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Gluten Free Raspberry Chocolate Cake Recipe

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4.2 from 73 reviews

This Gluten Free Raspberry Chocolate Cake is a rich, moist chocolate delight layered with a sweet and tangy raspberry filling. Perfect for those avoiding gluten, this cake combines the deep flavors of cocoa with fresh raspberries and a luscious chocolate frosting, making it a decadent dessert for any occasion.

Ingredients

Cake

  • ⅓ cup unsalted butter, melted
  • ⅓ cup oil
  • 1 ¾ cup white sugar
  • 3 eggs
  • 1 cup whole milk
  • 1 teaspoon vinegar
  • 1 tablespoon vanilla extract
  • 2 ⅔ cups gluten free all purpose baking flour
  • 1 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup hot brewed coffee or boiling water

Raspberry Filling

  • 1 ½ cups raspberries (fresh or frozen)
  • 3 tablespoons white sugar
  • 1 tablespoon cornstarch
  • Juice from ½ lemon

Frosting

  • 1 cup unsalted butter, softened
  • ½ cup cocoa powder
  • 3 ½ cups powdered sugar
  • 3 tablespoons heavy cream or whole milk
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large mixing bowl or stand mixer, combine the melted butter, oil, and white sugar. Beat together for about 20 seconds until well blended. Then add the eggs, whole milk, vinegar, and vanilla extract, and beat again until smooth.
  3. Add Dry Ingredients: Sift together the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and beat until combined. With the mixer on low speed, slowly pour in the hot brewed coffee or boiling water until the batter is smooth. Avoid over mixing to keep the cake tender.
  4. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place on the center oven rack and bake for 35 to 45 minutes, depending on pan size. The cake is done when a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Allow the cakes to cool in the pans for about 15 minutes before turning them out onto a wire rack to cool completely. If the cake tops are domed, flip them so the rounded side faces up to prevent cracking. Once cooled, level the tops with a cake leveler or sharp knife if needed.
  6. Prepare Raspberry Filling: In a small pot over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Simmer while mashing the raspberries with the back of a fork. Once the mixture bubbles and thickens, remove from heat and let cool.
  7. Make the Frosting: Beat softened butter in a large bowl or stand mixer until fluffy (about 2 minutes). Gradually beat in cocoa powder, then powdered sugar for 1 minute. Add heavy cream or milk, salt, and vanilla extract, mixing for another minute. Adjust consistency by adding more milk if too thick or more powdered sugar/cocoa if too thin.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread about 1 ½ cups of frosting over the top, creating a slight well in the center to hold the raspberry filling. Spoon 1 cup of the raspberry filling onto the frosting. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting.
  9. Garnish and Serve: Decorate the top with any remaining raspberry filling, fresh raspberries, and a light dusting of powdered sugar if desired. Serve and enjoy this moist, flavorful gluten free dessert!

Notes

  • Ensure the coffee or boiling water is hot when adding to the batter for the best chocolate flavor and smooth texture.
  • Using parchment paper rounds aligned with the pans makes cake removal easier and cleaner.
  • If you prefer dairy-free, substitute the milk and butter with non-dairy alternatives but note this may alter taste and texture.
  • The raspberry filling can be made ahead and refrigerated; bring to room temperature before assembling.
  • Store the cake covered in the refrigerator; allow it to come to room temperature before serving for best flavor.
  • To level cake tops, a serrated knife or cake leveler works best to create even layers for assembling.

Find it online: https://recipethrive.com/gluten-free-raspberry-chocolate-cake-recipe/