Chocolate & Raspberry Fudge Cake
Prep time
Cook time
Total time
Rich, super moist bitter sweet chocolate cake, laced with the sweetness of raspberries and covered in a creamy, not too sweet but decadent dark chocolate ganache. Gluten, Lactose & Refined Sugar Free.
Recipe type: Snacks
Cuisine: Modern Australian
Serves: 12
  • 2 cups plain gluten free flour*
  • ⅔ cup unrefined sugar
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon xanthan gum (optional)
  • 1 generous cup fresh or frozen raspberries
  • 110 grams unsalted butter, room temperature
  • 60 grams dark (dairy free) chocolate, roughly chopped
  • 1¼ cup lactose free buttermilk**, room temperature
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 60 grams dairy free dark chocolate, finely chopped
  • ¼ cup lactose free cream - (I used Pauls Zymil)
  1. Preheat the oven to 180 degrees Celcius (non fan forced).
  2. Lightly grease and line a 20 cm square or round cake time with baking paper.
  3. In a large mixing bowl, sift flour, sugar, cocoa, baking soda, baking powder and salt.
  4. Whisk in the xanthan gum.
  5. In a small bowl, toss the raspberries with one tablespoon of the dry mixture and set aside.
  6. In a glass or microwave-safe bowl, or using a heat proof bowl over simmering water on the stove top, combine the butter chopped chocolate and heat through until melted. (For microwave use, 20 second intervals , stirring with a rubber spatula between each until chocolate and butter has melted completely). Whisk together.
  7. In separate mixing bowl, whisk together the buttermilk, egg, and vanilla extract.
  8. Pour the wet ingredients into the dry ones and gently fold until just combined.
  9. Fold in the raspberries
  10. Pour batter into cake tin and bake 30 - 35 minutes. Cake is cooked when a skewer inserted in the middle comes out mostly clean (as this cake is fudge, it will be quite moist in the middle).
  11. Allow to cool in baking tin for at least 5 minutes, before turning out onto a cooling rack.
  12. Allow to cool almost completely before adding the ganache.
  1. Heat the cream in a microwave safe bowl or jug in 20 second bursts, until very hot (it takes about 1 minute in my microwave).
  2. Add the chocolate to the cream and allow to stand for about 30 seconds.
  3. Whisk the cream and chocolate together until smooth and shiny.
  4. Pour onto cake and spread evenly with icing knife or spatula.
  5. Sprinkle over any left over chocolate scraps, or add raspberries to garnish (optional)
* - For this cake I used my own preferred GF Flour mix, but you can use any your prefer. White Wings GF mixes are available at all major supermarkets and always a good choice if you are not sure.

** - To make your own lactose free butter milk, you just need to add 2 teaspoons of fresh lemon juice to each cup of lactose free milk. Mix and allow it to sit for about 10 minutes. The lemon will curdle the milk and give you gorgeous fresh buttermilk.
Recipe by Fresh Home Cook at