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. It’s given me the opportunity to try lots of different ways to make cakes, meals and treats. Using ground almonds is most certainly a delicious way to make gluten-free cakes! This was one of my first trials into gluten-free cake making. It took a few attempts to get it right but now I’m pretty sure it’s a family classic.
The addition of coffee powder to the buttercream makes the chocolate flavour really pop and the fresh raspberries add a fresh fruitiness. The combination of flavours really works. I’m sure if you didn’t know it was gluten free you wouldn’t find any difference from a normal cake.
A unique cake where the flavour combination work so well. The finished cake has strong chocolate flavours, 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 easy going yet tasty cake.
Gluten Free Raspberry and Chocolate Cake
Serve in the sunshine! It was a gorgeous cake and perfect for a summer party or event. It won’t last long. Of course don’t let it sit in the sunshine too long or the buttercream will melt. No one wants melted buttercream at a party!
I think the finished 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 eaten.
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Recipe
Flourless Chocolate Raspberry Cake – Gluten Free
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
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Great recipe honey!
My partners sisters boyfriend would love this!!
Passing it on 😀 xx
I hope your partners sister enjoys it 🙂
This cake looks fab, and chocolate too x
Thank you 🙂
This looks delicious!!! I so want to try it 😀
xx April
http://www.shoveitmag.com
Thank you 🙂 It was pretty darn good x