Free Gluten-Free Chocolate Cake with Strawberry Buttercream Recipe
This gluten-free chocolate cake with strawberry buttercream is a delightful, dairy-free treat perfect for any occasion. The rich, moist chocolate cake is paired with a creamy, fruity strawberry frosting made from freeze-dried strawberries and dairy-free butter, creating a delicious and visually appealing dessert suitable for those avoiding gluten and dairy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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
- Prep the Pans: Preheat your oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, dark cocoa powder, salt, baking soda, and baking powder until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Mix on medium speed until the mixture is smooth and well blended.
- Combine: Gradually add the dry ingredient mixture into the wet ingredients, mixing on medium speed until just combined. Finally, add the boiling water and mix until the batter is smooth. Note that the batter will be thin.
- Bake: Divide the thin batter evenly between the two prepared cake pans. Bake for 27 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Prepare the Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse until finely ground. Sift the powder through a fine mesh sieve to remove any larger pieces for a smooth frosting texture.
- Whip the Butter: Using a mixer, beat the dairy-free butter on high speed for about 2 minutes until it becomes light and fluffy.
- Add Flavor and Sugar: Add the strawberry powder, vanilla extract, half of the powdered sugar, and half of the dairy-free heavy cream to the whipped butter. Mix on medium speed for 1 minute to combine well.
- Finish the Frosting: Add the remaining powdered sugar and dairy-free heavy cream. Beat the mixture for another 2 to 4 minutes until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides evenly with the remaining buttercream. Serve and enjoy your strawberry chocolate cake!
Notes
- Ensure eggs are at room temperature for better cake texture.
- The batter will be thin, but this is normal for this recipe.
- Use dairy-free alternatives to keep the recipe vegan and allergy-friendly.
- Adjust the amount of dairy-free heavy cream in the frosting to achieve your preferred consistency.
- Freeze-dried strawberries provide intense flavor without adding moisture, but they can be substituted with fresh strained strawberry puree if desired.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: gluten-free chocolate cake, dairy-free strawberry buttercream, vegan chocolate cake, allergy-friendly dessert, chocolate cake with strawberry frosting
