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    Home » Recipes » Cakes + Tarts

    The BEST Gluten-Free Chocolate Raspberry Cake

    Feb 1, 2022 · Leave a Comment

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    This gluten-free raspberry chocolate cake is rich, delicious, and ultra chocolatey. It combines a classic chocolate layer cake with a tart raspberry sauce and creamy chocolate buttercream frosting.

    raspberry-cake

    This recipe is popular all year long. Try serving this recipe for a graduation party, birthday party, or dinner party. This cake would be spectacular and wow all your guests!

    The raspberry chocolate cake was inspired to go with my microwave raspberry sauce, and pairs well with my chocolate buttercream recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • The Flour
    • The Flax Egg
    • FAQ
    • Equipment
    • Storage
    • Top tip
    • The BEST Gluten Free Chocolate Raspberry Cake
    • Food safety

    Ingredients

    frost-a-cake
    • Unsalted butter
    • Granulated sugar
    • Flax eggs
    • Gluten-free flour
    • Cocoa powder
    • Baking soda
    • Salt
    • Water

    See recipe card for quantities.

    Instructions

    • Preheat the oven to 350 degrees. Grease and flour two six-inch cake pans and set them aside.
    • Make the flax egg. See detailed instructions HERE.
    • Cream the butter, sugar, and flax eggs together in a medium-sized bowl. Set aside.
    buttercream-process-shot
    • In a separate bowl for the dry ingredients, combine the flour, cocoa powder, baking soda, and salt. 
    • Slowly pour the flour mixture into the butter and flax egg mixture. Stir to combine. Add water and stir again.
    • Evenly divide the batter between the two cake pans and bake in the oven for 30 minutes.
    frost-a-cake
    • Use a toothpick to ensure the cake is done. Then, take it out of the oven and let it cool.
    • After the cakes have cooled and are at room temperature, flip them out of the cake pans and place one of the cakes on a cake stand. Spread the top with chocolate buttercream on top of the layer and top with the second layer of chocolate cake. See my guide for frosting a cake HERE *coming soon.
    • Frost the entire cake and top with my microwave raspberry sauce.
    frost-a-cake

    Hint: Place long toothpicks on the cake to keep it together while frosting. This ensures the cake won't slide.

    Substitutions

    • The raspberry sauce - instead of raspberry sauce, you can use any other flavor of jam. Apricot jam would be delicious. Or, you can omit the sauce completely and have a plain chocolate cake.
    • Chocolate buttercream frosting - you can replace the chocolate buttercream frosting with another flavor. Perhaps a vanilla or strawberry flavor would be perfect for your occasion!

    Variations

    • Low sugar - you can decrease the amount of granulated sugar in this recipe. Add only ⅛ cup of granulated sugar for a healthier option.
    • Vanilla cake - simply omit the cocoa powder and add in a teaspoon of vanilla extract for a classic vanilla cake.

    See the microwavable sauce that goes well with this cake HERE!

    The Flour

    I have two go-to gluten-free baking flours. I like either Cup4Cup gluten-free flour or Bob’s Red Mill flour. I love both of these gluten-free flour blend. These two brands make gluten-free baking so easy! And, they taste delicious in this gluten-free chocolate cake and any gluten-free cake.

    The Flax Egg

    A flax egg is made from flax seeds. If you mix flax seeds with water, it creates a gummy texture that can replace eggs. Bob’s Red Mill also makes a vegan egg substitute. Check out my in-depth explanation HERE.

    FAQ

    How many servings does this chocolate cake make?

    This recipe makes about six to eight slices depending on how large you cut them.

    What can I serve with this cake?

    I recommend serving this cake with fresh glasses of milk, my chocolate buttercream frosting, and my microwave raspberry sauce.

    Do I need to add melted chocolate to the chocolate cake?

    Not in the recipe. In this recipe, you just need to add cocoa powder to make chocolate cake.

    Can I make this recipe sugar-free?

    You can decrease the amount of granulated sugar in this recipe. Add only ⅛ cup of granulated sugar for a healthier option. I don't recommend making this recipe without any sugar.

    How can I make a vanilla cake?

    Simply omit the cocoa powder and add in a teaspoon of vanilla extract for a classic vanilla cake.

    How much total time does it take to make this gluten-free cake?

    It takes about 45 minutes to prepare and bake the cakes. It takes an additional 30 minutes to cool and frost the cake.

    What makes this a raspberry cake?

    The microwave raspberry sauce on top makes this chocolate layer cake a raspberry cake. You can also replace the raspberry sauce with raspberry jam. You can also top the cake with fresh raspberries.

    Equipment

    • Mixing bowls - you always need two good bowls for this recipe. Click HERE to find my absolute favorite set of glass mixing bowls.
    • A hand mixer - I recommend using a hand mixer or an electric mixer to mix up the batter for this recipe. It makes the recipe so much easier! Find my favorite handheld mixer HERE.
    • A rubber spatula - is essential for mixing the batter and scraping the sides. Find my favorite one HERE.
    • Cake pans - you need two matching cake pans to make this recipe. Check out the ones I use HERE.

    Storage

    This chocolate cake can be made up to three days in advance if you frost it. If you want to freeze the cake, simply wrap the cake layers in plastic wrap and a freezer-safe ziplock bag. Store in the freezer for up to 6 months.

    To thaw, leave on the counter overnight. 

    Top tip

    You can decrease the amount of granulated sugar in this recipe. Add only ⅛ cup of granulated sugar for a healthier option.

    raspberry-cake

    The BEST Gluten Free Chocolate Raspberry Cake

    This gluten-free raspberry chocolate cake is rich, delicious, and ultra chocolatey. It combines a classic chocolate layer cake with a tart raspberry sauce and creamy chocolate buttercream frosting.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 6 pieces

    Equipment

    • Mixing bowls
    • A hand mixer
    • A rubber spatula
    • Cake pans

    Ingredients
      

    • ⅔ cup Unsalted butter melted
    • ¼ cup Granulated sugar
    • 3 Flax eggs
    • 2 cups Gluten-free flour
    • ½ cup Cocoa powder
    • 1 ¼ teaspoon baking soda
    • ½ teaspoon Salt
    • 1 ¼ cup Water

    Instructions
     

    • Preheat the oven to 350 degrees. Grease and flour two six-inch cake pans and set them aside.
    • Make the flax egg. See detailed instructions HERE.
    • Cream the butter, sugar, and flax eggs together in a medium-sized bowl. Set aside.
    • In a separate bowl for the dry ingredients, combine the flour, cocoa powder, baking soda, and salt.
    • Slowly pour the flour mixture into the butter and flax egg mixture. Stir to combine. Add water and stir again.
    • Evenly divide the batter between the two cake pans and bake in the oven for 30 minutes.
    • Use a toothpick to ensure the cake is done. Then, take it out of the oven and let it cool.
    • After the cakes have cooled and are at room temperature, flip them out of the cake pans and place one of the cakes on a cake stand. Spread the top with chocolate buttercream on top of the layer and top with the second layer of chocolate cake. See my guide for frosting a cake HERE *coming soon.
    • Frost the entire cake and top with my microwave raspberry sauce.
    • Enjoy!

    Video

    Notes

    Place long toothpicks on the cake to keep it together while frosting. This ensures the cake won't slide.
    Keyword gluten free chocolate dump cake, gluten free chocolate raspberry cake, gluten free raspberry cake, gluten free raspberry cake recipe, gluten free raspberry chocolate cake, gluten free raspberry cupcakes, gluten free raspberry sauce, raspberry chocolate chip cake, raspberry gluten free cake
    Tried this recipe?Let us know how it was!

    Food safety

    • Don't forget to keep an eye on the cakes while they're in the oven!

    See more guidelines at USDA.gov.

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    Hi there!

    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

    I love hearing your feedback so please don't hesitate to reach out if you have any questions, requests, or feedback. Cheers!

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