Mary Berry Gluten-Free Chocolate Cake Recipe

Name: Mary Berry Gluten-Free Chocolate Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 200g unsalted butter, softened (plus extra for greasing); 200g caster sugar; 4 large eggs; 1 tsp vanilla extract; 175g gluten-free plain flour blend; 50g cocoa powder; 2 tsp gluten-free baking powder; 1/2 tsp xanthan gum (only if your flour blend does not contain it); 1/4 tsp fine salt; 3 tbsp milk; 200g unsalted butter, softened (for the buttercream); 350g icing sugar, sifted; 40g cocoa powder, sifted; 2–3 tbsp milk (for the buttercream); 1 tsp vanilla extract (for the buttercream); Chocolate curls or shavings, to finish (optional); Baking parchment

Jump to Recipe Print Recipe

This gluten-free chocolate cake is everything you want from a classic sponge: soft, moist, and deeply chocolatey, with a light crumb that slices neatly. It’s an easy, dependable bake made with everyday ingredients and a simple cocoa buttercream. Expect a rich flavour without being heavy, and a finish that looks properly “occasion-worthy” with minimal fuss. Total time is about 1 hour 15 minutes, including cooling and icing.

Ingredients

For the gluten-free chocolate sponge

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
4 large eggs
1 tsp vanilla extract
175g gluten-free plain flour blend
50g cocoa powder
2 tsp gluten-free baking powder
1/2 tsp xanthan gum (only if your flour blend does not already contain it)
1/4 tsp fine salt
3 tbsp milk (any kind)

For the chocolate buttercream

200g unsalted butter, softened
350g icing sugar, sifted
40g cocoa powder, sifted
2–3 tbsp milk
1 tsp vanilla extract
Pinch of salt (optional, but lovely)

To finish

Chocolate curls or shavings (optional)
A light dusting of cocoa or icing sugar (optional)

How to Make Mary Berry Gluten-Free Chocolate Cake Recipe

Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease two 20cm (8in) round sandwich tins and line the bases with baking parchment.
Mix the cake batter: Put the softened butter, caster sugar, eggs, and vanilla into a large bowl. Add the gluten-free flour, cocoa powder, baking powder, xanthan gum (if using), salt, and milk. Beat with an electric mixer for about 1–2 minutes until smooth, well combined, and a little lighter in colour. Scrape down the bowl so there are no pockets of flour or butter.
Bake: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25–30 minutes, until the cakes are risen and spring back when lightly pressed in the centre. A skewer inserted into the middle should come out clean, or with a few moist crumbs but no wet batter.
Cool completely: Leave the cakes in their tins for 10 minutes. Turn out onto a wire rack, peel off the parchment, and leave to cool completely before icing.
Make the buttercream and assemble: Beat the butter until creamy. Add the icing sugar and cocoa powder in stages, beating slowly at first so it doesn’t puff up. Add 2 tbsp milk and the vanilla, then beat for another minute until smooth. Add a little more milk if needed for a soft, spreadable texture. Place one cake on a serving plate. Spread over a generous layer of buttercream. Top with the second cake and swirl the remaining buttercream over the top (and sides if you like). Finish with chocolate curls or a light dusting of cocoa.

Tips

Why did my gluten-free cake turn out dry?

Gluten-free sponges dry out faster than wheat-based cakes. Weigh ingredients carefully, do not overbake, and cool the cakes as soon as they are firm enough to turn out. Also make sure your buttercream is nice and generous, as it helps keep slices moist.

How do I stop a gluten-free sponge from sinking?

Most sinking comes from underbaking or overbeating. Bake until the centre springs back, and avoid opening the oven door early. Make sure your baking powder is in date, as gluten-free cakes rely on it for lift.

What if my buttercream is too stiff or too runny?

If it’s stiff, beat in milk a teaspoon at a time. If it’s runny, chill it for 10 minutes, then beat again. Warm kitchens soften butter quickly, so a brief chill often fixes it.

Can I make it more chocolatey without changing the texture?

Use a good-quality cocoa powder and add a pinch of salt to the sponge and buttercream. It sharpens the chocolate flavour without adding extra dryness.

Serving Suggestions

With fresh raspberries or strawberries on the side
A spoonful of softly whipped cream
Warm with a drizzle of chocolate sauce
Alongside a cup of tea or coffee

Storage

Room temperature

Keep in an airtight container for up to 3 days. If your kitchen is warm, store in the coolest spot you have so the buttercream stays firm.

Refrigerator

Store in an airtight container for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving for the best texture.

Freezing

Freeze the un-iced sponges (well wrapped) for up to 3 months. Defrost at room temperature still wrapped, then ice once fully thawed. You can also freeze iced slices, but the buttercream may lose a little of its silky finish after defrosting.

Nutrition

Calories: 430 kcal
Carbohydrates: 53 g
Protein: 5 g
Fat: 23 g
Saturated fat: 14 g
Sodium: 180 mg

Values are estimates and will vary depending on ingredients and portion size.

FAQs

What’s the best gluten-free flour to use for chocolate cake?

A gluten-free plain flour blend (often labelled “1:1” or “all-purpose”) works best here. If your blend does not include xanthan gum, add it as listed to help the sponge hold together neatly.

Can I bake this as one tall cake instead of two layers?

Yes. Use a deep 20cm tin, line it well, and bake for about 45–55 minutes. If the top browns too quickly, loosely cover with foil for the final 15 minutes.

Can I make this cake dairy-free?

You can swap the butter for a dairy-free baking block and use plant milk. The buttercream will be slightly softer, so chill briefly before spreading and keep the finished cake somewhere cool.

How do I know it’s baked without drying it out?

Look for a gentle spring-back in the centre and a clean skewer test. Start checking at 25 minutes, and remove it as soon as it’s done. Overbaking is the quickest way to lose that lovely moist crumb.