Gluten and Dairy Free Very Berry Chocolate Cake

serves / makes 8
20 prep time
20 mins cooking time


Nothing goes better than chocolate, berries and cream – and that’s the reason I made this cake!


For the chocolate sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the frosting:

  • 250g icing sugar
  • 125g dairy free spread
  • 1 teaspoon vanilla extract


  • 2 tablespoons raspberry jam
  • handful of strawberries
  • handful of blueberries


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  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, vanilla extract and icing sugar
  12. Use have the frosting and the raspberry jam to sandwich the cakes together
  13. Top the cake with the rest of the frosting and decorate with the strawberries and blueberries

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