Best Ever Gluten-Free Grandma’s Chocolate Cake with Berries

When I was a kid, my grandma’s chocolate cake was the stuff of legends. No one knew how she made it taste so rich without any fancy ingredients.

Fast forward to today—I’ve recreated her classic recipe to be gluten-free, but just as decadent. This isn’t just a cake; it’s a hug on a plate, especially with the burst of fresh berries.

Trust me, your family will be asking for seconds, just like we always did.

Tips and Variations

• No Almond Flour? Swap with oat flour for a different texture.
• Dairy-Free? Use almond milk and vegan butter.
• Extra Chocolatey? Add ½ cup gluten-free chocolate chips to the batter.
• Nut-Free? Replace almond flour with more gluten-free all-purpose flour.

Serving Suggestions

• Serve this cake warm or at room temperature.
• Pair with a hot cup of coffee or a scoop of vanilla ice cream.

Gluten-Free Grandma’s Chocolate Cake with Berries

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• Author: Judy Goudy
• Total Time: 50 minutes
• Yield: 8 slices 1x
• Diet: Gluten Free

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Description

A rich, chocolatey cake paired with fresh berries. Perfect for any family gathering, this gluten-free recipe keeps it simple yet spectacular.

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Ingredients

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Dry Ingredients:

• • 1 ½ cups almond flour
  • ½ cup gluten-free all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients:

• • ½ cup coconut oil (melted) or unsalted butter
  • 1 cup coconut sugar or brown sugar
  • 3 large eggs
  • 1 cup buttermilk (or dairy-free milk with 1 tbsp lemon juice)
  • 2 tsp vanilla extract

Berry Topping:

• • 1 ½ cups fresh mixed berries (blueberries, raspberries, strawberries)
  • 2 tbsp honey or maple syrup
  • 1 tbsp lemon juice

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Instructions

1. Prep the Oven: Preheat to 350°F. Grease an 8-inch round cake pan and line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, gluten-free flour, cocoa powder, baking soda, and salt. This keeps things fluffy and prevents clumps.
3. Blend Wet Ingredients: In another bowl, beat together the coconut oil, sugar, eggs, buttermilk, and vanilla until smooth.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet, mixing just until combined. Don’t overdo it—overmixing can mess with the texture.
5. Bake It: Pour the batter into the prepared pan and bake for 30–35 minutes. A toothpick inserted in the center should come out with just a few crumbs. Cool completely before removing from the pan.
6. Berry Bliss: While the cake cools, toss your berries with honey and lemon juice in a bowl. Let them sit for 10 minutes to release their natural juices.
7. Serve and Wow: Top the cake with the berry mixture. If you’re feeling fancy, dust with powdered sugar or add a dollop of whipped cream.

Notes

Use the freshest berries for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 55mg