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Gluten-free Chocolate Raspberry Cake

Yields10 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

Gluten-free Chocolate Raspberry Cake on a blue plate

 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

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


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.


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.


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.


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.

Nutrition Facts

Servings 0

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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