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This Gluten Free Chocolate Cake is a Real Guilt-Free Treat

This chocolate cake will definitely satisfy your cravings for something sweet yet healthy. It is gluten-free, dairy-free, low in saturated fat and so delicious.

Gluten Free Chocolate Cake Recipe


(10 servings)


  • 3/4 cup rice flour, plus 2 tbsp rice flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder, plus 2 tbsp. cocoa powder
  • 1 tsp. gluten-free baking soda
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup hot coffee
  • 1/2 cup soy milk (rice or almond milk)
  • 1/4 cup olive oil
  • 1 tsp. vanilla essence
  • Boysenberry topping
  • 400g canned boysenberries
  • 4 tsp. gluten-free cornflour
  • 1 tbsp. (If boysenberries are in natural juice – if not, leave sugar out)


(Preparation time: 50 minutes)

Preheat the oven to 180ºC. Lightly grease a ring mould with some oil.

In a large bowl combine the flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt. Create a well in the center. Add the egg into the well and mix in with some of the dry ingredients. Add the remaining wet ingredients and mix well.

Pour into the ring mould and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the tin. Allow to cool. Meanwhile, prepare the icing: put the fruit and liquid into a pan with the cornflour and bring to the boil, stirring until it has thickened. Remove from the heat, cool and allow to thicken. Pour over the cake.

Nutrition: Energy: 895kJ; Calories: 214cal; Protein: 3.0g; Fat: 8.1g; Saturated: 1.7g; Carbohydrates: 32.6g; Sugars: 20.9g; Dietary Fiber: 2.2g; Sodium: 330mg; Calcium: 40mg; Iron: 1.0mg.

Check for more gluten-free recipes: Gluten Free No Bake White Chocolate Delight