clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Forest Gateau

  • Author: Laura
  • Total Time: 2 hours
  • Yield: 10-12 servings 1x




2 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour

¾ cup carob or cocoa powder

1 tablespoon espresso powder

2 teaspoons baking soda

2 teaspoons baking powder

1 ¼ cups coconut sugar

2 large eggs

½ cup olive oil

2 teaspoons pure vanilla extract

1 cup milk (I used almond, use what you love)

2/3 cup hot brewed coffee


2 cups pitted bing or sour cherries

¼ cup pure maple syrup

¼ cup brandy or liqueur of choice (I actually used black raspberry vodka)

For assembly

2 cups heavy cream

1 vanilla bean, split and scraped, seeds reserved

1012 bing cherries with pits and stems

2 tablespoons coconut oil

2 tablespoons carob or cocoa powder


Make the cake.  Preheat oven to 350 degrees F.  Oil and line 2 8 or 9 inch round pans with parchment.

In a large bowl, whisk together the flour, carob or cocoa, espresso, baking powder and soda, and coconut sugar.  Add the eggs, oil, milk, vanilla, and coffee, and whisk to combine.  Divide batter equally between the pans and bake 25-30 minutes, until toothpicks inserted in the center come out clean or with a few moist crumbs.  Cool cakes completely in pan.  Cakes may be made up to 1 day ahead.

Make the cherries.  In a medium saucepan, combine cherries, syrup, and liqueur.  Place over medium heat, and cook, stirring frequently until cherries soften and liquid thickens, about 20 minutes.  Pour into a bowl to cool to room temperature, before covering and refrigerating until chilled.  Cherries may be made up to 1 week ahead of time.

To assemble the cake, place the cream in a large bowl.  Using a hand or stand mixer, beat until stiff peaks form.  Beat in the vanilla bean seeds.

Melt the coconut oil in the microwave for 1 minute.  Stir in the carob or cocoa powder, and dip the cherries in until fully coated.  Place on parchment paper to set.

Place one cake on a stand or serving platter of your choice.  Top with a thick layer of whipped cream.  Spoon a layer of cherries on top, leaving a small boarder of cream.  Top with the remaining cake.  Dollop cream over the top of the cake and smooth down the sides using an offset spatula until the entire cake is covered.  Top with cherries and carob or chocolate shavings if desired.

Chill cake at least two hours before serving.  Cake may be stored in the refrigerator for up to 3 days.  Serve with more cherries and cream if desired.


Recipe adapted from Butter and Brioche

  • Prep Time: 1 hour
  • Cook Time: 1 hour