I love chocolate, strawberries and cream, and this cake is definitely one of the best – easy gluten free chocolate cake topped with whipped cream and fresh strawberries.
Even though it looks fancy, it’s quite easy to make. The cake itself is made in a bowl and a whisk, and the decoration trick is just whipped cream and fresh strawberries. A great dessert idea for chocolate and strawberry lovers in a gluten free chocolate cake with cream and strawberries that’s simply delicious. YUM!

Photo: Natalie Levin
Gluten Free Chocolate Cake with Strawberry
Servings 24 cm round cake pan
Ingredients
For gluten free chocolate cake:
- 200 grams dark chocolate
- 100 grams (1 stick) butter
- 75 ml. (1/3 cup) heavy cream
- 100 grams (1/2 cup) sugar
- 4 large eggs
- 2 egg yolks
- Pinch of salt
- 25 grams (2 tbsp.) cornstarch
- 35 grams (1/3 cup) ground walnuts
- 10 grams (1 tbsp.) cocoa powder
- 1 tsp. baking powder
For chocolate ganache:
- 180 ml. (2/3 cup) heavy cream
- 150 grams dark chocolate
For vanilla cream:
- 250 ml. (1 cup) cold whipping cream
- 2 tbsp. powdered sugar
- 1 tbsp. instant vanilla pudding powder
- 1 tsp. vanilla extract
Decoration:
- Fresh strawberries
- some décor gel for brushing
- grated white chocolate
Instructions
-
Gluten free chocolate cake: preheat oven to 170c degrees and grease the pan.
-
Chop the chocolate and put in a bowl. Add butter and cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
-
In a separate bowl whip eggs, egg yolks, sugar and salt at high speed until the mixture is airy, bright and very swollen.
-
Add the whipped eggs into the chocolate mixture and fold gently.
-
Add cornstarch, ground nuts, cocoa powder and baking powder and stir just until incorporated.
-
Pour the mixture into the pan and bake for about 30-40 minutes or until the cake is set at the edges but still a bit soft in the center.
-
Cool completely at room temperature. Use a knife to release the edges of the cake from the pan.
-
Chocolate ganache: Heat cream to a simmer.
-
Chop the chocolate and put in a bowl.
-
Pour the hot cream over the chocolate, wait a minute, and beat until shiny chocolate ganache is formed.
-
Pour the ganache over the cake and let it spill over the sides (while still inside the pan).
-
Cool the cake completely for at least 3-4 hours in the refrigerator until ganache sets completely.
-
Remove the cake from the pan and place on a serving dish.
-
Vanilla cream: in a bowl of a mixer, whip cream, powdered sugar, cream stabilizer and vanilla until cream is very stable.
-
Transfer the whipped cream into a pastry bag fitted with jagged 2 cm piping tip and pipe mounds of cream over the cake.
-
Arrange strawberries on top.
-
Brush with décor gel and sprinkle some chopped white chocolate.
Recipe Notes
- You can make this gluten free chocolate cake without cream and strawberries even a week in advance and keep in the freezer.
- The whipped cream and strawberries should be added before serving.
- You can use any kind of berry you want instead of strawberries.
- Shredded coconut can be used instead of ground buts.
- If you want ultra-high cake make it in 20-22 cm pan.

Photo: Natalie Levin