Gluten-Free Walnut Chocolate Sour Cherry Cake
There is nothing quite like baking with fresh Ontario sour cherries at the height of summer. Their vibrant ruby colour and bright, tart flavour create the perfect balance to rich bittersweet chocolate and crunchy walnuts in this easy gluten-free cake.
The sour cherries in this recipe come from Romagnoli Farms in Ontario's beautiful Niagara Region. Family-owned and operated since 1919, the farm has been growing exceptional fruit for more than a century, making it a cherished destination for generations of local families and home bakers. Supporting local farms not only brings incredible freshness to your kitchen but also helps preserve Ontario's rich agricultural heritage.
Beyond their delicious flavour, sour cherries are packed with nutrition what makes them low -calorie snack or dessert. They are an excellent source of vitamin C, provide dietary soluble fibre that lowers cholesterol, and are naturally rich in anthocyanins—the antioxidants responsible for their deep red colour. Research suggests these antioxidants may help reduce inflammation, support heart health, and aid muscle recovery after exercise. Sour cherries are also one of the few natural food sources of melatonin, making them a popular choice for supporting healthy sleep.
Did you know that folk healers once recommended sour cherries to ease gout symptoms, and some alternative practitioners continue to advocate them today.
Gluten-Free Walnut Chocolate Sour Cherry Cake Recipe
By Zosia Culinary Adventures | Date: July 31, 2026
Preparation Time: 25 minutes
Bake Time: 45 minutes
Yield: 12 servings
Equipment: 23 cm Springform Round Cake Pan
Ingredients:
400 g fresh sour cherries, pitted (or thawed if frozen)
150 g unsalted butter, soft
150 g granulated sugar
4 large eggs, room temperature
100 g bittersweet chocolate, grated
200 g ground walnuts
3 gluten-free ladyfingers for breadcrumbs
1 tablespoon icing sugar for dusting
Instructions:
Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the base with parchment paper. Crush the gluten-free ladyfingers into fine crumbs by hand or in a food processor, then sift the crumbs through a fine-mesh sieve. Lightly sprinkle the sifted crumbs over the parchment-lined base to create a thin, even coating.
Wash the fresh sour cherries, remove the stems and pit them.
Grind the walnuts in a meat grinder or pulse them briefly in a blender until they’re finely ground, resembling a coarse meal.
In a large bowl, beat the softened butter and granulated sugar until very light and fluffy, about 5 minutes.
Separate the egg yolks from the egg whites. Beat the egg whites until they form firm peaks, then set them aside.
Add the egg yolks, one at a time, to the butter mixture, beating well after each addition until fully incorporated. Then add the shredded chocolate and finely ground walnuts, mixing until evenly combined.
Gently fold in the egg whites. The whipped egg whites are what give this cake its light, airy texture, so it's important to fold them into the batter gently rather than stirring vigorously. Start by adding about one-third of the whipped egg whites to the batter and mix gently to lighten the mixture. Then add the remaining egg whites in two additions.
Spoon the batter into the prepared cake pan and smooth the top. Scatter thesour cherries over the surface, pressing them in lightly.
Bake for 45–50 minutes, or until the skewer inserted into the center comes out clean or with a few moist crumbs.
Turn off the oven and let the cake cool inside for 10 minutes. Remove it from the oven and let it cool in the pan for 15 minutes. Then carefully transfer the cake to a wire rack and allow it to cool completely before serving.
Dust with the icing sugar just before serving. It's delicious served on its own or with a dollop of whipped cream or vanilla ice cream.
