Gluten Free Raspberry and Chocolate Cake

May 23, 2015Sew White

Enjoy a delicious slice or two of my Gluten Free Raspberry and Chocolate Cake. Easy to make and tastes wonderful with afternoon tea.

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 ways to make cakes, meals and treats. Using ground almonds is most certainly a delicious way to make gluten free cakes!

Sew White gluten free chocolate and raspberry cake 2

The addition of coffee powder to the buttercream makes the chocolate flavour really pop and the fresh raspberries add a fresh fruitiness.

A unique cake where the flavour combination work so well.

Gluten Free Raspberry and Chocolate Cake

Gluten Free Raspberry & Chocolate Cake

Servings 10 people
Author Sisley White

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
  • 100 g fresh raspberries lightly chopped

Chocolate icing

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

Instructions

The Cake

  1. Preheat the oven to 180ºC/160º fan. Line 2 x 20cm/8in cake tins.
  2. 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.

  3. Separate the eggs.

  4. Whisk the whites until they get to the stiff peak consistency.

  5. Cream together the butter and sugar.

  6. Add the egg yolks, ground almonds, baking powder, chopped raspberries and melted chocolate. Give it a good mix.

  7. Fold in the egg whites and divide the mix between the two tins.

  8. Bake for 20-25 minutes.

  9. Leave in the tin to cool for 20 minutes and then remove and allow to cool completely on a wire wrack.

Buttercream

  1. To make the buttercream icing, sieve the icing sugar into a bowl.

  2. 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.

  3. Beat up until smooth and add a little extra milk if it's too thick. It should be smooth and easy to spread.

  4. When the cake is cold use half the mix for the filling and the other half for the top.

  5. Serve with the extra raspberries and enjoy as soon as possible.

 

 

Sew White gluten free chocolate and raspberry cake 3

 Serve in the sunshine!

Sew White gluten free chocolate and raspberry cake 4

Enjoy my other sweet treat recipes here

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