Gluten-Free Walnut, Cherry & Chocolate Cake

This is an ultimate luscious and luxury cake great for any occasion. I have to admit that this cake does not belong to the category of simple and fast prepared recipes. I recommend to bake this cake when you have more time, you are not in a rush and when you want to prepare something exceptional.


This one I have baked the first time for my friend’s birthday and it was a big success. It looks pretty, tastes rich, it is not over-sweetened and it contains only the best quality ingredients. On top of that it’s gluten-free and thanks to buckwheat flour, nut’s and spices like cinnamon and cloves, very nutritious as well. Enjoy your time baking.



250g Butter, softened

150g Coconut Sugar 

8 Eggs, room temperature

150ml Rum

1 Tablespoon Orange Zest, grated

1 ½ Teaspoon Cinnamon

½ Teaspoon Cloves, ground

2 Cups  Walnuts, chopped

300g Buckwheat Flour

1 Tablespoon Baking Soda


500ml Fresh Heavy Cream

100g Dark Chocolate

1 Teaspoon Cinnamon

50g Coconut Sugar (optional)

100ml Rum

100g Walnuts, crashed

Cherry Puree


  1. In a bowl of an electric mixer beat together butter (room temperature) and sugar until pale and creamy.
  2. Start adding egg yolks – one by one and beat well after each addition. Add cinnamon, ground cloves and rum.
  3. In a separate bowl mix together flour, salt, orange zest, and baking soda.
  4. Add flour mixture – bit by bit, into the butter & egg yolks mixture and mix properly. Transfer whole mixture into the new clean bowl.
  5. In a clean bowl of a standing mixer whisk together egg whites with a pinch of salt until creating firm peaks.
  6. Add one-third of egg whites into the flour mixture and fold carefully. Do the same with the rest of egg whites until all combined. Add crushed walnuts and mix again –  do not overmix!
  7. Preheat your oven to 180 degrees Celsius. Pour a batter into the round-shape mold greased with butter or baking paper. Bake approximately 40 – 50 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and let it rest in a mold at least half an hour.
  8. Meanwhile, prepare a cream. In a bowl of a standing mixer beat together heavy cream and coconut sugar (if you decide to use it). Melt chocolate in a bowl placed on top of another bowl filled with water (double boiling method). When melted, let it cool for a minute and add it to the heavy cream and mix properly.
  9. With a long bread knife cut your cake twice thru creating 3 layers of dough. Brush first layer with a rum, spread some cherry puree on top (cook cherries in a pot with a bit of water, honey (optional) and AGAR-AGAR or gelatine until thick) and then spread a generous amount of cream. Top with another cake layer and repeat the rum – cherry – cream layer. Cover with the last cake layer.
  10. Spread remaining cream all around the cake (on sides as well). Decorate with crushed walnuts and let it rest overnight in a fridge. This way cake absorbs all the flavors and will taste even better. Enjoy with a cup of coffee or a glass of red wine.


Bon Appetite,

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