Gluten Free Chocolate Raspberry Cake (with Whipped Lemon Cream Frosting)
I made this gluten free chocolate raspberry cake for my sons 5th birthday a few weeks ago, and it was an absolute hit for both the kids and especially the adults. So I knew I had to get it on the blog! If you’re looking for the best chocolate cake that’s rich, decadent, and completely gluten free, this is the one to make. With a deep chocolate flavour, soft and moist texture, and layers of juicy raspberries, it’s the perfect balance of indulgent and wholesome ingredients.
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This easy, one-bowl gluten free chocolate cake recipe comes together quickly and bakes into tender cake layers that are perfect for stacking into a beautiful raspberry chocolate cake. Whether you’re making a birthday cake, a dessert for Valentine’s Day or Easter, or you just want a healthier take on a classic, this recipe delivers bakery-quality results at home. And the best part is it all comes together in one bowl!
Why You’ll Love This Gluten-Free Chocolate Raspberry Cake
This gluten-free chocolate raspberry cake is made with simple, nourishing ingredients and requires minimal cleanup thanks to the one-bowl method. The combination of cocoa powder and hot coffee (or hot water) creates a rich chocolate flavor, while coconut oil keeps the crumb soft and tender. It’s perfect for creating elegant layer cakes, rustic naked cakes, or even cupcakes. Plus, it pairs beautifully with fresh raspberries, and a whipped cream vanilla frosting. The secret ingredient that takes this frosting over the top is the lemon zest. It is the perfect addition to gooey chocolate, fluffy light frosting and fresh raspberries.
Ingredients You’ll Need
Dry Ingredients
- 2 cups 1 to 1 gluten-free flour blend
- 1 3/4 cup coconut sugar
- 1 cup unsweetened cocoa powder
- 2 tbsp arrowroot powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup coconut milk (room temperature)
- 1 tbsp apple cider vinegar
- 3 large eggs (room temperature; egg whites and egg yolks combined)
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Whipped Vanilla Frosting (with Lemon Zest)
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese
- 1 Tbsp lemon zest (about the zest of 1 large lemon)
- 1/2 cup powdered coconut sugar (to make blend heaping 1/2 cup of coconut sugar + 1/2 tbsp of arrowroot powder in a food processor or high speed blender. Alternatively you can use powdered sugar)
- 1 tsp vanilla extract
For Filling & Topping
- 1 pint fresh raspberries (juicy raspberries)
- Optional: chocolate chips or melted chocolate on top for garnish
How to Make Gluten Free Chocolate Raspberry Cake
1. Preheat the oven and prepare pans
Start by preheating your oven to 350°F and preparing 2 8″ cake pans with parchment paper on the bottom and lightly greasing the sides of the cake pans with coconut oil. This ensures easy removal and clean cake layers.
2. Combine the dry ingredients
In a large bowl or stainless steel bowl, add all of your dry ingredients: gluten-free flour blend, coconut sugar, cocoa powder, arrowroot powder, baking powder, baking soda, and salt. Whisk thoroughly to evenly combine and remove any clumps from the cocoa powder.
3. Add the wet ingredients
Directly into the same bowl add the wet ingredients: coconut milk, apple cider vinegar, eggs, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined, making sure to scrape the bottom of the bowl and sides so no dry ingredients remain. The cake batter should be thick and cohesive at this stage.
4. Add the coffee or hot water
Slowly pour in the hot coffee or hot water while whisking. This step enhances the chocolate flavour and creates a smooth, pourable batter that results in a moist, tender crumb.
5. Add the cake batter to the prepared pans & Bake!
Divide the cake batter evenly into your prepared pans and bake for 25–35 minutes depending on pan size. The baking time will vary slightly, so begin checking around 25 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean.
6. Allow cakes to cool on a wire cooking rack
Allow the cakes to cool in the pans for about 20 minutes before transferring to a cooling rack or wire rack. Let them cool completely before assembling to prevent melting your frosting.
7. Prepare the whipped lemon cream frosting.
In a stand mixer or a large mixing bowl prepare the whipped lemon cream frosting according to the instructions provided.
8. Assemble your chocolate raspberry cake
Once cakes are cooled, start assembling your cake. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. Place a layer of raspberries evenly on top of that layer.
9. Add the second layer
Next, place the second layer on top and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. (If you are doing a 3 layer cake then you can add one more layer of raspberries and top with the final cake layer, then the final layer of frosting on top of that.)
10. Finish frosting the entire cake
Use a spatula to smooth out any cream that has come out of the sides. Smooth it into a thin layer around the sides of the cake to achieve a rustic naked cake design like I did in the photos (the thin layer allows the edges of the cake to be seen). If you want it to look more like a traditional cake, then you can add more frosting to the sides to cover the cake completely with the frosting. Or you can use a piping bag.
11. Decorate and enjoy!
Decorate the top of the cake with more fresh raspberries and optional chocolate chips or a drizzle of melted chocolate. This creates a beautiful, bakery-style finish perfect for any occasion.
How to Make The Whipped Lemon Cream Frosting
- Beat the Heavy Cream – With a mixer on high, beat heavy whipping cream until it begins to thicken.
- Add in the additions – Add in lemon zest, maple syrup, and vanilla extract, and beat until soft peaks form.
- Add the whipped cream cheese – Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form. (If you purchased block cream cheese, make sure to whip it first before adding in to the whipped frosting.)
Assemble Your Gluten Free Chocolate Raspberry Cake
- Start with the first layer – Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. Place a layer of raspberries evenly on top of that layer.
- Add the second layer – Next, place the second layer on top and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. (If you are doing a 3 layer cake then you can add one more layer of raspberries and top with the final cake layer, then the final layer of frosting on top of that.)
- Finish frosting – Use a spatula to smooth out any cream that has come out of the sides. Smooth it into a thin layer around the sides of the cake to achieve a rustic naked cake design like I did in the photos (the thin layer allows the edges of the cake to be seen). If you want it to look more like a traditional cake, then you can add more frosting to the sides to cover the cake completely with the frosting. Or you can use a piping bag.
- Decorate the top of the cake with more fresh raspberries and optional chocolate chips or a drizzle of melted chocolate. This creates a beautiful, bakery-style finish perfect for any occasion.
- Enjoy!
1.5x Recipe (For 2 Thick 9-Inch Layers or 3 8-Inch Layers)
If you want a taller, more dramatic gluten-free cake, this scaled version is perfect for either two thick 9-inch layers or three 8-inch layers. I used this 1.5x recipe for the cake you see in the images.
Dry Ingredients
- 3 cups gluten-free flour blend
- 2 2/3 cup coconut sugar
- 1 1/2 cups cocoa powder
- 3 tbsp arrowroot powder
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 1 1/2 cups coconut milk
- 1 1/2 tbsp apple cider vinegar
- 5 eggs
- 3/4 cup coconut oil
- 1 tbsp vanilla extract
- 1 1/2 cups hot coffee or hot water
Divide the batter evenly between prepared pans lined with parchment paper. Bake for 25–30 minutes for three 8-inch layers or 25–35 minutes for two 9-inch layers, until the center of the cake is set.
Health Benefits of Key Ingredients
One of the standout features of this gluten free chocolate raspberry cake is that it uses more wholesome, thoughtfully chosen ingredients compared to a traditional gluten-free chocolate cake recipe made with refined sugars and flours. While it’s still a dessert, these ingredients offer added nutritional value and can be easier on digestion.
Coconut Sugar
Coconut sugar is a less processed alternative to refined white sugar and retains trace minerals like iron, zinc, calcium, and potassium. It also contains small amounts of antioxidants and inulin, a type of prebiotic fiber that may support gut health. Because it has a lower glycemic index than refined sugar, it may help reduce rapid blood sugar spikes, making it a more balanced option in baking recipes like this gluten free chocolate cake.
Coconut Milk
Coconut milk adds a creamy richness while providing healthy fats that support satiety and sustained energy. It contains medium-chain triglycerides (MCTs), which are more quickly absorbed and used as fuel by the body. Coconut milk also contributes to the cake’s moist texture and can be a great dairy-free alternative for those avoiding lactose, making this a more accessible gluten-free cake for different dietary needs.
Arrowroot Powder
Arrowroot powder is a natural, grain-free starch that helps bind ingredients and improve the structure of this cake batter. It’s known for being gentle on the digestive system and is often used in recipes for those with sensitive stomachs. In gluten-free baking, arrowroot helps create a softer, lighter crumb and contributes to the cake’s overall airy yet moist texture.
Coconut Oil
Coconut oil is a popular alternative to highly processed vegetable oils. It’s rich in medium-chain fatty acids, particularly lauric acid, which may support metabolism and provide a quick source of energy. In baking, coconut oil helps create a tender crumb and enhances the overall chocolate flavour. It also contributes to the rich, satisfying texture you expect from the best chocolate cake, while keeping the recipe dairy-free.
Storage Tips
Store your gluten-free chocolate raspberry cake in an airtight container at room temperature for up to 6 hours or in the refrigerator for up to 5 days. Note that it will dry out faster in the refrigerator. However, since the frosting is made with whipped cream and cream cheese the cake does need to be referigerated. For longer storage, wrap slices in plastic wrap and freeze.
Final Thoughts
This gluten-free chocolate raspberry cake is rich, moist, and full of flavor, making it one of the best chocolate cake recipes you can make at home. With its simple one-bowl method, wholesome ingredients, and stunning presentation, it’s perfect for everything from casual gatherings to special celebrations. Whether you’re searching for a gluten free chocolate cake, a gluten-free chocolate cake recipe, or a beautiful chocolate cake with vanilla frosting, this recipe truly does it all.
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Gluten Free Chocolate Raspberry Cake (with Whipped Lemon Cream Frosting)
Equipment
- 2 8" cake pans
Ingredients
Dry Ingredients
- 2 cups 1 to 1 gluten free flour blend I recommend Bob's Red Mill
- 1 cup unsweetened cocoa powder
- 2 tbsp arrowroot powder or corn starch
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 3/4 cup coconut sugar
Wet Ingredients
- 1 cup coconut milk
- 1 tbsp apple cider vinegar
- 3 large eggs
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Whipped Lemon Cream Frosting
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese
- 2 tbsp lemon zest the zest from about 2 large lemons
- 1/2 cup powdered coconut sugar see notes (you can alternatively use powdered sugar)
- 1 tsp vanilla extract
Topping
- 1 pint fresh organic strawberries
- 1 handful fresh organic strawberries
Instructions
Make The Chocolate Cake
- Preheat the oven & prepare cake pans – Start by preheating your oven to 350°F and preparing 2 8" round cake pans with parchment paper on the bottom and lightly greasing the sides with coconut oil. This ensures easy removal and clean cake layers. See notes for how to make this recipe into a 3 layer 8" cake or a 2 layer 9"
- Combine dry ingredients – In a stand mixer or large bowl, add all of your dry ingredients. Whisk thoroughly to evenly combine and remove any clumps from the cocoa powder.2 cups 1 to 1 gluten free flour blend, 1 cup unsweetened cocoa powder, 2 tbsp arrowroot powder, 1 tsp baking soda, 1/2 tsp sea salt, 1 3/4 cup coconut sugar
- Add the wet ingredients – Directly into the same bowl add the wet ingredients: coconut milk, apple cider vinegar, eggs, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined, making sure to scrape the bottom of the bowl and sides so no dry ingredients remain. The cake batter should be thick and cohesive at this stage.1 cup coconut milk, 1 tbsp apple cider vinegar, 3 large eggs, 1/2 cup coconut oil, 2 tsp vanilla extract
- Add the coffee or hot water – Slowly pour in the hot coffee or hot water while whisking. This step enhances the chocolate flavour and creates a smooth, pourable batter that results in a moist, tender crumb.1 cup hot coffee
- Add cake batter to prepared pans – Divide the cake batter evenly into your prepared pans and bake for 25–35 minutes depending on pan size. The baking time will vary slightly, so begin checking around 25 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow cakes to cool – Allow the cakes to cool in the pans for about 10–15 minutes before transferring to a cooling rack or wire rack. Let them cool completely before assembling to prevent melting your frosting.
Make The Whipped Lemon Cream Frosting
- In a medium bowl beat the heavy whipping cream until it begins to thicken1 pint heavy whipping cream
- Add in lemon zest, powdered coconut sugar, and vanilla extract, and beat until soft peaks form.2 tbsp lemon zest, 1/2 cup powdered coconut sugar, 1 tsp vanilla extract
- Add the whipped cream cheese to the whipped cream mixture, and beat until well incorporated and stiff peaks form. (If you purchased block cream cheese, make sure to whip it first before adding in to the whipped frosting.)1 8 oz container whipped cream cheese
Assemble Your Chocolate Raspberry Cake
- Start with the first layer – Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. Place a layer of raspberries evenly on top of that layer.
- Add the second layer – Next, place the second layer on top and top with about 1 cup of lemon whipped cream frosting, spreading almost to the edges. (If you are doing a 3 layer cake then you can add one more layer of raspberries and top with the final cake layer, then the final layer of frosting on top of that.)
- Finish frosting – Use a spatula to smooth out any cream that has come out of the sides. Smooth it into a thin layer around the sides of the cake to achieve a rustic naked cake design like I did in the photos (the thin layer allows the edges of the cake to be seen). If you want it to look more like a traditional cake, then you can add more frosting to the sides to cover the cake completely with the frosting. Or you can use a piping bag.
- Decorate the top of the cake with more fresh raspberries and optional chocolate chips or a drizzle of melted chocolate. This creates a beautiful, bakery-style finish perfect for any occasion.1 pint fresh organic strawberries, 1 handful fresh organic strawberries
- Enjoy!!
