Best Chocolate Cake & Raspberry Sauce (Gluten Free)

Rich & royal, this raspberry sauce-soaked chocolate cake is tart with mild sweetness and will melt in your mouth.

Servings: 7

Level: Difficult

Chocolate Cake

Ingredients: 1 and 1/2 cup Pamela's Gluten Free All Purpose Flour (Featured Products) 1/2 cup cocoa 1 cup sugar 1/2 teaspoon salt 2 teaspoon baking soda 3/4 teaspoon Bob's Red Mill Xanthan Gum (Featured Products) 5 tablespoon cooking oil 1 tablespoon vinegar 1 teaspoon vanilla extract 1 egg 1 cup water Directions: 1. Preheat oven to 300 degrees 2.Grease an 8 inch round cake pan. Dust it with cocoa powder 3.Mix all dry ingredients together. In a separate bowl, mix all the liquid ingredients. 4.Slowly mix the liquid mixture to the dry mixture. 5.Bake in preheated oven for 30- 35 min. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Set aside.

Raspberry Sauce


1 pint fresh raspberries 1/4 cup white sugar 2 tablespoon orange juice 2 tablespoon cornstarch 1 cup cold water Directions: 1. Combine raspberries, sugar and orange juice in a sauce pan 2 Whisk the cornstarch into the cold water until smooth. Add the mixture to sauce pan and bring to boil. 3. Simmer for about 5 minutes, stirring constantly until you reached your desired consistency. The sauce will thicken as it cools 4.Puree the sauce in a blender and strain through a fine sieve. Pour over the chocolate cake. Let is soak. 5. The sauce will keep in the refrigerator for up to two weeks

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Take away the stress by prepping the night before. Cooking will be much more relaxing. 


Don't be afraid to adjust the seasonings the recipe requires you to have. 



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