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Chocolate Raspberry Cake {gluten-free}

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 806kcal


  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • 2 teaspoons espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon vanilla extract

Raspberry Swiss Meringue Buttercream

  • 210 g egg whites around 7
  • 350 g caster sugar
  • 425 g unsalted butter at room temperature, cubed
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 300 g raspberries


  • Pre-heat oven to 160°C and line and grease 2 x 8 inch round cake tins.
  • Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then set aside.
  • In a large mixing bowl whisk together the flours, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  • In a separate bowl mix together the buttermilk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  • Finally mix in the melted chocolate until completely incorporated.
  • Divide the mixture between the 2 cake tins and bake in the oven for 30-35 minutes until an inserted cocktail stick comes out clean.
  • Turn out the cakes and cool on wire racks before covering with buttercream.

Raspberry Swiss Meringue Buttercream

  • Heat the egg whites and caster sugar in a bain marie, or a bowl set over a saucepan of simmering water, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with a whisk attachment. Whisk until the meringue forms firm peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  • Make the raspberry puree by tipping all the raspberries into a blender and blending on high for a couple of minutes. Press the puree through a sieve to remove the seeds.
  • Then add the raspberry puree to the buttercream along with the vanilla extract and salt. At first the buttercream will look curdled again but just mix for a couple of minutes until it returns to its smooth state.


  • Spread the buttercream in an even layer over one of the chocolate cakes, then place the second chocolate cake on top.
  • Smooth out the buttercream squidging from the centre of the cakes with a palette knife to create the naked effect.
  • Pipe buttercream roses on top of the cake until completely covered.
  • You can keep the cake in the fridge until needed but do serve the cake at room temperature.


Calories: 806kcal | Carbohydrates: 84g | Protein: 8g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 494mg | Potassium: 375mg | Fiber: 5g | Sugar: 61g | Vitamin A: 1010IU | Vitamin C: 6.5mg | Calcium: 93mg | Iron: 3.1mg