Mary Berry Gluten Free Chocolate Cake​ Recipe

This decadent Mary Berry Gluten Free Chocolate Cake is made with a blend of gluten-free self-raising flour and ground almonds, which creates a wonderfully moist crumb. The result is a rich and fudgy chocolate cake that’s so tender and delicious, you’d never know it was gluten-free. Perfect for any celebration or birthday party, this foolproof recipe makes a beautiful two-layer cake that everyone can enjoy.

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Mary Berry Gluten Free Chocolate Cake Ingredients

For the Gluten-Free Cake:

• 1 cup unsalted butter, softened, plus extra for greasing
• 1 cup caster (superfine) sugar
• 4 large eggs
• ¾ cup gluten-free self-raising flour blend (ensure it contains xanthan gum)
• 1 cup ground almonds
• ⅓ cup unsweetened cocoa powder, sifted
• 2 tsp gluten-free baking powder
• 2 tbsp milk

For the Chocolate Buttercream:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• ⅓ cup unsweetened cocoa powder, sifted
• 2-3 tbsp milk

How To Make Mary Berry Gluten Free Chocolate Cake

1. Prepare the tins: Preheat your oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round cake tins and line the bases with parchment paper.
2. Combine all cake ingredients: Using the simple all-in-one method, place all the cake ingredients into a large mixing bowl: the softened butter, sugar, eggs, gluten-free flour, ground almonds, sifted cocoa powder, baking powder, and milk.
3. Beat until smooth: Beat all the ingredients together with an electric hand mixer or stand mixer for about 2 minutes. The batter should be smooth, thick, and well-combined.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and gently level the tops. Bake for 25-30 minutes. Gluten-free cakes are done when they are risen and a skewer inserted into the center comes out clean.
5. Cool the cakes: Let the cakes cool in their tins for 10 minutes, as they can be delicate while warm. Afterwards, carefully turn them out onto a wire rack to cool completely.
6. Make the buttercream: While the cakes are cooling, beat the softened butter in a bowl until smooth and creamy. Gradually add the sifted powdered sugar and cocoa powder, beating well after each addition. Add 2 tablespoons of milk and beat on high speed until the buttercream is light, fluffy, and spreadable.
7. Assemble the cake: Place one cooled cake layer on a serving plate and spread with about half of the chocolate buttercream. Top with the second cake layer, and use the remaining buttercream to frost the top and sides of the cake.

Recipe Tips

• Use Ground Almonds: The addition of ground almonds is the secret to a wonderfully moist gluten-free cake. It provides structure and fat, which prevents the cake from becoming dry or crumbly.
• Choose a Good GF Flour Blend: Not all gluten-free flours are the same. For best results, use a trusted brand of gluten-free self-raising flour that already contains xanthan gum. Xanthan gum is essential for mimicking the binding properties of gluten.
• Don’t Be Tempted to Overbake: Gluten-free cakes can dry out faster than traditional ones. It’s best to start checking for doneness at the 25-minute mark. The cake is ready as soon as a skewer inserted into the center comes out free of wet batter.
• Let It Cool Before Handling: Gluten-free cakes are often more fragile when they are warm. Allowing the layers to cool and firm up in the tins for at least 10 minutes will make them much easier to handle without breaking.

What To Serve Gluten Free Chocolate Cake

This rich chocolate cake is absolutely delicious served on its own with a cup of tea or coffee. To elevate it for a special occasion, serve each slice with a dollop of fresh whipped cream and a few sharp, fresh raspberries, which cut through the richness of the chocolate beautifully.

How To Store Gluten Free Chocolate Cake Leftovers

• Room Temperature: Store the cake in an airtight container at room temperature. Thanks to the ground almonds, it will stay lovely and moist for 2-3 days.
• Freeze: The un-iced gluten-free cake layers freeze very well. Once cool, wrap each layer securely in a double layer of plastic wrap and a final layer of foil. Freeze for up to 3 months. Thaw completely at room temperature before you frost it.

Mary Berry Gluten Free Chocolate Cake Nutrition Facts

• Serving size: 1 slice (1/10th of cake)
• Calories: 475 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Sugars: 35g
• Sodium: 290mg
• Total Carbohydrate: 42g
• Protein: 8g

Frequently Asked Questions

• What is xanthan gum and why is it important in gluten-free flour? Xanthan gum is a food additive that works as a binder and thickener. In gluten-free baking, it is crucial because it mimics the elastic and structural properties of gluten, helping to hold the cake together and preventing it from becoming overly crumbly. Most good commercial GF flour blends will already contain it.
• Can I make this cake dairy-free as well as gluten-free? Yes, absolutely! To make a gluten and dairy-free version, simply follow this recipe and substitute the butter with a block-style dairy-free spread and the milk with a plant-based milk (like almond or soy milk) in both the cake and the buttercream.
• My gluten-free cake seems denser than a regular cake. Is this normal? Yes, it is. Gluten-free cakes, especially rich chocolate versions made with ground almonds, often have a slightly denser, moister, and more fudgy texture compared to a very light wheat-based sponge. This is perfectly normal and contributes to the cake’s delicious, decadent quality.

Try More Recipes:

• Mary Berry Dairy Free Chocolate Cake​ Recipe
• Mary Berry Chocolate Orange Cake​ Recipe
• Mary Berry Chocolate Mousse Cake​ Recipe