Gluten-Free Creamy Cherry Cake

Creamy and studded with cherries, this creamy cherry cake is a wonderful summer cake when cherries are in season. It comes together quickly and has a creamy texture that is custardy, refreshing, and delicious.

To make the creamy cherry cake, you simply blend cottage cheese with Greek yogurt, eggs, sugar, salt, honey, vanilla, and cornstarch until combined. Then, it gets poured into a cake pan, studded with cherries, and baked in the oven.

What is a Creamy Cherry Cake?

This creamy cherry cake is a gluten-free cake that has a custard texture. It is a blend of cottage cheese, Greek yogurt, eggs, honey, cornstarch, and vanilla for a cake that is high in protein and includes a natural sweetener.

Pro Tips

• When making the batter, use an immersion blender to remove any lumps.
• Use fresh unblemished cherries that are fully ripe for the best flavor.
• If you can’t find fresh cherries, you could use jarred cherries instead.
• You will know the cake is fully baked when it has puffed up, turned golden brown around the edges, and has an opaque appearance.

Frequently Asked Questions

Is Creamy Cherry Cake Gluten-Free?

Yes, it is! It doesn’t include any flour or other wheat products making it a great choice for people on gluten-free diets. It simply comprises yogurt, cottage cheese, honey, and cornstarch which bake together into a velvety textured cake.

Can I Use Another Type of Fruit?

Absolutely! If you would prefer not to use cherries or they aren’t available to you, you could use sliced plums, apricot halves, or sliced peaches instead.

Can I Use Another Type of Sweetener?

Yes, if you don’t want to use honey, you could replace it with maple syrup or agave syrup. Monkfruit syrup is also an excellent option if you are eating lower carb.

How to Store Creamy Cherry Cake

Leftover cake should be covered and stored in the fridge where it should keep for up to 3 to 5 days.

How to Make Creamy Cherry Cake

Step 1

Step 1

In a bowl, whisk the cottage cheese with the Greek yogurt, eggs, sugar, salt, honey, vanilla, and cornstarch until combined. Use an immersion blender to pulse the mixture until smooth.

In a bowl, whisk the cottage cheese with the Greek yogurt, eggs, sugar, salt, honey, vanilla, and cornstarch until combined. Use an immersion blender to pulse the mixture until smooth.

Step 2

Step 2

Pour the batter into a loaf pan and add the cherries on top. Bake it in a 356 F (180 C) oven for 25 to 30 minutes.

Pour the batter into a loaf pan and add the cherries on top. Bake it in a 356 F (180 C) oven for 25 to 30 minutes.

Step 3

Step 3

Once cooled, serve it dusted with powdered sugar.

Once cooled, serve it dusted with powdered sugar.