Decadent gluten-free chocolate cake on white cake stand with Easter eggs.

Because you can never have too much chocolate, our showstopper gluten-free Easter cake is the perfect way to celebrate this Easter.

For more gluten-free chocolate recipes, check out Issue 22 of Australian Gluten-Free Life magazine.

Showstopper Gluten-Free Easter Cake

Celebrate all things chocolate with our decadent showstopper gluten-free Easter cake.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10


  • 2 cups (310g) gluten-free self-raising flour
  • cups (375g) caster sugar
  • ¾ cup (60g) gluten-free cocoa powder
  • 1 teaspoon gluten-free baking powder
  • pinch salt
  • cups milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 300 ml cream
  • ¼ cup gluten-free cocoa powder
  • 250 g Betty Crocker Chocolate Frosting
  • assorted gluten-free Easter eggs


  • Preheat oven to 180°C and grease two (35cm x 24cm) cake tins.
  • Place flour, sugar, cocoa, baking powder and salt in a large mixing bowl. Stir to combine.
  • In a separate bowl place milk, eggs and vanilla. Whisk to combine, then pour into the dry ingredients. Stir.
  • Pour boiling water into the cake batter and stir until just combined.
  • Divide batter between cake tins and bake in preheated oven for 15–20 minutes or until cooked through when pierced with a skewer. Place on a wire rack to cool.
  • While cake cools pour cream into a mixing bowl. Whip until soft peaks form. Sift cocoa into whipped cream and stir until combined.
  • Spread cream over one of the cooled cakes and place the other cake on top. Spread frosting over the cakes and top with your favourite gluten-free Easter eggs before serving.


This recipe first appeared in Australian Gluten-Free Life magazine Issue 22 as Easter Chocolate Cake.
Recipe by Cara Boatswain
Photography by Brandee Meier
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