Recipe: Gooseberry Chocolate Cake

So this was a bit of an experiment – I didn’t follow a recipe I just sort of went with an idea I had and mixed in ingredients! Weirdly it turned out well – I put some in freezer for when its a wintry, cold day but also ate a chunky slice before that! It was basically a fluffy, very light chocolate sponge with a Gooseberry sharpness to make it not heavy. The combination actually worked as the Gooseberry flavour was subtle and light but just added another element to the cake. I loved mixing in the pink Gooseberries from my parents garden as it was such a bright, pink colour juice.


Easy recipe and instructions:


-4 eggs

-plain flour

-1 teaspoon baking powder

-dairy free margarine

-sugar (your choice)

-2 tablespoons cocoa powder

-Third of a punnet of Gooseberries


  1. Pre-heat the oven to 180’C.
  2. Simply weigh the 4 eggs and crack into a large mixing bowl.
  3. Weigh out the equivalent weight of each of sugar, flour, margarine. Then mix into bowl and eggs.
  4. Add the cocoa powder and mix together.
  5. Wash and drain the Gooseberries through a strainer. Push the juice and flesh through the strainer holes – this will be squishy and bright pink!
  6. Mix all ingredients together.
  7. Put mix into baking tin.
  8. Bake for approximately 50 minutes – check with a knife in the middle to ensure it is cooked through. It will feel fluffy and soft.
  9. Serve with custard or fruit compote to really make a filling pud!

Let me know what you think of this, Katy, The Good Life In Practice xx