Gluten Free Cherry Chocolate Cake Recipe

by Carol Kicinski on December 23, 2014

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Gluten Free Cherry Chocolate Cake Recipe

If you are looking for a grain free, as well as gluten free recipe for your holiday dinner or party, might I suggest that you give this Gluten Free Cherry Chocolate Cake recipe a try?

It is simple to prepare, stands up well, and is utterly delicious.

You might notice a surprising ingredient in both the ice cream and cake portion of this recipe – gluten free tamari or soy sauce. Yes, that’s right – soy sauce!

Before you decide that I must be crazy, hear me out. Tamari has a way of intensifying the flavors of both chocolate and vanilla. It brings out this almost butterscotchy flavor in vanilla, enhances sweetness and adds this certain something that is hard to describe but wonderful to experience.

The subtle saltiness of tamari heightens flavor – have you ever had a cookie that was made without salt? Bland, right?

When it comes to chocolate, tamari just might be your new best friend. The roasted notes add richness.

Don’t go overboard, just a dash or two added to baked goods and desserts will enrich and enhance without overpowering.

Do you have any other unusual uses for tamari? If so, I’d love to hear!

Gluten Free Cherry Chocolate Cake Recipe Image

Gluten Free Cherry Chocolate Cake Recipe


4 tablespoons San-J Gluten Free Tamari, use divided
1 pint vanilla ice cream, softened
Gluten-free non-stick cooking spray
1 cup semi-sweet chocolate chips
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 large eggs, separated
¾ cup sugar
2/3 cup gluten free almond flour
1 (12 ounce) bag frozen cherries, thawed


Stir 3 tablespoons of tamari into the softened ice cream and re-freeze. Keep in the freezer until a few minutes before serving time.

Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray, line the bottom with a piece of parchment paper cut to fit and spray the paper.

Place the chocolate chips and butter in a microwave-safe bowl and cook on high power 1½-2 minutes or until most of the chocolate chips are melted. Stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon tamari. Let cool.

Beat the egg yolks and sugar together until thick and pale yellow, 2-3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.

With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into the prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.

Serve slices of cake warm or at room temperature topped with a scoop of ice cream.


This Gluten Free Cherry Chocolate Cake Recipe serves 6-8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 4 comments… read them below or add one }

Sarah at The Fasting Diet Plan February 3, 2015 at 12:40 am

Wow! Soy Sauce in ice cream and cake? That’s something I’ll definitely try. I’m sure everyone would love to have a second or a third slice without worrying about their diet. Thanks a lot for this great recipe.


Carol Kicinski February 4, 2015 at 8:00 am

Hi Sarah,

I know! It sounds funky but works great. And thanks, you’ve very welcome.



Lori September 7, 2017 at 9:23 am

Hi Carol. Just wondering if I can make this tonight and freeze it as I don’t need it until Sat. Thoughts?


Carol Kicinski September 8, 2017 at 1:15 pm

Hi Lori,
Yes, it should freeze just fine. Hope you enjoy it!


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