Dairy and Gluten free chocolate and raspberry cake

baking | October 26, 2015 | By

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Apologies to the nut free and egg free camp, but this chocolatey goodness will make you want to eat gluten free every day of the week if you don’t already have to!  It is also great iced or plain with just a sprinkle of icing sugar 🙂  This is so good the hotel director and F & B manager on the cruise ship where I was working came in one day saying I must have made a mistake because it had a sign on it saying gluten free but it tasted really fab.  The ultimate compliment…This also makes a great dressy dessert if its heated up slightly and served with ganache, ice-cream and a berry compote.  I KNOW!  YUM!

Gluten free chocolate and raspberry cake
Serves 12
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
291 calories
27 g
48 g
19 g
6 g
4 g
79 g
28 g
22 g
0 g
14 g
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 291
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 48mg
16%
Sodium 28mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
12%
Sugars 22g
Protein 6g
Vitamin A
8%
Vitamin C
6%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g dairy free margarine
  2. 100g white sugar
  3. 100g chocolate
  4. 1 cup frozen raspberries
  5. 200g ground almonds
  6. 3 large eggs, separated
  7. 50g sugar
Instructions
  1. Place the sugar, chocolate, margarine and berries in a bowl and melt over a pot of simmering water. Cool slightly then quickly whisk in the egg yolks. Fold in the almonds. Whisk the egg whites til thick and white then add the sugar and whisk for another 2 minutes. Fold 1/3 of the egg white into the chocolate mix until combined. Very gently fold in the remaining egg white. Place in a cake tin and bake at 175 degrees until cooked through (mine took about 25 minutes). This is nice with or without icing 🙂
beta
calories
291
fat
19g
protein
6g
carbs
27g
more
Fun With Allergy Kids http://allergykids.co.nz/

If you want to make this a bit fancy, once it’s cool you can pour chocolate ganache on. I make dairy free ganache by bringing our milk replacement (you could also use coconut milk/cream, soy, rice, almond milk) to the boil at a ration of equal parts chocolate to milk. Then I pour it over chopped chocolate (we use Whittakers 72%). Let it sit for 5 minutes then whisk well and pour over the cake.  You can also substitute the berries in this cake for coffee for an adult treat:)

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Comments

  1. Leave a Reply

    Karen
    July 17, 2016

    I made this yesterday for guests and it was delicious. Everyone had second helpings. The texture was moist.
    The cooking time was a bit of an experiment as I was not sure how to tell whether it was cooked. I cooked mine for 25 minutes, then gave it an extra ten minutes at a slightly lower temperature.

    • Leave a Reply

      admin
      July 18, 2016

      Thanks so much for that feedback Karen 🙂

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