Chocolate Cake with Raspberry Cream

Chocolate Cake with Raspberry Cream

Baking gluten free recipes just got better with this moist chocolate cake smothered in raspberry cream. It will have your mouth watering for seconds!

  • ½ cup olive oil
  • 3 eggs, separated
  • 1 ¾ cups Healtheries Gluten Free Baking Mix
  • ¼ cup cocoa
  • ½ cup caster sugar
  • 1 tsp vanilla essence
  • 150g dark cooking chocolate, melted


  • 100g fat reduced spread (e.g. olive oil based)
  • 1 tsp vanilla essence
  • 1 cup icing sugar
  • 300g pkt frozen raspberries, thawed


  1. Preheat oven to 180°C / 160°C fan-forced.  Grease and line a 20cm square cake pan with baking paper.
  2. Whisk together oil, egg yolks and ½ cup water in a large bowl.
  3. Sift in combined baking mix and cocoa.  Stir in sugar, vanilla and chocolate.
  4. Using an electric beater, beat egg whites until soft peaks form. Fold into the mixture.
  5. Spoon into the pan. Bake for 40-45 minutes or until skewer inserted in centre comes out clean.
  6. Cool on wire rack. Ice and serve with berries.

Raspberry Cream Icing

  1. Place spread and vanilla in a bowl.  Beat using an electric mixer, gradually adding icing sugar until creamy and combined.
  2. Stir through some berries to make a swirled effect, and spread over top of cake.

Serving Suggestions

Serve with Raspberry Cream Icing.

Nutritional Information

Average Quantity per Serve

Energy 1590kJ (379Cal)
Protein 3.5g
Fat, Total 20.0g
- Saturated 6.1g
Carbohydrate 45.7g
- Sugars 31.7g
Dietary Fibre 1.8g
Sodium 161mg