If you’re looking for a chocolatey, fudgy, rich dessert, this Flourless Chocolate Cherry Cake is the answer.
It makes a great Christmas day dessert as you can make it ahead, store it at room temperature (no need to take up that valuable fridge or freezer space!) and serve it warm or cold.
It also happens to be gluten free.

Overhead image of Chocolate Cherry Cake on a wire rack with cherries scattered around.
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With flavours of a black forest tart mixed with the fudgy texture of chocolate brownies, this gorgeously chocolatey cake has all of my favourite flavours!
It stays moist for days, due to the ground almonds, so it’s great to make ahead.

📋 What do we need?

Ingredients for Chocolate Cherry Cake on a wooden table

You can use fresh, frozen or even tinned cherries for this recipe. Check out the notes in the recipe card for more info.

🔪 How to make this chocolate and cherry cake

**Full recipe with detailed steps in the recipe card at the end of this post**.

  • Cream the butter and sugar together, then add in vanilla and almond extract.
  • Continue to mix, and add in 4 eggs, one at a time. The mixture will look like it’s split at this point, but DON’T WORRY, all will be fine!
  • Fold in ground almonds, cocoa powder and baking powder, then stir in melted chocolate and chocolate chips (oh yeah – we’re going triple chocolate!!).
  • Transfer it all to a flan tin and press in the cherries. Then bake until the centre is set and a skewer comes out clean.
8 image collage showing how to make Chocolate Cherry Cake

Once out of the oven, mix together a little cherry jam with a splash of water and brush over the warm cake for a beautiful sticky, shiny glaze.

📺 Recipe Video

Watch How to make this AMAZING gluten free chocolate cherry cake.


👩‍🍳PRO TIP Serve this Flourless Chocolate Cherry Cake cold with a nice cup of coffee, or slightly warm (a few seconds in the microwave, or wrap slices in foil and place in a medium oven for 5 minutes) with some thick cream.

I love to swirl a little cherry jam into the cream and serve with a few fresh cherries.

Chocolate Cherry Cake slice on a dark plate. Cherries in foreground, rest of cake in background.

🍽️ More gluten free desserts?

I have quite a few gluten free desserts on my site – here are a few of my favourites:

A delicious gluten free cake that everyone will love!

Overhead of Chocolate Cherry Cake with a slice taken out.

🍲 More Sweet Treats

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4.84 from 12 votes

Chocolate Cherry Cake

A chocolatey, fudgy, black cherry cake – perfect for Christmas day dessert! Make it ahead, store at room temp and serve it warm or cold!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: British


  • 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks
  • 200 g (1 cup) golden caster (or granulated) sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 medium eggs
  • 200 g (1 2/3 cups) ground almonds (course almond meal)
  • 50 g (1/2 cup) cocoa powder (usually gluten-free, but best to check if required)
  • 1 tsp baking powder (ensure it's gluten-free if required)
  • 100 g (3.5oz) dark chocolate (70% is good) melted
  • 50 g (1/3 cup) chocolate chips
  • 300 g fresh or frozen black cherries pitted (see tip in notes section)
  • 2 tbsp cherry jam

To Serve:

  • thick whipped cream
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  • Preheat the oven to 170C/325F (fan) and lightly grease a 23cm diameter loose-bottomed flan tin.
  • Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
    225 g (1 cup minus 1 tbsp) unsalted butter, 200 g (1 cup) golden caster (or granulated) sugar
  • Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
    1 tsp vanilla extract, 1 tsp almond extract, 4 medium eggs
  • Fold in the ground almonds, cocoa powder, and baking powder.
    200 g (1 2/3 cups) ground almonds, 50 g (1/2 cup) cocoa powder, 1 tsp baking powder
  • Fold in the melted chocolate and chocolate chips until thoroughly combined.
    100 g (3.5oz) dark chocolate (70% is good), 50 g (1/3 cup) chocolate chips
  • Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
  • Slice half of the cherries in half and leave half of them whole.
    300 g fresh or frozen black cherries
  • Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
  • Place in the oven to cook for 40-50 minutes – until an inserted skewer comes out clean.
  • Take out of the oven.
  • Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
    2 tbsp cherry jam
  • Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate. You can serve this cake warm (tastes great with ice cream) or room temperature.
    thick whipped cream


YouTube video


Tip: Use frozen cherries, fresh cherries, or even tinned cherries.
If you’re using frozen cherries, you can use them while they’re still frozen. If they’ve defrosted, pour off the excess liquid before using.
If you’re using tinned cherries, pour off the liquid before using.
Can I make it ahead?
Yes, make the cake, then cool, cover and store at room temperature for up to 3 days.
You can warm individual slices up in the microwave for a few seconds if you’d like to serve it warm.
Can I freeze it?
Yes, cool, cover and freeze the cake. Defrost overnight in the refrigerator, then allow to come up to room temperature before serving (or warm slices in the microwave for a few seconds if you’d like to serve it warm).
Nutritional Information is per serving, without serving suggestion of whipped cream.


Calories: 398kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 28mg | Potassium: 233mg | Fiber: 4g | Sugar: 23g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first posted in March 2017. Updated in November 2020 with new photos and a few tweaks to the recipe to make it even easier.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Deb says:

    5 stars
    This was an amazing cake – so tasty – and had a texture close to a non-GF cake. We were going to freeze the leftovers but it didn’t last that long!

  2. Maureen Wilde says:

    5 stars
    If I could I’d give this 6 stars. This is my standby ‘all sing all dance’ dessert.
    Stored at room temp. it lasts very well.
    Latest variation of it is divided into two or three small pans, one for now two in the freezer. Plan is to give a small one as a Christmas gift to chocaholic friend or two.
    Many thanks for this recipe Nicky.