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Gluten Free Chocolate Raspberry Cake (with Whipped Lemon Cream Frosting)

If you’re looking for the best gluten free chocolate cake that’s rich, decadent, and completely gluten free, this is the one to make. With a deep chocolate flavor, soft and moist texture, and layers of whipped lemon cream frosting and juicy raspberries, it’s the perfect balance of indulgent and wholesome ingredients.
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Prep Time 30 minutes
Cook Time 11 minutes
Course Dessert
Cuisine American

Equipment

Ingredients
  

Dry Ingredients

Wet Ingredients

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 thicken
    1 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!!

Notes

If you would like to have 3 8" layers or 2 9" layers, you need to 1.5X the recipe. Refer to the blog post for the full 1.5X recipe.
If you don't have powdered coconut sugar you can simply blend coconut sugar in a high speed blender or food processor. If you're making 1/2 cup of powdered coconut sugar then add a heaping 1/2 cup of coconut sugar to a food processor along with 1/2 tbsp of arrowroot powder or tapioca starch. Blend until it turns into a fine powder. 
Alternatively you can use powdered sugar for the frosting, but I always opt for powdered coconut sugar for the health benefits and less glucose spike. 
Keyword chocolate cake, gluten free chocolate cake, gluten free chocolate raspberry cake
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