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+ servings
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.
4.78 from 18 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 20 slices
Calories 397 kcal

Ingredients
  

  • 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

Frosting:

  • 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

Instructions
 

  • 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 ¾ 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. 

Frosting:

  • 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.

Notes

  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.

Nutrition

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