Gluten-free chocolate raspberry cake

This is not your average chocolate cake.
It’s a true chocolate delight that captivates with the intense richness of cocoa and the refreshing burst of raspberries. If you think you’ve already tasted the best chocolate cake of your life – try this one.
Gluten-free, free from unnecessary additives, and packed with the deep, velvety taste of dark chocolate and a juicy fruity twist. Perfect for any occasion – or no occasion at all.

Especially when you’re hosting a garden party and want to impress your guests with something homemade, gluten-free, and extraordinary.
This cake is stunning, yet simple to make – and it always disappears down to the very last crumb.

I’ve tested different types of fats when making this cake – from ghee and coconut oil to olive oil. Each gives the cake its own unique character.
Coconut oil makes it beautifully fluffy, soft, and gives it a subtle coconut flavor that pairs wonderfully with the chocolate. It’s also the healthiest option – but with one downside: the cake becomes firm in the fridge, so it’s best stored at room temperature.

It’s a similar story with ghee – while it doesn’t harden quite as much, I still don’t recommend refrigerating the cake if you want to keep it soft and tender.

The best overall option is light olive oil – but a word of caution: don’t use extra virgin olive oil, as its strong, distinctive flavor can overpower the cake. Choose a milder, refined olive oil that enhances the chocolate without taking over, for example Filippo Berrio- Mild and Light.

Ingredients – Cake:

• 200 g dark chocolate
• 200 g light olive oil (not extra virgin)
• 1 tsp instant coffee (or a double espresso), dissolved in 125 ml cold water
• 170 g gluten-free flour
• 1 tsp xanthan gum
• 2 heaping tsp aluminium-free baking powder
• 100 g coconut sugar
• 25 g cocoa powder
• 75 ml plant-based milk (e.g. almond or oat milk)
• ½ tsp lemon juice or apple cider vinegar
• 3 large eggs

Ingredients – Chocolate Cream:

• 150 g thick coconut cream (scooped from chilled full-fat coconut milk)
• 150 g dark chocolate

Melt the chocolate gently in a double boiler, let it cool slightly, then mix with the coconut cream. Chill in the fridge, stirring occasionally, until it reaches a creamy, spreadable consistency.

Instructions:

1. Preheat your oven to 160°C (320°F).
2. Melt the chocolate and olive oil together in a heatproof bowl over a pot of simmering water (double boiler). Let it cool slightly.
3. In a separate bowl, combine all dry ingredients: gluten-free flour, xanthan gum, baking powder, cocoa powder, and coconut sugar.
4. Prepare plant-based “buttermilk” by mixing the plant milk with lemon juice or vinegar. Let it sit for a few minutes to curdle.
5. Whisk the eggs with the sugar until light and fluffy.
6. Add the buttermilk to the eggs, followed by the melted chocolate mixture.
7. Gradually fold in the dry ingredients until well combined.
8. Pour the batter into a baking tin lined with parchment paper.
9. Bake for about 1.5 hours at 160°C (320°F), or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely before topping it with the chilled chocolate cream and fresh raspberries.

Serving:

You can decorate the cake with fresh raspberries and coconut-chocolate cream. If you’re using coconut oil or ghee, avoid storing it in the fridge — the cake may become firm. It’s best enjoyed at room temperature!

If you bake this cake, please let me know how it turned out in the comments — I’d be so happy to hear from you!