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Easy Gluten Free Black Forrest Cake

Making a gluten free Black Forrest Cake is easy using the Well and Good Mud Cake Mix.

This recipe uses two mixes to make a four-layered masterpiece. If that’s too much, just use one mix and halve the other ingredients.

Gluten Free Black Forest Cake


Mud Cake:

Cherry Syrup:

  • 680g Jar or Morello Cherries
  • 60 ml Kirsch liqueur
  • 1/3 Cup Sugar
  • 4 tsp Corn flour

Chocolate Frosting:

  • 75g of Butter or dairy free alternative.
  • Frosting mix (included in Mud Cake Mix pack)

Cream Frosting:


There are four parts to this recipe: Mudcake, frosting, cream, and cherries.

1. Cake

  1. Preheat oven to 175°C (160°C fan forced)
  2. Grease or line an 18cm round tin.
  3. In a large bowl combine water, oil and eggs, with the mud cake mix. Stir with a wooden spoon to a smooth consistency.
  4. Pour the batter into a prepared cake tin and set to bake for 45 – 50 minutes.
  5. Rest for 5min in the cake tin, then place on a wire rack to cool.

Tip: Time will vary depending on your oven, insert a skewer into the middle of the cake to check consistency, if the skewer is clean, your cake is ready to come out of the oven.

When cool cut the cake into 2 cake rounds.

2. Cherries

  1. Drain the cherries and bring the liquid on the stove to a boil add the sugar and the Kirsch.
  2. Mix the corn flour with enough water to make a slurry and whisk it into the boiling cherry liquid. Pour over the cherries and set aside to cool.

3. Chocolate Frosting

  1. Combine 75g of butter or margarine with the frosting mix (included in pack).
  2. Mix on high for one minute with an electric mixer.

4. Cream Frosting

See Recipe>

Time to build the cake!

  1. Start with the first half of the cake and top with the cream frosting.
  2. Sprinkle the cherries and drizzle with syrup (set some aside for the top decorative layer).
  3. Place the second piece of cake on the top and frost with the chocolate frosting.
  4. Pipe decorative with the cream frosting and sprinkle with the cherries and drizzle with the syrup.

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