Rich Gluten-Free Chocolate Cake

This rich, moist gluten-free chocolate cake is an absolute delight. After baking it is incredibly moist, fluffy and has flavors that will have you coming back for seconds.

Gluten-Free Chocolate Cake

You can have this chocolate cake just on its own without any extras. With that said, it does go perfectly with some raspberry jam and cream. As shown in the photo below, I add the jam and cream in between the two cakes once they have cooled.

This cake keeps its moisture quite well, so the leftovers are still great the next day. Just make sure you keep it covered and refrigerate if you have some fresh cream on it.

You should be able to feed six to eight people with this cake. However, this depends on how hungry people are. Adding some whipped cream will help feed a few more people.

The gluten-free chocolate self-saucing pudding is also a rich chocolate dessert that’s well worth giving a go. One of the best things about the pudding is that it makes a rich chocolate sauce. Indeed, worth trying if you love chocolate desserts.

You can find the full written recipe right below. If you love our gluten-free recipes, then don’t forget to follow us on social or subscribe to our mailing list.

Gluten-Free Chocolate Cake Recipe

Flourless Chocolate Cake
Prep time
15 Minutes
Cook time
30 Minutes
Total time
45 Minutes


  • 1 Tbsp white vinegar
  • 1 cup milk
  • 2 cups gluten-free plain flour
  • 2 tsp. bicarb soda
  • ½ cup cocoa powder
  • 1 cup caster sugar (superfine)
  • 150g (5.2 oz) unsalted butter, melted
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 bananas mashed
  • 4 Tbsp raspberry jam


  1. Preheat an oven to 170°C (340°F)
  2. Line and grease two 23cm (9 in.) round cake tins.
  3. Combine the vinegar and milk in a small bowl. It is normal for the mixture to curdle.
  4. Sift all the dry ingredients into a large bowl.
  5. Mix in the melted butter, and milk mixture. Beat gently until combined.
  6. Add the remaining ingredients and mix until well combined.
  7. Split the cake mixture into the two cake tins. Smooth the tops.
  8. Bake in the oven for about 30-45 minutes.
  9. Allow cakes to stand for 5 minutes before removing from the tins.
  10. Cool completely before adding any cream.
  11. Serve & Enjoy

Recipe Tips

  • You can swap the raspberry jam for a different jam. This alteration will result in a different flavored cake. For example, a fig jam will leave you a chocolate fig cake. I have tried it, and it’s delicious.
  • If you don’t mash the bananas enough, then you will have little lumps of banana in your cake. These lumps won’t negatively impact your cake at all and are quite normal.
  • This cake is pretty amazing warm, so if you're not adding any cream to the cake, then you should give it a try while it is still warm.

Nutritional Information

If you require the nutritional information for this gluten-free chocolate cake recipe, then you can find it right below.

It’s important to remember that this information is only an estimate as I use an online tool to calculate it. Also, any extras such as cream and jam will add to these values.

Nutrition Facts
Serving Size: 152g (5.36 oz)
Servings Per Recipe: 8
Amount Per Serving
Calories 399 Calories from Fat 165.6
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 11g 55%
Trans Fat 0.6g
Cholesterol 84mg 28%
Sodium 351mg 15%
Total Carbohydrate 55g 18%
Dietary Fiber 3g 12%
Sugars 23g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are so many gluten-free desserts that you can make. If you feel like a dessert that’s a little creamier, then the chocolate cheesecake might take your fancy. The cake so delicious, and the coconut crust matches perfectly with the cheesecake filling.

I absolutely love this gluten-free chocolate cake recipe, and I hope that you enjoy it too. If you have some feedback, tips or anything else, then please don’t hesitate to leave a comment below.

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