This chocolate cake easy recipe is incredibly soft and moist, perfectly balanced with fresh raspberries. This gluten free cake chocolate recipe is the perfect cake to enjoy all year round and makes a great quick and easy traybake for any occasion.
This chocolate cake sponge is also dairy free, using dairy free spread and milk in place of ordinary butter or margarine and ordinary cows milk. If you'd prefer not to make it dairy free just substitute them:)
In this easy chocolate raspberry cake recipe I will be going through how to make this chocolate cake recipe best and answering your FAQs such as ‘how bake chocolate cake' ‘how to stop raspberries falling to the bottom of the cake ’ ‘how long does chocolate cake last’ and so much more.
A really great thing about this moist chocolate raspberry cake is how versatile it is. Which is what makes this cake best. For example, you can make this into a chocolate and raspberry bundt cake or a strawberry and chocolate cake instead!
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This raspberry cake chocolate requires less than an hour to come together from start to finish!
If you’re looking for more gluten free chocolate cake recipes easy to add to your baking list check out my Celebration Cake and chocolate crepe cake
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Ingredients for making chocolate cake
- Gluten Free Plain Flour – paired with a teaspoon of xanthan gum to give more stability to the cake to prevent it from crumbling. However, if you’d prefer not to make these gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
- Dairy Free Butter – This can be in spread or block form.
- Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
- Cocoa Powder - Dutch processed cocoa powder will produce a darker and richer chocolate cake if that is something you prefer.
See recipe card for quantities.
Instructions - How to make gluten free chocolate cake
- Preheat your oven to 180°/365°F and grease and flour your tin and set aside.
2. Combine all the dry ingredients until combined.
3. Next add the eggs and melted butter and mix until smooth.
4. Fold in the raspberries and pour into the prepared baking tin. Bake for 20 minutes at 180° or until the cake is springy to the touch and a skewer comes out clean.
5. Allow to cool once baked, then slice and enjoy!
Substitutions
If you’d prefer not to make this recipe for raspberry cake specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this chocolate cake suitable for your diet.
- Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
- Vegan - If you’d prefer to make this cake vegan simply substitute the eggs for apple sauce - 120g
- Dairy free - If you’d prefer not to make this cake dairy free simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp.
Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.
Variations
Simple ways you can change this recipe to better suit your dinner guests:
Substitute the fruit
Not a fan of raspberries? Make it into a chocolate and strawberry tray bake! The recipe is exactly the same just change the fruit used.
Maybe not chocolate?
If you're rethinking making a chocolate cake and want to opt for a less rich option. Then I think I have the perfect recipe for you - This is my Ultimate Recipe for loaf cake, it's packed with berries and infused with the sweetness of dates. And it's so light and moist, a cake everyone will enjoy!
Rich gluten free chocolate cake
Storage - The best dairy free chocolate cake
Keeping a - gluten free chocolate cake moist. It will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Top tip - Chocolate cake easy recipe
If you’re using frozen berries instead of fresh berries, simply toss them in corn flour before adding it to the batter this will help prevent them falling to the bottom of the cake and releasing too much moisture.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this chocolate cake easy recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Chocolate Raspberry Tray bake
Delicious
- 170 g Dairy free butter ((melted))
- 180 g Sugar
- 60 g Gluten Free flour
- 60 g Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Bicarbonate of soda
- 2 Large Eggs
- Raspberries
Preheat your oven to 180°/365°F and grease and flour your tin and set aside.
Mix together all the dry ingredients until combined.
Next add the eggs and melted butter and mix until smooth.
Fold in the raspberries and pour into the prepared baking tin. Bake for 20 minutes at 180° or until the cake is springy to the touch and a skewer comes out clean.
Allow to cool once baked, then slice and enjoy!
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Kirsten Smith says
Just made it, its delicious!
Lani says
Oh my, this looks so yummy and easy to do. I will definitely try it out. Thanks.
Fransic verso says
This looks so yummy and love the inside. It's first time to see this type of chocolate cake and would love to try it.
Leena says
Thank you, chocolate and raspberry are a great combination!
Nicolle says
This sounds and looks sooooo amazing! Love your recipes, they are always super practical and easy to follow, thank you so much for this and I cannot wait to try this one!!