Gluten-Free Chocolate Cake with Raspberries
The ultimate beginner‑friendly, indulgent dessert that proves gluten‑free baking can be just as delightful as the classic version.
Introduction
If you’ve ever wondered whether a gluten‑free cake can be as moist, chocolatey, and crowd‑pleasing as its wheat‑based counterpart, the answer is a resounding yes—and the proof lies in this Gluten-Free Chocolate Cake with Raspberries. Partnering with Doves Farm, we’ve crafted a recipe that leans on the subtle starchiness of potato flour, the deep flavor of cocoa, and a luscious double‑cream frosting topped with fresh raspberries.
For beginners, the biggest hurdle in gluten‑free baking is often the texture: too crumbly, too dense, or oddly gritty. This cake sidesteps those pitfalls by using a careful balance of dry and wet ingredients, gentle folding techniques, and a two‑stage frosting system (a silky white‑chocolate filling and a glossy dark‑chocolate icing). The result? A tender crumb that holds together beautifully, a glossy, glossy top that shines, and a burst of tart raspberry that cuts through the richness.
In this post we’ll walk through every element of the recipe— from ingredient origins and why they matter, to a step‑by‑step guide that keeps you on track, to serving ideas that make the cake perfect for brunch, a birthday, or a cozy night in. Grab your mixing bowls, preheat the oven, and let’s dive into the world of gluten‑free chocolate decadence.
Meal Profile
| Aspect | Details |
|---|---|
| Title | Gluten-Free Chocolate Cake with Raspberries |
| Difficulty | Easy – perfect for beginner‑to‑intermediate bakers |
| Portion | Serves 8 |
| Time | Hands‑on: 30 min • Oven: 15 min • Cooling: approx. 20 min |
| Description | A collaboration with Doves Farm that showcases potato flour as the star gluten‑free base, layered with a rich white‑chocolate cream filling, a glossy dark‑chocolate icing, and fresh raspberries for a pop of colour and acidity. |
| Key Features | Gluten‑free, no artificial thickeners, uses real butter and high‑quality chocolate, visually striking with raspberry garnish. |
Why This Cake Stands Out
- Potato Flour Base – Unlike rice or almond flours, potato flour provides a light, airy crumb while keeping the cake moist. It also adds a subtle earthiness that pairs beautifully with cocoa.
- Dual Chocolate Layers – The white‑chocolate cream filling adds silkiness, while the dark‑chocolate icing delivers depth and a glossy finish.
- Fresh Raspberry Accent – The raspberries are not just decorative; their natural acidity balances the sweetness and cuts through the richness, making each bite feel sophisticated.
Ingredient Highlight
Below is the complete ingredient list, broken down into functional groups so you can see exactly what each component contributes to the final cake.
Dry Ingredients
- 75 g potato flour – The gluten‑free backbone; creates a tender crumb.
- 25 g cocoa powder – Gives the cake its classic chocolate flavor.
- 2 tsp baking powder – Leavening agent that helps the cake rise without gluten’s structural support.
Wet & Binding Ingredients
- 3 medium free‑range eggs – Provide structure, lift, and moisture.
- 100 g caster sugar – Sweetens and stabilises the egg whites when beaten to medium‑stiff peaks.
- 75 ml double cream (for filling) – Adds richness and helps the white chocolate melt into a smooth ganache.
- 75 ml double cream (for icing) – Forms the base of the dark‑chocolate glaze.
Chocolate Components
- 75 g white chocolate, broken into small pieces – Melts into the cream for a silky filling.
- 75 g dark chocolate, broken into small pieces – Forms the glossy icing.
Additional Flavor & Texture
- 15 g butter – Gives the dark‑chocolate icing a glossy sheen and a buttery mouthfeel.
- 1 tbsp caster sugar (for icing) – Sweetens the glaze without making it gritty.
- ½ tsp icing sugar – Dusted over the raspberries for a final sparkle.
Fruit & Garnish
- 300 g raspberries – Fresh, tart berries that are pressed into the warm icing and dusted with icing sugar.
Baking Essentials
- 2 × 20 cm round loose‑bottom tins, parchment‑lined – Ensures easy release and a clean, professional look.
Pro tip: If you can’t find potato flour, a 1:1 substitution with a gluten‑free all‑purpose blend that contains potato starch will work, but the texture may be slightly denser.
Step‑by‑Step Instructions
Follow these numbered steps exactly as written. The method is deliberately broken into manageable tasks, each designed to keep the batter light and the frosting glossy.
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Preheat & Prep Dry Mix – Heat the oven to 180 °C (160 °C fan, gas mark 4). Sieve the potato flour, cocoa, and baking powder into a large bowl and set aside.
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Whip Egg Whites – Separate the eggs. Place the egg whites in a clean mixing bowl and, using an electric hand whisk, beat to medium‑stiff peaks. Gradually add the 100 g caster sugar, one spoonful at a time, continuing to beat until the whites are stiff and glossy.
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Prepare Egg Yolks – In a separate bowl, beat the egg yolks until they thicken slightly. Gently fold the yolks into the whipped whites with a metal spoon, using a cutting and folding motion to keep as much air in the mixture as possible.
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Incorporate Dry Ingredients – Scoop half of the sifted dry mixture into the egg mixture. Fold gently until just combined, then repeat with the remaining dry ingredients. The batter should be smooth and free of lumps, but still light.
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Divide & Bake – Evenly divide the batter between the two parchment‑lined tins. Smooth the tops with a spatula. Bake for 15 minutes, or until a skewer inserted into the centre comes out clean (you may need an extra minute or two depending on your oven).
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Cool the Cakes – Remove the tins from the oven and let the cakes rest for 5 minutes. Run a thin knife around the edges, then invert onto a wire rack to cool completely.
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Melt White Chocolate (Filling) – While the cakes cool, fill a medium saucepan a quarter full with water and bring to a gentle simmer. Place the 75 g white chocolate in a heat‑proof bowl that sits snugly over the saucepan (double‑boiler method). Melt slowly, then remove from heat and keep the bowl on the saucepan to retain warmth.
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Create White‑Chocolate Cream Filling – In a medium mixing bowl, whisk 75 ml double cream on medium speed until thickened. Stir the melted white chocolate into the whipped cream until fully incorporated, forming a glossy, spreadable filling.
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Assemble the Cake – Once the layers are completely cool, spread the white‑chocolate filling over the top of one cake layer. Place the second layer on top, forming a sandwich. Transfer the assembled cake to a serving plate.
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Prepare Dark‑Chocolate Icing – In a small saucepan, combine the remaining 75 ml double cream, 1 tbsp caster sugar, and 15 g butter. Heat gently, stirring until the mixture just begins to boil. Remove from heat and add the 75 g dark chocolate pieces, stirring until the chocolate is fully melted and the glaze is smooth. Allow to cool for 5 minutes—it should be thick enough to coat the cake but still fluid.
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Finish with Icing & Raspberries – Pour the dark‑chocolate icing over the top of the cake, using a spatula to spread evenly. While the icing is still warm, press the 300 g raspberries gently into the surface so they adhere. Finally, dust the raspberries with ½ tsp icing sugar using a small sieve for a delicate sparkle.
Your Gluten‑Free Chocolate Cake with Raspberries is now ready to serve!
Serving Suggestions & Variations
Classic Presentation
- Plate it on a white ceramic platter to let the deep chocolate glaze and ruby raspberries pop.
- Add a sprig of fresh mint for a touch of colour and a refreshing aroma.
Pairings
- Beverage: A glass of chilled semi‑dry Riesling or a cup of freshly brewed espresso complements the cake’s richness.
- Side: A dollop of unsweetened Greek yogurt lightly sweetened with honey adds a tangy contrast.
Flavor Twists
| Variation | How to Adapt |
|---|---|
| Citrus Zest | Add 1 tsp orange zest to the white‑chocolate filling for a subtle citrus lift. |
| Nutty Crunch | Sprinkle chopped toasted hazelnuts on top of the dark‑chocolate icing before pressing the raspberries. |
| Vegan Version | Replace eggs with aquafaba (3 tbsp per egg) and use coconut cream for both fillings. Use a vegan dark‑chocolate block. |
| Berry Mix | Swap half of the raspberries for fresh blackberries or blueberries for a more complex berry profile. |
| Spiced | Incorporate ½ tsp ground cinnamon and a pinch of ground espresso into the dry mix for a mocha‑spice note. |
Storage Tips
- Refrigerated: Cover loosely with foil or a cake dome and store in the fridge for up to 3 days. The glaze may firm up; let the cake sit at room temperature for 20 minutes before serving.
- Freezing: Wrap each cooled layer separately in plastic wrap, then place in a freezer‑safe bag. Freeze for up to 2 months. Thaw overnight in the fridge, then re‑assemble and glaze fresh.
Conclusion
Creating a show‑stopping dessert doesn’t have to be intimidating, especially when you have a clear roadmap and reliable ingredients. The Gluten‑Free Chocolate Cake with Raspberries demonstrates that gluten‑free baking can produce a cake that’s airy, moist, and visually striking—all while keeping the process approachable for those new to the kitchen.
By following the step‑by‑step instructions, respecting the gentle folding technique, and paying attention to the temperature of each chocolate component, you’ll end up with a cake that looks bakery‑level and tastes like a celebration in every bite. Whether you’re catering to dietary restrictions, expanding your baking repertoire, or simply craving a chocolate treat with a fresh berry twist, this recipe checks all the boxes.
So preheat that oven, line those tins, and let the aroma of chocolate and fresh raspberries fill your home. Share the finished cake with friends, family, or that special someone—because the best part of baking is the joy it spreads. Happy baking!
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