Easy Gluten-Free Chocolate Mason Jar Cake with Fresh Whipped Cream and Mixed Berries Recipe

Ingredients

For the Gluten-Free Chocolate Cake
¼ cup oat flour

½ cup cornstarch

½ cup white rice flour

1 cup glutinous rice flour, also called sweet rice flour

½ cup tapioca flour

2½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon kosher salt

⅔ cup unsweetened Dutch-process cocoa powder

1⅓ cups granulated sugar

3 ounces instant chocolate pudding mix

2 sticks unsalted butter, softened and diced, or 1 cup neutral oil

4 large eggs, at room temperature
½ cup neutral oil

1 cup buttermilk, at room temperature

3 tablespoons pure vanilla extract
8 ounces sour cream, at room temperature
½ package mini chocolate chips

For the Homemade Whipped Cream
1½ cups cold heavy whipping cream

¼ cup powdered sugar

1 teaspoon pure vanilla extract

For Assembly
1½ to 2 cups fresh strawberries, raspberries, blueberries, blackberries, or a combination

Directions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Lightly grease a deep 8-inch cake pan and line the bottom with parchment paper.

This recipe makes a generous amount of batter. Do not fill the pan more than two-thirds full. If all the batter does not fit safely, divide it between two prepared pans or place the remaining batter in a lined muffin pan. Baking times may vary when the batter is divided.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the oat flour, cornstarch, white rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, cocoa powder, granulated sugar, and instant chocolate pudding mix. Continue whisking until the ingredients are thoroughly combined and no cocoa lumps remain.

Step 3: Add the Wet Ingredients

Add the softened butter or the 1 cup neutral oil used in its place. Add the eggs, the additional ½ cup neutral oil, buttermilk, vanilla extract, and sour cream.

Beat with a stand mixer or hand mixer on medium speed until the batter is smooth and creamy. Stop and scrape the bottom and sides of the bowl as needed so everything is evenly incorporated.

Step 4: Add the Chocolate Chips

Gently fold the mini chocolate chips into the batter until evenly distributed.

Step 5: Bake the Chocolate Cake

Transfer the batter to the prepared pan or pans without filling any pan more than two-thirds full. Spread the batter into an even layer.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter. If the batter was divided among smaller pans or muffin cups, begin checking it earlier.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 15 minutes. Carefully remove it from the pan and transfer it to a wire rack.

Let the cake cool completely before assembling the mason jar desserts. Warm cake can melt the whipped cream and create soggy layers.

Step 7: Prepare the Whipped Cream

Chill a mixing bowl and the mixer beaters for 10 to 15 minutes.

Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form and the whipped cream is smooth, light, and fluffy.

Avoid overwhipping the cream. Cover and refrigerate it until you are ready to assemble the jars.

Step 8: Prepare the Cake and Berries

Cut the completely cooled chocolate cake into small cubes or gently crumble it into bite-sized pieces.

Rinse the berries and dry them thoroughly. Remove the stems from any strawberries and slice them as desired.

Step 9: Assemble the Mason Jar Cakes

Place a layer of chocolate cake in the bottom of each mason jar. Add a generous layer of whipped cream, followed by a layer of fresh berries.

Repeat the layers until each jar is nearly full. For a decorative presentation, arrange sliced strawberries against the inside of the jars before adding the remaining layers.

Step 10: Garnish the Desserts

Finish each mason jar cake with a swirl or spoonful of whipped cream and several fresh berries.

Step 11: Chill and Serve

Cover the jars and refrigerate them for at least 30 minutes before serving. This gives the layers time to settle while preserving their individual textures.

Serve the mason jar cakes chilled.

Notes

Use room-temperature eggs, buttermilk, and sour cream to help the cake batter blend evenly.

Glutinous rice flour is also known as sweet rice flour. Despite its name, it does not contain gluten.

If using oat flour for someone with celiac disease or gluten sensitivity, select oat flour that is specifically labeled gluten-free.

Check the pudding mix, chocolate chips, cocoa powder, baking powder, vanilla extract, and other packaged ingredients for appropriate gluten-free labeling.

Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.

Dutch-process cocoa powder gives the cake a deep chocolate flavor and dark color.

The listed butter and oil options come from the original formula. If replacing the 2 sticks of butter with 1 cup of neutral oil, the separate ½ cup of oil listed in the recipe is still added.

The amount of cake batter may be too generous for a single standard 8-inch pan. Never fill a cake pan more than two-thirds full. Divide excess batter into another pan or lined muffin cups to prevent overflow.

Wide-mouth mason jars are easier to fill and make the finished desserts more convenient to eat.

Fresh berries should be thoroughly dried before assembly. Excess water can thin the whipped cream and soften the cake.

Mini chocolate chips add small pockets of chocolate throughout the cake. An equal amount of finely chopped chocolate may be used if preferred.

For double chocolate mason jar cakes, add a light drizzle of chocolate ganache or chocolate sauce between the layers.

For chocolate strawberry shortcake jars, use sliced strawberries as the only fruit.
For mixed berry chocolate trifle jars, combine strawberries, raspberries, blueberries, and blackberries.

For a Black Forest-inspired variation, replace the mixed berries with pitted fresh sweet cherries or cherry pie filling.

For a seasonal variation, layer the chocolate cake with fresh sliced peaches.
The cake may be baked one day ahead. Once completely cool, wrap it tightly and store it at room temperature.

The whipped cream may be prepared several hours ahead and kept covered in the refrigerator.

Store assembled mason jar cakes covered in the refrigerator for up to 24 hours. For the freshest appearance and texture, assemble them on the day they will be served.