This moist and chocolaty gluten free chocolate cake with raspberries is the ultimate cake recipe! The cake is also dairy-free, with a dairy-free frosting option!

It is another birthday month in our house; just about everyone has a summer birthday! That means lots of cake like this gluten free chocolate raspberry cake. There are lots of cake layers, fresh raspberries, and homemade chocolate buttercream frosting! It doesn’t get any better than this chocolate cake with raspberry filling.

Then it was Mr. Fearless Dining’s turn…he wanted chocolate and raspberries. I couldn’t wait to share this easy chocolate layer cake recipe with you. Please remember that I am not a professional cake decorator, and I usually learn the hard way, so don’t forget to read down to see my frosting tips.

This gluten free chocolate birthday cake is pretty incredible…I think part of the success is finding a seedless raspberry jam. It made all of the difference because you get all the fresh raspberry flavors with no crunch from the seeds!

Allergen Information:

This chocolate raspberry cake is gluten-free, soy-free, and nut-free. This cake itself is already dairy-free, so you would need to make the frosting dairy-free by using dairy-free butter.

If you love chocolate as much as we do, check out my best gluten free chocolate dessert recipes!

Photos of the chocolate raspberry cake ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I have not tested other flours. Every gluten-free flour blend has a different grain-to-starch ratio. This greatly affects the moisture level of your cake batter.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  • Cocoa Powder- I get a lot of questions asking if cocoa powder is gluten free. The answer is most should be. Always check the ingredients.
  • Chocolate Pudding Mix – I used Jello brand, a gluten-free pudding. I used the cook type and not the instant pudding box.
  • Raspberry Jam – Be sure to get seedless jam, or your cake will turn out crunchy.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend them all.

Step 2: In a smaller bowl, add the wet ingredients and mix well with a whisk.

Photos of steps 3 and 4.

Step 3: Pour the wet ingredients into the dry ingredients and mix them together until barely mixed. This will make your cake light and fluffy. I do not recommend using a stand mixer, they tend to overmix your batter, leaving you with a dense cake.

🔑 Sandi says: Every gluten-free flour blend has a different grain-to-starch ratio. This greatly affects the moisture level of your cake batter. A rule of thumb is if your batter is very runny, add more flour and if your batter is really thick and dry, add more non-dairy-milk.

Step 4: Above is a good picture of the consistency my gluten free chocolate cake batter should have.

Step 5: Spray cake pans with gluten-free baking spray. Pour the cake batter into cake pans and bake at 350º F for 25-30 minutes (depending on the size of your cake pans.)

Step 6: Remove the cake pans from the oven and gently remove the cake from the pans onto a cooling rack. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked longer.


Adding layers of raspberry jam to the cake.

Step 1: Put the bottom cake layer onto a cake stand. Notice that my cake cracked. This can happen when making a large cake; I discuss this more in the recipe FAQ below.

TIP: In hindsight, I wish I cut the top off to take some bulges off each layer. Second, I put the jam layer before the buttercream layer. That made it hard to spread the buttercream because it was thicker.

Chocolate buttercream frosting in a mixing bowl.

Step 2: Add the frosting ingredients to a standing mixer. Whip up your frosting.

Adding frosting to the first layer of cake.

Step 3: Cut the domed top off each cake layer so the cake has a flat top.

Step 4: Add the frosting, then add the jam on top. It will spread a LOT easier this way. The jam made it all slippery! Repeat until you use all of your layers of cake.

Frequently Asked Questions:

What do you do if your cake cracks?

Piece the cake together the best you can. In this instance, the cake didn’t break into parts. Use your frosting to fill the cracks to help solidify the cake.
Add layers and frost!

How do you store gluten-free chocolate cake?

This cake will last up to 4 days in an airtight cake container or up to 4 months in the freezer. I would recommend freezing the cake unfrosted. Wrap the cake in plastic wrap, then slide it carefully into a freezer safe zipper bag.

A slice of chocolate raspberry cake on a white plate.

If you prefer a keto chocolate cake, you can use this Keto Fluffy Chocolate Mousse as a filling.

More Gluten Free Birthday Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A frosted chocolate cake topped with fresh raspberries.

Gluten Free Chocolate Raspberry Layer Cake

Sandi Gaertner
Easy chocolate and raspberry layer cake with a creamy buttercream frosting.
4.81 from 21 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 20 slices
Calories 397 kcal


  • 2 cups gluten free flour blend * see note
  • 1 ½ cups sugar
  • ½ cup cocoa powder * see note
  • 1 box chocolate pudding
  • ½ teaspoon salt
  • ½ cup coconut oil
  • 1 ¼ cups almond milk * see note
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda


  • 14 ounces raspberry jam
  • 4 cups powdered sugar
  • 16 tablespoons butter softened
  • ½ cup cocoa powder
  • 1 teaspoon vanilla
  • ¼ cup almond milk

Cake Topper

  • 1 cup fresh raspberries


  • Preheat the oven to 350º F.
  • Add egg, vanilla, almond milk, coconut oil, hot water to a standing mixer and mix on low until it is all blended. You can also blend the wet and dry ingredients in a mixing bowl.
  • Turn the mixer off and add sugar, salt, baking soda and baking powder and mix.
  • Gradually add the flour, cake cocoa (not the cocoa labeled frosting), and pudding mix in small increments. Turn the blender off when you add more and mix on low. 
  • Grease layer cake pans with coconut oil and pour in cake batter about 3/4 the way to the top.
  • Bake for 30 minutes or until done.
  • Remove the cakes from the oven and dump out of the pans onto a cooling rack. 


  • In a mixer, add powdered sugar, cocoa, softened butter, vanilla, and almond milk. Mix up until it is creamy like frosting.
  • When the cakes are cool, use a knife to remove any domed surface so the top of each layer is flat.
  • Add chocolate cream and frost the first layer. Add some raspberry jam and spread it out over the frosting.
  • Add the next cake layer and repeat the process.
  • When you get to the top layer, skip the raspberry. Frost the top layer and sides with the chocolate buttercream frosting. 
  • Put the cake into the refrigerator for 30 minutes minimum to chill.
  • Top with fresh raspberries.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly recommend using raspberry jam with the seeds removed.
  4. To make the frosting dairy-free, substitute the butter for vegan butter.
  5. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. To test for doneness, insert a toothpick into the center of the cake If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  7. Allow the cake layers to cool before adding frosting and building the cake.
  8. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 397kcalCarbohydrates: 65gProtein: 3gFat: 16gSaturated Fat: 11gTrans Fat: 1gCholesterol: 40mgSodium: 232mgPotassium: 130mgFiber: 3gSugar: 49gVitamin A: 306IUVitamin C: 3mgCalcium: 60mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.81 from 21 votes (11 ratings without comment)

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Recipe Rating


  1. Tried this recipe out a little skeptical because I have been trying to hone my gf and df baking skills and Pinterest just hasn’t been a good place for quality recipes. BUT WOW. This was wonderful. My whole GF DF family was very impressed and even made it their self proclaimed favorite cake since they have been on the diet. It was gone in 2 days

    1. Hi Kelli, Thank you so much for your note. I clarified the directions a little more. I hope this helps.

  2. This looks amazing. Can you please break out the frosting recipes? I only see listed certain types of different icings but no directions and quantities for each broken out, hope this makes sense.

    And thanks for sharing the bloopers- saves many people a lot of aggravation.

    1. Hi Martine, I broke it out and clarified the instructions around making the frosting. I also bolded FROSTING next to frosting ingredients. I hope this helps :-). I am glad you liked the included blooper, I really should add those more often. Have a great weekend!

  3. 5 stars
    That is an absolutely gorgeous big chocolate cake. The added raspberry jam layers sound just perfect. I think I can use chia eggs in this so I am going for it. Thanks!

  4. 5 stars
    I definitely need to find that seedless raspberry jam! I personally hate chewing on the seeds but I love raspberry jam and I had no idea that a seedless version was available! The combination with the chocolate cake is amazing!! Love!

  5. 5 stars
    Oh my, this looks so delicious! I don’t think I’ve ever met a chocolate cake I didn’t like. But pair it with raspberry and buttercream frosting? Heaven. Yes, heaven. I can’t wait to try this.

  6. 4 stars
    Normally gluten-free cakes don’t look very light and airy, but this cake look absolutely perfect! I’ll have to look into that gluten free flour.

  7. 5 stars
    I love getting to see behind the scenes of when things don’t go perfectly in the kitchen! Though your final product looks great!

  8. I am not very good at decorating cakes either, let me assure you have done a brilliant job here, the cake looks so delicious!