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.
Equipment
- Mixing bowls
- A hand mixer
- A rubber spatula
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!
Notes
Place long toothpicks on the cake to keep it together while frosting. This ensures the cake won't slide.
Tried this recipe?Let us know how it was!