This Mary Berry gluten-free chocolate cake is a deeply moist, tender crumb with a rich, dark cocoa depth and a glossy ganache that sets to a smooth, fudgy finish. The texture is dense enough to feel indulgent but light enough to slice cleanly, with no trace of the graininess that so often plagues gluten-free bakes.

What makes this recipe reliable is its straightforward method, a careful balance of ground almonds and rice flour that gives the sponge real structure without any specialist knowledge. It suits birthdays, afternoon tea, or any occasion where a centrepiece dessert is needed. From start to finish, it is ready in around 1 hour 15 minutes.

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Ingredients

For the Sponge

175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs, at room temperature
100g ground almonds
75g fine white rice flour
2 tsp gluten-free baking powder
50g good-quality cocoa powder, sifted
2 tbsp whole milk
1 tsp vanilla extract

For the Ganache

150ml double cream
150g dark chocolate (70% cocoa solids), finely chopped
1 tbsp unsalted butter

To Finish

A small handful of fresh raspberries or chocolate shavings, to decorate (optional)
Icing sugar, lightly dusted (optional)

How to Make Mary Berry Gluten-Free Chocolate Cake

01
Prepare the Tins
Preheat the oven to 180°C (160°C fan, Gas Mark 4). Grease two 20cm round sandwich tins and line the bases with non-stick baking paper. Greasing the sides lightly helps the sponge release cleanly once baked.
02
Cream the Butter and Sugar
Place the softened butter and caster sugar in a large bowl. Beat together using an electric hand mixer or stand mixer on medium-high speed for 3 to 4 minutes until the mixture is pale, noticeably lighter in colour, and very fluffy. This aeration at the start is what gives the sponge its lift, compensating for the absence of gluten.
03
Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to look curdled, add a spoonful of the ground almonds and continue mixing. Stir in the vanilla extract with the final egg.
04
Fold in the Dry Ingredients
Sift the cocoa powder, rice flour, and gluten-free baking powder directly into the bowl. Add the ground almonds. Using a large metal spoon or spatula, fold everything together with gentle, scooping movements until just combined. Overworking at this stage can make the sponge dense, so stop as soon as no dry streaks remain.
05
Loosen and Divide
Add the milk and stir gently to loosen the batter to a soft, dropping consistency. Divide the mixture evenly between the prepared tins and smooth the tops level with a palette knife or the back of a spoon.
06
Bake the Sponges
Place both tins on the middle shelf of the oven and bake for 22 to 25 minutes, until the sponges have risen, feel springy to a light touch in the centre, and a thin skewer inserted into the middle comes out with only a few moist crumbs. Avoid opening the oven door before 20 minutes, as the sudden drop in temperature can cause a gluten-free sponge to sink.
07
Cool the Sponges
Leave the sponges in their tins for 10 minutes, then turn out carefully onto a wire rack and leave to cool completely before filling. Filling a warm sponge will melt the ganache and cause it to run out from between the layers.
08
Make the Ganache
Place the finely chopped dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it just begins to steam, with small bubbles forming at the edges. Do not allow it to boil. Pour the hot cream over the chocolate, add the butter, and leave to stand for 2 minutes. Stir slowly from the centre outward until a glossy, smooth ganache forms.
09
Assemble and Finish
Leave the ganache to cool for 10 to 15 minutes until it reaches a spreadable consistency, similar to thick double cream. Place one cooled sponge on a serving plate or cake board and spread roughly one third of the ganache across the top. Place the second sponge on top and pour the remaining ganache over, spreading it gently across the surface and allowing a little to drip naturally down the sides. Decorate with raspberries or chocolate shavings as preferred, and leave to set for 20 minutes before slicing.

Tips for the Best Mary Berry Gluten-Free Chocolate Cake

01 Why did my gluten-free chocolate sponge sink in the middle?

The most common cause is underbaking. Gluten-free sponges can appear set on top while the centre is still wet. Always test with a skewer and look for a springy texture across the full surface before removing from the oven. Opening the oven door early can also cause sinking, so resist checking before the 20-minute mark.

02 Why is my gluten-free chocolate cake crumbling when I try to slice it?

Crumbling usually means the sponge has been cut before it is fully cool, or the ratio of ground almonds is slightly off. Allow the cake to cool completely on a wire rack, and use a sharp, thin-bladed knife, wiping the blade clean between slices. A fully set ganache coating also helps hold the layers together.

03 Why does my ganache look split or grainy instead of glossy?

A split ganache is almost always caused by the cream being too hot when poured over the chocolate, or by stirring too vigorously and incorporating air. Allow the cream to cool for 30 seconds after removing from the heat before pouring, and stir slowly in small circles from the centre. If it still splits, add a teaspoon of warm milk and stir again gently.

04 How do I stop the top of the cake from doming unevenly?

Uneven doming often happens when the batter is spread too thick at the edges or baked on too high a temperature. Use a fan setting if possible, and make sure both tins are placed side by side on the same shelf rather than stacking them. Smoothing the batter to the edges before placing the tins in the oven also encourages a more level rise.

05 Why does my cake taste slightly gritty or powdery?

A gritty texture usually comes from rice flour that has not been fully incorporated into the batter, or from using a coarser rice flour. Sift the rice flour together with the cocoa and baking powder before folding in, and always use fine white rice flour rather than brown rice flour, which has a coarser grain and a slightly earthy flavour.

Gluten Free Chocolate Cake Slice on plate

Serving Suggestions

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Serve at room temperature with a generous pour of lightly whipped double cream alongside each slice to balance the richness of the dark chocolate ganache.

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Pair with a pot of strong Darjeeling or Assam tea for an afternoon tea setting, where the tannins in the tea cut cleanly through the dense, fudgy layers.

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Top each slice with two or three fresh raspberries and a small scoop of good vanilla ice cream when serving as a dinner party dessert.

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Dust the surface lightly with icing sugar and add a few dried rose petals for a more decorative finish when presenting the cake on a celebration table.

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Accompany with a small jug of warm caramel sauce drizzled at the table for an indulgent pudding course that works especially well in cooler months.

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Storage

UP TO 3 DAYS

Room Temperature

Store the finished cake in an airtight container at room temperature for up to 3 days, keeping it away from direct sunlight or heat sources that could soften the ganache.

UP TO 5 DAYS

Refrigerator

The cake can be refrigerated in an airtight container or loosely covered with cling film for up to 5 days. Remove it from the fridge at least 30 minutes before serving and allow it to come to room temperature, as cold temperatures firm up the ganache and can make the sponge taste dry.

UP TO 3 MONTHS

Freezing

The unfilled sponge layers freeze very well. Wrap each cooled sponge individually in a double layer of cling film, then place inside a freezer bag, and freeze for up to 3 months. Defrost at room temperature for 2 to 3 hours before assembling and topping with freshly made ganache.

Nutrition

Calories

485

kcal per serving

42g

Carbohydrates

Protein

33g

Fat

17g

Saturated Fat

95mg

Sodium

Nutrition values are estimates only and may vary depending on the specific brands and ingredients used, portion size, and how the cake is filled and decorated.

FAQs

01 Can I use a different gluten-free flour blend instead of rice flour and ground almonds?

A plain gluten-free flour blend can replace the rice flour in the same quantity, but the texture will be slightly denser. Do not swap out the ground almonds entirely, as they provide essential fat and moisture that keeps the sponge from drying out during baking.

02 Can I make this gluten-free chocolate cake dairy-free as well?

Yes, this recipe adapts well to a dairy-free version. Replace the butter with a block-style dairy-free spread and use oat milk or almond milk in place of whole milk. For the ganache, use a good-quality dairy-free dark chocolate and full-fat coconut cream instead of double cream, which gives a similarly glossy, set finish.

03 Can I make this Mary Berry gluten-free chocolate cake ahead of time?

The sponge layers can be baked up to two days in advance and stored, wrapped tightly, at room temperature. Make the ganache on the day of serving for the best texture and gloss, as it sets quite firmly overnight and becomes harder to spread smoothly if made too far in advance.

04 What size tin works best for this gluten-free chocolate cake recipe?

Two 20cm round sandwich tins are the best fit for this quantity of batter. Using a deeper single tin will result in a much longer baking time and an uneven bake. If smaller tins, such as 18cm, are used, reduce the baking time by 3 to 5 minutes and check with a skewer from around the 18-minute mark.

05 Can I use milk chocolate instead of dark chocolate for the ganache?

Milk chocolate can be used, but the ganache will be noticeably sweeter and softer. Reduce the double cream slightly to around 120ml to compensate for the higher sugar content in milk chocolate, which affects how firmly the ganache sets. A higher cocoa-solid dark chocolate gives a better balance against the sweetness of the sponge.

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Conclusion

This Mary Berry gluten-free chocolate cake recipe delivers everything a good celebration cake should: a tender, moist sponge with a deep cocoa flavour, two generous layers sandwiched and finished with a silky dark chocolate ganache. The combination of ground almonds and rice flour gives the crumb real body and a satisfying bite, making this one of those gluten-free bakes that stands on its own merits. This recipe makes 8 to 10 slices, enough for a small gathering or a family birthday.

If this recipe has been useful, feel free to leave a comment below with any questions, or share it with someone who bakes gluten-free. Tried a variation or added your own finishing touch? Share it in the comments. If you enjoyed this recipe, you might also like the Mary Berry Raspberry and White Chocolate Scones Recipe, another reliable bake that works beautifully for afternoon tea.