Gluten and Dairy Free Hot Chocolate Raspberry Cake

serves / makes 8
45 prep time
45 mins cooking time


I’m a big dessert fan so I always find it disappointing when I go out for dinner and the only gluten and dairy free pudding I can have is sorbet. Don’t get me wrong I like sorbet as much as the next person but sometimes I just want a sweet, sticky pudding like everyone else!

This dessert recipe is a bit like a lighter brownie with raspberries baked into it, serve with dairy free ice-cream for the ultimate treat.




  • 200g fresh raspberries
  • 140g gluten and dairy free self-raising flour
  • 140g dairy free spread
  • 140g dairy free dark chocolate
  • 160g caster sugar
  • 4 eggs
  • dairy free vanilla ice-cream, shop bought or make your own with this recipe


  1. Preheat the oven to 180 oC
  2. Grease a 8″ round cake tin
  3. Line the base with the raspberries
  4. Melt the dairy free spread and chocolate in the microwave
  5. Stir in the sugar, eggs and gluten free flour
  6. Pour over the raspberries
  7. Bake in the centre of the oven for 45 minutes
  8. Remove from the oven and tip out of the cake tin so the raspberries are on top
  9. Serve immediately with dairy free ice-cream and drizzle with dairy free chocolate sauce (I used choc-shot)

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