Gluten-Free, Dairy-Free Chocolate Cake with Cherries is a moist, dense cake reminiscent of brownies. Easy to make with only 6 ingredients, it’s suitable for gluten-free, dairy-free, and paleo diets.
What a heartfelt response to last week’s post with my personal story! I think it touched a chord with some people who, hopefully, will begin their own journey to healing. In case you missed it, it’s about rosacea and how I became gluten-free. Yes, the two are connected!
With Valentine’s Day just around the corner, thoughts turn to chocolate. Yes, Valentine’s Day has become very commercialized. It’s fine to decide not to participate. But with all that talk of love and affection surrounding us, I would feel a little left out if I didn’t participate. After all, we do need more love in the world. We should show it to those around us throughout the year, but routines set in. Whether you have a partner, children, grandchildren, parents, or a special friend, I hope you will celebrate in some way.
A few years ago, I talked with my husband about not spending money on expensive flowers, cards, and chocolate for each other at Valentine’s. Rather, we prefer to just go out for a nice dinner. It’s not always right on THE DAY, depending on when that falls in the week. When it’s on a weekday, we go out on the Friday or Saturday night before or after Valentine’s day. The restaurants are usually still catering to the holiday with a Valentine’s themed menu, but they’re much less crowded! One year, we went to the Benmiller Inn near Goodrich, Ontario. There were very few other people there, so we felt we had the full attention of the chef and our server. The food was amazing! It was a lovely evening!
With Valentine’s Day falling on a weekday this year, and the likelihood that we’ll go out on a weekend, we still need to do something special for the actual day, right? That’s where this Gluten-Free, Dairy-Free Chocolate Cake with Cherries comes in. It’s easy to whip up, so I won’t feel like a slave to the kitchen! And, it’s a very nice treat!
NOTE ON PANS
As the recipe indicates, this cake fits well in a 9-inch springform pan. For Valentine’s Day and these photos, I used a smaller, heart-shaped pan and cooked the remaining batter in another small pan.