Gluten-free Chocolate Raspberry Cake

Gluten-free Chocolate Raspberry Cake

  • Cake:
  • 265g plain GF flour
  • 1/2tsp xanthan gum
  • 50g cocoa powder
  • 1.5tsp baking soda
  • 1.5tsp baking powder
  • 1/2 tsp salt
  • 350g granulated sugar
  • 2 organic eggs
  • 250ml milk
  • 125ml vegetable oil
  • 250ml hot water
  • Ganache:
  • 100ml double cream
  • 175g unsalted butter
  • 225g good quality chocolate (at least 55%)
  • Pinch of sea salt
  • 1/2 cup raspberry jam
  • Handful of Driscoll’s fresh raspberries for decorating

15+40 min | 6 | dessert | other cooking styles | community

Gluten-free Chocolate Raspberry Cake

This is my all time favourite decadent and luxurious gluten-free chocolate & raspberry cake, so easy to make and so delicious. I’ve chosen to decorate it with Driscoll’s fresh raspberries as they’re bursting with flavour! Special Thanks to Sarah!


Special Thanks to Sarah Al Jbori - Sarahs Kitchen

    1.    Preheat oven to 180 degrees C and line two 7 inch baking tins with butter and cocoa powder
    2.    In a bowl add all dry ingredients and whisk well. 
    3.    Next, add the eggs, milk and oil and whisk until you have a smooth batter. 
    4.    Add the hot water and whisk until you have a runny batter with no lumps. 
    5.    Divide the batter equally between your tins and bake for 35-40 mins or until an inserted skewer comes out clean. 
    6.    Leave the cakes on a cooling rack to cool completely then level using a knife or cake leveller. 
    7.    To make your ganache place all the ingredients in a bain-marie (heat-proof bowl) over a hot water bath and stir until it’s all melted and well combined. Remove and allow to cool completely and thicken. You can speed this process by whisking it using an electric whisk to thicken it quicker. 
    8.    To assemble the cakes place some ganache on your cake stand then the bottom cake sponge. You may wish to brush the sponge with some milk to keep it moist. Next, spread a generous amount of raspberry jam and then a generous amount of ganache. 
    9.    Place your final cake sponge on top and cover the whole cake with the ganache. Decorate with Driscoll’s fresh raspberries, some raspberry jam and if you wish sprinkle some sea salt (it makes it a little more fancier and posh!)


Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.