Gluten-free Chocolate Raspberry Cake

Overview

Gluten-free Chocolate Raspberry Cake on a blue plate

Gluten-Free Chocolate and Raspberry CAke

By Amy // Posted Dec 4, 2021 // Category Cakes, Holidays

My Gluten-free Chocolate Raspberry Cake is honestly the best cake I’ve made this year.

This cake is incredibly moist and fudgy, which I think is quite hard to achieve with gluten-free baked goods. I love the intense the chocolate flavour and how the raspberry cuts through the sweetness.

I would serve this cake as dessert after a beautiful Christmas dinner. So decadent and absolutely delicious!

This is my last Christmas recipe for this year. I’ll be back to making some seasonal recipes from here on. 

Check out my favourite cake recipes.
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tips

1. Ingredients

You can toast the almond meal to add some more nutty depth to the cake. Just toast it in the oven for around 4-5 minutes at 180C (355F). Feel free to use frozen or fresh raspberries (see below for baking times). You should use eggs at room temperature so that it helps the egg whites aerate well. I’d recommend using eggs that are 55grams each for this recipe. 

2. Equipment

I used a 23cm (9inch) springform cake tin for this recipe. You need some baking paper to line the bottom of the tin. Also, you need a heatproof bowl for melting the butter/chocolate, and two large mixing bowls when whisking the egg whites and to fold the cake together. This and a spatula and some spoons. 

3. Beating egg whites

The bowl you use to beat your egg whites needs to be extra clean so that you can get the best aeration possible. You should ideally use a stainless steel bowl and clean it with warm soapy water and dry before using it. When you beat eggs, using room temperature eggs will ensure the volume of the meringue would be higher.  Also, warmer eggs will beat faster than cold eggs. I’d recommend using a medium speed when beating the egg whites. Using lower speeds makes your aeration more fine and stable. If you use a high speed, it would result in uneven aeration. Beat the egg whites on its own until you reach soft peaks and then add the caster sugar. You should continue to beat until the egg whites become smooth and glossy.

4. Adjust the baking time for frozen or fresh raspberries

If you are using fresh raspberries, your baking time would be around 45-55 minutes. If you are using frozen raspberries, you’d need to bake your cake for around 55-65 minutes. Insert a skewer until it comes out not completely wet, but a little crumbly. Then you know your cake is ready.

RatingDifficultyIntermediate

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Yields10 Servings
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

 120 g unsalted butter
 150 g dark chocolate melts
 30 g cocoa powder, sifted
 80 g brown sugar
 4 eggs, whites and yolks separated
 140 g almond meal
 100 g caster sugar
 200 g fresh/frozen raspberries

1

Preheat the oven on to 160C (320F). Line a 23cm (9inch) round spring-form cake tin with baking paper.

2

In a medium-sized heatproof bowl, melt the butter and dark chocolate at a low heat. Microwave for 30 seconds at a time, then stir. Repeat until fully melted. Add the brown sugar, cocoa powder, egg yolks and whisk well.

3

In a clean bowl, whisk egg whites at a medium speed until soft peaks form. Add the caster sugar and continue beating until glossy and smooth.

4

Transfer the chocolate mixture into a large bowl. Fold a third of the egg whites into chocolate mixture. Then gently fold in the almond meal. Fold the remaining egg whites in until the mixture just comes together. Fold in the raspberry.

5

Bake for 50-60 mins or until a skewer comes out with crumbs and is not wet. Let it cool in the tin. Dust with icing sugar before serving. Store the cake in an airtight container in at room temperature for 2 days for in the fridge for 5 days.

Ingredients

 120 g unsalted butter
 150 g dark chocolate melts
 30 g cocoa powder, sifted
 80 g brown sugar
 4 eggs, whites and yolks separated
 140 g almond meal
 100 g caster sugar
 200 g fresh/frozen raspberries

Directions

1

Preheat the oven on to 160C (320F). Line a 23cm (9inch) round spring-form cake tin with baking paper.

2

In a medium-sized heatproof bowl, melt the butter and dark chocolate at a low heat. Microwave for 30 seconds at a time, then stir. Repeat until fully melted. Add the brown sugar, cocoa powder, egg yolks and whisk well.

3

In a clean bowl, whisk egg whites at a medium speed until soft peaks form. Add the caster sugar and continue beating until glossy and smooth.

4

Transfer the chocolate mixture into a large bowl. Fold a third of the egg whites into chocolate mixture. Then gently fold in the almond meal. Fold the remaining egg whites in until the mixture just comes together. Fold in the raspberry.

5

Bake for 50-60 mins or until a skewer comes out with crumbs and is not wet. Let it cool in the tin. Dust with icing sugar before serving. Store the cake in an airtight container in at room temperature for 2 days for in the fridge for 5 days.

Gluten-free Chocolate Raspberry Cake
Nutrition Facts

Servings 10


Amount Per Serving
Calories 354
% Daily Value *
Total Fat 23.2g36%
Saturated Fat 10.2g51%
Cholesterol 91mg31%
Sodium 97mg5%
Potassium 215mg7%
Total Carbohydrate 33.5g12%
Dietary Fiber 3.2g13%
Sugars 27.9g
Protein 7.1g15%

Calcium 5%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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