Gluten-free chocolate cake

Gluten-free chocolate cake

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 1x


  • 90 grams of butter (about 3 oz, or 1/2 cup) at room temperature
  • 3/4 cup of sugar
  • 1/2 cup of couverture chocolate (you may also use chocolate chips)
  • 2 eggs
  • 1/3 cup of rice flour
  • 3 tablespoons of potato starch
  • 1 1/2 tablespoons of tapioca flour
  • 1/2 teaspoon of xanthan gum
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • A little bit of salt
  • 1/2 cup of milk
  • 1/3 cup of water
  • 1/2 teaspoon of vanilla extract


  • 1 cup of couverture chocolate (you may also use chocolate chips)
  • 1 1/2 tablespoons of butter
  • 2 tablespoons of liquid cream


  1. Preheat the oven to 350°F (180°C).
  2. Butter the surface of a round pan of about 26 cm (10 inches; it can be replaced by one of 24 cms too, i.e. 6 inches)
  3. Beat the butter in a bowl or mixer until it gets a creamy consistency (2 minutes approx.)
  4. Then add the sugar and beat it until the mix becomes smooth, i.e. for about 5-8 minutes (do not beat less than that time, because it will not achieve the consistency we’re looking for).
  5. Pour the melted chocolate to the mix, and then the eggs one by one.
  6. Unite everything very well.
  7. Mix all the dry ingredients and then start adding them to the butter mixture, as well as intercalating with milk and water. In other words, it would then be a little bit of dry ingredients and a little milk, then a little bit of dry ingredients and water, and so on. Repeat until finished.
  8. Pour the final mix into a mold, and bake for about 30 minutes.
  9. For the ganache: Melt the chocolate, butter, and cream.
  10. Cover the cake and place the berries on top.