Flourless Raspberry Chocolate Cake – Gluten-Free

Enjoy a slice or two of my delicious gluten-free flourless raspberry chocolate cake. Easy to make and tastes wonderful with afternoon tea. It is a perfect gluten-free celebration cake made with almonds and yummy chocolate plus of course juicy raspberries. As flourless chocolate raspberry cakes go this is a winner time and time again.

I am very lucky that I have friends who can’t eat gluten as it’s given me the opportunity to try lots of different recipes.

Using ground almonds is most certainly a delicious way to make gluten-free cakes! This was one of my first trials in gluten-free cake making. It took a few attempts to get it right but now I’m pretty sure it’s a family classic.

A unique cake where the flavour combination works so well. The finished cake has strong chocolate flavours and fruit raspberries on top. Plus the coffee adds a little extra punch to really make the chocolate flavour really pop out. I love this cake. I can’t wait to make it again. It’s a super easygoing yet tasty cake.

I think the finished flourless raspberry chocolate cake looks really cute. I think since I made this version I have upped my decorating game and pipped the buttercream into little blobs so easy blob gets a raspberry. However, I do love the piled-on-top look as it’s so inviting. It’s calling to be eaten.

Flourless Raspberry Chocolate Cake on a cake stand

Why you’ll love this flourless raspberry chocolate cake recipe

You’ll love this recipe for flourless chocolate cake because it’s incredibly rich and fudgy, with an intense chocolate flavour.

The cake is naturally gluten-free, making it perfect for those with dietary restrictions.

Ground almonds provide a moist and tender texture, while fresh raspberries add a delightful burst of tartness to the finished flourless raspberry chocolate cake.

The smooth chocolate icing, enhanced with coffee, deepens the chocolate taste, making each bite decadent.

Ingredients

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

Cocoa Powder

To get that rich chocolatey flavour, this gluten-free cake takes a healthy amount of dark cocoa powder along with some melted chocolate in the frosting.

Ground Almonds

Ground almonds replace flour, providing a nutty flavour and moist texture. They give structure to the cake while keeping it gluten-free and adding richness.

Instant Coffee Powder

Instant coffee powder enhances the chocolate flavour in the icing. It adds depth and complexity, making the chocolate taste more robust and intense.

Fresh Raspberries

Fresh raspberries add a tart, fruity contrast to the rich chocolate. Their slight acidity balances the cake’s sweetness and adds bursts of flavour.

Large Eggs

Eggs provide the necessary leavening and structure in a flourless chocolate cake. They help the cake rise and bind the ingredients together, creating a light and airy texture.

Flourless Raspberry Chocolate Cake from above

How to make Flourless Raspberry Chocolate Cake – step by step

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

Flourless raspberry chocolate cake

  • Preheat the oven and line the cake tins with parchment paper.
  • Melt the chocolate and leave to cool slightly.
  • Separate the eggs and whisk the whites until they get to the stiff peak consistency.
  • Cream together the butter and sugar until it’s thick and fluffy.
  • Add the egg yolks, ground almonds, baking powder, chopped raspberries and melted chocolate. Give it a good mix.
  • Fold in the egg whites and divide the mixture between the two tins.
  • Bake for 20-25 minutes until springy to the touch.
  • Leave in the tin to cool for 20 minutes and then remove and allow to cool completely on a wire wrack.

Buttercream

  • Start by sieving the icing sugar into a bowl.
  • In a separate bowl mix the coffee powder, cocoa powder and milk together to make a paste and mix it into the icing sugar with the butter.
  • Beat up until smooth and add a little extra milk if it’s too thick. It should be smooth and easy to spread.
  • When the cake is cooled use half the mix for the filling and the other half for the top.
  • Serve with the extra raspberries and enjoy as soon as possible.

Flourless Raspberry Chocolate Cake Top Tips

Top with a thick and creamy chocolate buttercream icing. Its sweet and creamy texture is perfect for a chocolate cake without flour.

Serve the flourless raspberry chocolate cake in sunshine! It was a gorgeous cake and perfect for a summer party or event.

The addition of coffee powder to the buttercream makes the chocolate flavour really pop. It is worth adding but you can leave it out if you want.

Flourless Raspberry Chocolate Cake slice on pink plate

Serving Suggestions for Flourless Raspberry Chocolate Cake

With Fresh Berries and Whipped Cream

Serve a slice of the rich chocolate cake topped with a dollop of freshly whipped cream and a handful of mixed berries like raspberries, strawberries, and blueberries for a refreshing contrast.

Drizzled with Salted Caramel Sauce

Elevate the flourless raspberry chocolate cake by drizzling warm salted caramel sauce over the top. The sweet and salty combination perfectly complements the intense chocolate flavour.

Keep it simple

Pair the cake with a scoop of vanilla or coffee ice cream. The cold, creamy ice cream contrasts beautifully with the dense, fudgy cake, creating a delightful dessert experience.

Equipment

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side view of the layers in the Flourless Raspberry Chocolate Cake

Substitutions and variations for a Flourless Chocolate Raspberry Cake

Make the cake nut free

For a nut-free version, replace ground almonds with an equal amount of sunflower seed or oat flour.

Add extra flavour

To intensify the flavour, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.

Make it Dairy free

For a dairy-free option, substitute the butter with coconut oil or a plant-based butter, and use almond or oat milk in the icing.

Nuts and chocolate

You can also fold in different mix-ins, like chopped nuts or chocolate chips, or top the cake with seasonal fruits, such as pomegranate seeds or sliced strawberries, for a fresh twist.

Storing Flourless Chocolate Raspberry Cake/ Making ahead of time options

To store a flourless chocolate cake, keep it in an airtight container at room temperature for up to 3 days.

If you need to store it longer, place the cake in the refrigerator, where it can last for up to a week. Before serving, let the cake sit at room temperature for about 30 minutes to restore its soft, fudgy texture.

For extended storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe container or bag, where it can be frozen for up to 3 months. Thaw in the refrigerator overnight before bringing it to room temperature to serve.

Top Questions

What are flourless cakes made of?
Why do people eat flourless cake?
What do flourless cakes use instead of flour?
Can you use ground almonds instead of almond flour?

close up of fresh raspberries on a chocolate cake

Flourless Chocolate Raspberry Cake FAQS

What are flourless cakes made of?

Flourless cakes can be made of many gluten-free alternatives, most use ground almonds as a base. They provide a sweet and nutty flavour to your wheat and gluten free cakes.

Why do people eat flourless cake?

People eat flourless cake for many reasons, some do it as a personal choice to avoid gluten or flour but others may have an allergy or intolerance to gluten meaning they have to avoid flour. Others, like me, just think this recipe is so tasty I choose to eat flourless chocolate cake.

What do flourless cakes use instead of flour?

Flourless cakes use a variety of ingredients to replace the structure and texture provided by flour. Eggs are commonly used for their ability to provide structure and leavening, helping the cake to rise and hold together.

Ground nuts or nut flours, such as almond flour or hazelnut flour, add both texture and flavour. Starches like cornstarch or potato starch can be used in small amounts to help with binding.

Additionally, purees such as mashed bananas, pumpkin puree, or applesauce can add moisture and density.

Can you use ground almonds instead of almond flour?

Yes, you can use ground almonds instead of almond flour, but the texture will be coarser, which may affect the final product’s consistency.

Flourless Raspberry Chocolate Cake on a pink and white plate

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Flourless Raspberry Chocolate Cake Recipe

Flourless Chocolate Raspberry Cake – Gluten Free

Sisley White
Enjoy a slice or two of my delicious gluten-free flourless raspberry chocolate cake. Easy to make and tastes wonderful with afternoon tea. It is a perfect gluten-free celebration cake made with almonds and yummy chocolate plus of course juicy raspberries. As flourless chocolate raspberry cakes go this is a winner time and time again.
Prep Time 25 minutes
Cook Time 30 minutes
Decorating Time 30 minutes
Total Time 1 hour 25 minutes
Course Bakes, Cakes
Cuisine British, English
Servings 10 people
Calories 575 kcal

Ingredients
 

Cake Ingredients

  • 200 g plain chocolate
  • 5 large eggs
  • 180 g unsalted butter
  • 100 g caster sugar
  • 160 g ground almonds
  • 1 teaspoon gluten free baking powder
  • 150 g fresh raspberries lightly chopped

Chocolate icing

  • 250 g icing sugar / confectioners sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoon instant coffee powder
  • 2 tablespoons milk warmed
  • 100 g unsalted butter room temp/very soft
  • 150 g raspberries for decoration

Instructions
 

The Cake

  • Preheat the oven to 180ºC/160º fan. Line 2 x 20cm/8in cake tins.
  • Melt the chocolate and leave to cool. I melt mine gradually 20seconds at a time in the microwave giving it a good stir after each blast. Allow to cool.
  • Separate the eggs.
  • Whisk the whites until they get to the stiff peak consistency.
  • Cream together the butter and sugar.
  • Add the egg yolks, ground almonds, baking powder, chopped raspberries and melted chocolate. Give it a good mix.
  • Fold in the egg whites and divide the mix between the two tins.
  • Bake for 20-25 minutes.
  • Leave in the tin to cool for 20 minutes and then remove and allow to cool completely on a wire wrack.

Buttercream

  • To make the buttercream icing, sieve the icing sugar into a bowl.
  • In a separate bowl mix the coffee powder, cocoa powder and milk together to make a paste and mix it into the icing sugar with the butter.
  • Beat up until smooth and add a little extra milk if it’s too thick. It should be smooth and easy to spread.
  • When the cake is cold use half the mix for the filling and the other half for the top.
  • Serve with the extra raspberries and enjoy as soon as possible.

Video

Nutrition

Calories: 575kcalCarbohydrates: 54gProtein: 8gFat: 40gSaturated Fat: 20gTrans Fat: 1gCholesterol: 142mgSodium: 82mgPotassium: 152mgFiber: 4gSugar: 46gVitamin A: 830IUVitamin C: 5mgCalcium: 91mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword 5 ingredient chocolate tart, flourless cake, flourless chocolate cake, gluten free, gluten free cake, Gluten free chocolate cake, Gluten Free Raspberry and Chocolate Cake, raspberries, raspberry chocolate cake
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