When summertime temperatures hit your area, you may wish to forgo baking. This easy to make no bake gluten free black forest cake is perfect for those days. Layered with chocolate wafers and filled with whipped cream and cherries, it is truly a summer delight. You can even add layers of sliced bananas.
Also check out the recipe for traditional Gluten Free Black Forest Cake made with chocolate cake.
Link You May Need (if not using commercially made wafers):
Gluten Free Chocolate Wafers Recipe
No-Bake Black Forest Cake with or without Bananas
- 2 tablespoons pure vanilla extract
- 2 tablespoons cold water
- 1 envelope unflavored gelatin KNOX (2-1/4 teaspoons)
- 4 large eggs separated, at room temperature
- 1 cup granulated sugar divided
- 3-1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Gluten free chocolate wafers as needed (42 cookies when making a 9x13”)
- 2-1/2 cups sliced bananas 3 - 4
- 16 gluten free maraschino cherries sliced in half (Royal Harvest Nature’s), plus more whole cherries for garnish
For the Topping:
- 1/2 teaspoons vanilla extract
- 3 tablespoons confectioners’ sugar
- Chopped chocolate for garnish
Line the inside of a 10-inch round springform pan or 9x13-inch baking dish with plastic wrap, leaving 5 inches overhang.
In a medium-size bowl, add water and 2 tablespoons vanilla extract and sprinkle the gelatin on top; allow to rest for 5 minutes.
In a bain marie (saucepan of simmering water with a glass bowl on top), whisk together the egg yolks and 1/2 cup sugar until pale in color and it begins to thicken, about 2 minutes. Transfer to a room temperature bowl to cool.
In the bowl of your electric mixer whip 2-1/2 cups of heavy cream and 1 teaspoon vanilla extract on high speed until it reaches stiff peaks (peak remains straight).
Fold a third of the whipped cream into the gelatin mixture and then fold this mixture into the remaining whipped cream.
In a clean bowl, using your electric mixer, beat the egg whites on medium-high speed until soft peaks form (the peak remains curved), about 2 minutes.
Gradually sprinkle in the remaining 1/2 cup sugar and beat on high speed until it reaches stiff peaks. Fold this meringue into the whipped cream. (It makes 8 – 10 cups.)
Arrange chocolate wafers in the bottom of the prepared pan, filling in the bottom with broken cookie pieces as needed.
Combine the cherry halves with half of the whipped cream and spread on top. (Alternatively, add a layer of sliced bananas and add plain whipped cream.) Repeat this process: layer of cookies, layer of bananas, if using, and finally remaining whipped cream mixed with cherry halves. Add a third layer of chocolate cookies.
Cover with overhung plastic wrap and freeze for at least 6 hours up to 3 days.
The day you wish to serve this cake, remove from freezer and remove the cake from the pan using the overhung plastic wrap. (If the plastic wrap sticks to the pan, use a lighter or kitchen torch to slightly warm the bottom of the pan. A gas stove will work as well.) Transfer to serving platter.
Using your mixer on high speed, beat the remaining 1 cup of heavy cream with 1/2 teaspoon vanilla extract until stiff peaks are achieved. Frost the cake, and if desired, fill a pastry bag with leftover whipped cream, fit with a star tip, and dollop some decorations on top. Add chopped chocolate to the top and sides, if desired and few whole cherries.