Gluten and Dairy Free Raspberry Chocolate Cake

serves / makes 8
20 prep time
20 mins cooking time


I made this cake to take to my sister’s for dessert. The only problem being I had to take it into work and then back on the train out to my sisters. I was worried the poor thing would be a pile of crumbs by the time I got there so I made all the components, transported them individually and built the cake at my sisters! That’s why the photograph looks a bit different – it’s just a quick snap using my phone.

Hope you are all having a great Easter weekend.




For the chocolate sponge:

For the frosting:



  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, xanthan gum, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 20 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, cocoa powder and icing sugar
  12. Sandwich the two cakes together using about two thirds of the frosting and raspberries
  13. Top the centre of the cake with the remaining frosting and raspberries