1 hour OR LESS

Marukan Chocolate Cake with Berries

This colorful dessert is perfect for your 4th of July celebration!

1 hour
8 Servings
For Baking
Non-Stick Cooking Spray, gluten free
1 1/2 Cups
Flour Blend, gluten free
1 Cup
Sugar
1/4 Cup
Cocoa Powder, unsweetened
1 tsp
Baking Soda
1/2 tsp
Salt
1 Cup
Cold Water
1/3 Cup
Vegetable Oil
3 1/2 tsp
Pure Vanilla Extract, divided
2 Cups
Fresh Berries, sliced
1 1/2 Cups
Heavy Whipping Cream
1 1/2 Tbsp
Powdered Sugar

INSTRUCTIONS

Preheat oven to 350°. Spray an 8-inch cake pan with cooking spray.

 

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisk well to eliminate lumps. Make a well in the center of the dry ingredients and add the water, oil, 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar, and 2 teaspoons vanilla. Whisk to combine. Pour into the prepared cake pan and bake for 25-30 minutes, until the edges are dry and a toothpick inserted into the center of the cake comes out clean. While the cake is baking, place the berries in a bowl and top with 1/3 cup Marukan Seasoned Gourmet Rice Vinegar. Let it sit at room temperature, stirring ocassionally.

 

Once the cake is done baking, let it cool in the pan for 15 minutes. Then remove the cake from pan and let it cool completely. Whip the heavy cream, powdered sugar, and 1 ½ teaspoons vanilla together until soft peaks form. Top the cooled cake with the whipped cream, and top with the drained berries. Enjoy!

 

Recipe Credit: Simply Gluten Free

 

FOLLOW MARUKAN ON SOCIAL MEDIA FOR MORE RECIPES AND INSPIRATION!

BE THE FIRST TO REVIEW THIS RECIPE!

WRITE A REVIEW:

*

STAY IN THE KNOW

Sign up for our Marukan newsletter for exclusive offers,
promotions and product information.