy to make and perfect for any occasion!

  • Author: Recipeking
  • Prep Time: 15 MINS
  • Cook Time: 25 MINS
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: DESSERT
  • Cuisine: American



2 cups (250 grams) almond flour

1/2 cup (100 grams) coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (200 grams) coconut sugar

1/2 cup (120 ml) olive oil

4 eggs, beaten

1 cup (240 ml) almond milk

1 teaspoon vanilla extract

2 cups (280 grams) cherries, pitted and chopped

1/2 cup (85 grams) chocolate chips


  1. Preheat oven to 350 degrees F (180 degrees C). Grease and line two 9-inch baking pans with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the coconut sugar, olive oil, eggs, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the cherries and chocolate chips.
  5. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.


  • Calories: 290 kcal
  • Sugar: 25 g
  • Sodium: 220 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Carbohydrates: 39 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 50 mg

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