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Vegan Gooseberry Chocolate Cake Tarte

Recipe for a vegan Gooseberry Chocolate Cake Tarte. Super easy to make and delicious. It’s the perfect dessert if you have an abundance of gooseberries.

Gooseberry Chocolate Cake Tarte

If you’re having too many gooseberries and you don’t know what to do with them – this recipe is perfect for it! Gooseberries are native in Europe, North Africa and parts of Asia and they belong to the family of ribes (which also the black currant is part of). In the baked form the gooseberries reminded me a lot of cherries – for me they taste very similar. In the raw form I thought there were gelled up chia seeds in there – so weird! The cake with the gooseberries is super fluffy, chocolatey and summery.

Gooseberry Chocolate Cake TarteI think gooseberries look so funny with their little hairy skin – like an angry pufferfish. For the recipe I’ve used red gooseberries, that I’ve gotten from a friend. But you can use yellow gooseberries too of course if you have those at hand!

Gooseberry Chocolate Cake Tarte

This is the cake in the unbaked status – just toss the gooseberries in the batter.

I’ve made the cake rather flat, but it really depends on the baking dish you’re using. You can double the chocolate cake recipe, but keep in mind that it will take longer in the oven.

Gooseberry Chocolate Cake Tarte

Vegan Gooseberry Chocolate Cake Tarte

Elephantastic Vegan
Recipe for a vegan Gooseberry Chocolate Cake Tarte. Super easy to make and delicious. Perfect summer dessert and awesome use for gooseberries.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Austrian, German, Vegan
Servings 2 -4
Calories 258 kcal


  • 1/2 cup all-purpose flour
  • 1 tablespoon dextrose*
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 tablespoon cocoa powder
  • 1 pinch salt
  • 1 tablespoon melted coconut oil
  • 1/3 cup almond milk (I used sweetened)
  • 1/4 teaspoon coconut vinegar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups gooseberries


  • Pre-heat oven to 360°F/180°C.
  • In a mixing bowl, combine all the dry ingredients except the gooseberries, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
  • Wash and pick off the green ends from the gooseberries.
  • Fill the batter in the tarte form and top with the gooseberries, put it in the oven for about 15 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
  • Enjoy your delicious fruity chocolate treat!


My tartelette dish is Ø 5"/12,5 cm.
*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your preferred granulated sweetener.


Calories: 258kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 213mgPotassium: 335mgFiber: 6gSugar: 6gVitamin A: 325IUVitamin C: 31.2mgCalcium: 100mgIron: 2.1mg
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Gooseberry Chocolate Cake Tarte

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Gooseberry Chocolate Cake Tarte |
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Recipe Rating


Wednesday 8th of June 2022

Great way to use up gooseberries :) I used frozen ones I slightly defrosted in the microwave. I slightly altered recipe- fine wholemeal self raising flour with a teaspoon of baking powder too- no vanilla but added a little more cocoa- omitted the vinegar but used a little ground flax seed to make a 'flax egg'- soya milk instead of almond milk- coconut sugar rather than dextrose. But it looked and tasted lovely.


Tuesday 12th of April 2016

You have an amazing blog here. Great pics and recipe. Looks delicious!!


Wednesday 13th of April 2016

Thank you so much, Ria! That's so sweet of you! <3

Audrey @ Unconventional Baker

Tuesday 4th of August 2015

This looks so good, Bianca. Like a cherry clafoutis, but more awesome because I love playing around with different fruit ♥ I'm also super curious about that dextrose -- what's the texture of it? Is it like regular sugar, or powdered? Does it do anything to the recipe? Just curious. I've only ever seen it in commercial products but never tried baking with it.


Tuesday 4th of August 2015

Riiight, I just had to google clafoutis but it's looks really similar, yes! I use dextrose in my recipes because it's fructose free (and I have a slight intolerance, buhuuu). Dextrose's texture is between regular and powdered sugar, but more on the powdered sugar side :) However I'd substitute it with regular sugar, not with powdered sugar. I don't know why but it just seems more right to me.

Natalie | Feasting on Fruit

Wednesday 29th of July 2015

Between you and Lucie I want to try gooseberries so bad!! They do look funny and adorable in there natural form :) I love the concept of just tossing them on top of the batter! Almost looks like a tart/cake hybrid, yum! I'll have to try it with cherries until I find gooseberries :)


Thursday 30th of July 2015

hahaha. it must be hard seeing those gooseberry recipes all the time. :P They aren't my favorite kind of berries - I like cherries more - but trying out new fruits is so much fun and interesting so I totally feel you! Good luck on your search, girl!

June @ How to Philosophize with Cake

Tuesday 28th of July 2015

That looks like the perfect use for fresh gooseberries! Love the colors in here :)


Thursday 30th of July 2015

Thanks June! I'm so glad you like the recipe. They aren't my favorite berries but they're awesome in cake :)