Name: Free Gluten-Free Chocolate Cake with Strawberry Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups gluten-free 1:1 baking flour; 1 cup dark cocoa powder; ½ teaspoon salt; 1 teaspoon baking soda; ¾ teaspoon baking powder; ⅓ cup Nutiva avocado oil; ¼ cup brown sugar; 1½ cups granulated sugar; 1 cup almond milk (or dairy-free milk of choice); ¾ cup boiling water; 1 teaspoon apple cider vinegar; 1½ teaspoons Singing Dog vanilla extract; 3 large eggs, room temperature; 1 cup dairy-free butter; 1 cup freeze-dried strawberries; 3½ cups powdered sugar; 2 teaspoons vanilla extract; 1–3 tablespoons dairy-free heavy cream

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Introduction

This free-from chocolate cake is rich, moist, and perfect for anyone avoiding gluten or dairy. Paired with a vibrant strawberry buttercream, it’s a delightful treat that looks as good as it tastes.

A two-layer dark chocolate cake slice is placed on a white plate with a thin gold rim on a white marbled textured surface. Each cake layer is dense and moist, separated by a thick middle layer of light pink creamy frosting, which also covers the entire top and sides of the cake slice. The top frosting layer is slightly textured and decorated with a thin slice of fresh red strawberry with green leaves. Two halved strawberries are placed next to the cake on the plate, showing vibrant red interiors and green tops. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Cake:

2 cups gluten-free 1:1 baking flour
1 cup dark cocoa powder
½ teaspoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
⅓ cup Nutiva avocado oil
¼ cup brown sugar
1½ cups granulated sugar
1 cup almond milk (or dairy-free milk of choice)
¾ cup boiling water
1 teaspoon apple cider vinegar
1½ teaspoons Singing Dog vanilla extract
3 large eggs, room temperature

Strawberry Buttercream:

1 cup dairy-free butter
1 cup freeze-dried strawberries
3½ cups powdered sugar
2 teaspoons vanilla extract
1–3 tablespoons dairy-free heavy cream

Instructions

Step 1: Preheat your oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, baking soda, and baking powder until well combined.
Step 3: In a large mixing bowl, beat the eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar on medium speed until the mixture is well blended.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on medium speed just until combined.
Step 5: Pour in the boiling water last and mix until smooth. The batter will be thin, which is normal.
Step 6: Divide the batter evenly between the prepared pans and bake for 27–30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
Step 7: Allow the cakes to cool completely before frosting to ensure the buttercream doesn’t melt.
Step 8: To prepare the strawberry buttercream, pulse the freeze-dried strawberries in a food processor until finely ground, then sift to remove larger pieces.
Step 9: Beat the dairy-free butter on high speed for about 2 minutes until light and fluffy.
Step 10: Add the strawberry powder, vanilla extract, half of the powdered sugar, and half of the heavy cream. Mix for 1 minute to combine well.
Step 11: Add the remaining powdered sugar and cream, then beat for another 2–4 minutes until the frosting is smooth and creamy.
Step 12: Place one cake layer on your serving plate. Spread a generous layer of strawberry buttercream on top, then add the second cake layer.
Step 13: Frost the top and sides of the cake with the remaining buttercream. Serve and enjoy!

Tips & Variations

For extra moistness, substitute half the boiling water with hot brewed coffee to enhance the chocolate flavor.
If freeze-dried strawberries are unavailable, use fresh strawberries and reduce the heavy cream slightly to maintain frosting consistency.
Make sure your eggs are at room temperature to help the batter blend smoothly and rise well.
To make the cake nut-free, use oat or soy milk instead of almond milk.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes for the best texture. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A slice of two-layer chocolate cake with a rich, dark brown color and a soft, crumbly texture sits on a white plate with small speckles and a light brown rim. Between the layers is a thick middle layer of light pink frosting that looks creamy and smooth. The top of the cake is covered with an even layer of the same pink frosting, slightly swirled for texture. On top of the cake slice is a fresh red strawberry cut in half, showing its bright interior and green leafy top. In front of the cake on the plate are two more strawberry halves, vibrant and fresh. The background is a white marbled surface with a few out-of-focus strawberries in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

This recipe can be adapted to vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensuring all other ingredients, including dairy-free butter and milk, are vegan-friendly.

Why is my gluten-free cake dense?

Gluten-free cakes can sometimes be dense if the flour blend isn’t balanced or the batter is overmixed. Use a high-quality 1:1 gluten-free baking flour and mix just until ingredients are combined. Also, make sure to include the leavening agents as listed and measure them accurately.