Alex's Gluten Free Cherry Chip Cake, homemade with love and healthy ingredients.

Doesn't it have a beautiful crumb! I was tickled pink.lol

The additional starches make gluten free cakes light and fluffy.

A pink Cherry Chip Cake, gluten free was a huge hit for my 15 year old grandson's birthday!

Alex and Grandpa. I love my boys!

My grandson Alex turns 15 on Thursday, so over the holiday we had a party! He asked for a Cherry Chip birthday cake, and since I'm the only one in the family who needs gluten free, I was asked to make the cake.

Well, now I'm in a pickle! How the heck was I going to make a gluten free cake that tastes like the Betty Crocker mix he used to love?

I did a lot of research, used the higher starch combination of flours that I used for my birthday Spice Cake and crossed my fingers. The only thing that worried me was the pink frosting!  Not exactly what I would think a 15 year old boy would want, but it was what he asked for, so there you go.

We had a fabulous day in the sun. The kids swam, we all ate tons of great food and then Alex grabbed the cake. He didn't give a fig that it was pink!  We lit candles, sang Happy Birthday and they dug in.

Whew, it worked and he loved it!  It tasted a lot like that old cake mix and it's so much healthier. I felt good about the kids devouring it. You know what he said?  He said "You always were a great cook." He's so sweet. It was a pretty awesome day!

Happy Birthday Alex, we love you very much, Grandma and Grandpa

Linked to Gluten Free Wednesdays

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

Ingredients:

Dry Ingredients:

• 1 cup gluten free Bob's Red Mill Brown Rice flour
• 1 cup gluten free Bob's Red Mill Potato Starch
• 1 cup gluten free tapioca starch/flour  ( I buy it at the Asian grocery)
• 2 tablespoon baking powder
• 1 teaspoon psyllium husks
• 1 teaspoon salt

Wet Ingredients: 

• 1 1/2 cups organic cane granulated sugar, like Wholesome Sweeteners Fair Trade
• 1 stick organic butter, room temp
• 8 ounces cream cheese, room temp
• 2 teaspoons McCormick's pure vanilla extract
• 1/4 teaspoon pure almond extract
• 4 large eggs, room temp
• 1 jar natural organic maraschino cherries, drained (reserve syrup) and diced =3/4 cup

Instructions:

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan with olive or coconut oil and tapioca flour.

1. In a large bowl, whisk to combine the dry ingredients together, set aside.
2. In the large bowl of your mixer with the paddle attachment, cream the butter and sugar for several minutes on medium high speed. Add the cream cheese and beat in for a minute more.
3. Lower the speed and add the eggs, one at a time, mixing  for a minute between eggs.
4. Add the flour slowly. Once incorporated turn the speed back up and beat for 2 minutes. Batter should be thick and pourable. Add the marachino cherries and combine.
5. Pour into bundt pan evenly.
6. Bake for 45-50 minutes or until brown and a butter knife inserted comes out clean.

Frosting glaze:

2 cups gluten free powdered cane sugar, add a splash of the reserved cherry syrup, mix and add a little almond milk and a tiny bit of almond extract, beat well with mixer or whisk until you achieve desired thickness. I like a runny consistency that can be poured over the cooled cake.
Pour it slowly on the top edge only, going around the cake and let it drip down naturally.