Indulge in Decadence
Ever bitten into a slice of chocolate cake that’s just so rich and moist it makes you forget all your worries? You’re in for a treat! This Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream is your golden ticket to dessert heaven. Packed with all the flavors you love, it’s not just delicious—it’s also quick to whip up, making it perfect for any occasion. Trust me, once this cake hits the table, good luck keeping a slice for yourself!
Why Make This Recipe
You might be wondering—why should I spend my precious time making this cake? Here are a few reasons:
- Easy Cleanup: You’ll only need a couple of bowls and your trusty mixing spoon. Less mess means more time to enjoy your cake!
- Family-Friendly: Kids and adults alike can’t resist chocolate. Plus, they’ll never guess it’s dairy and gluten-free!
- Mouthwatering Flavor: Rich chocolate meets fresh strawberry in a way that will have your taste buds dancing. Who needs a bakery when you can make this at home? 😋
Ingredients
You don’t need fancy stuff—just these basics!
For the 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
For the 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
Directions
Let’s get baking with these super simple steps!
Prep the Pans: Preheat your oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, baking soda, and baking powder.
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 well blended.
Combine: Slowly add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Pour in the boiling water last and mix until smooth (the batter will be thin).
Bake: Divide the batter evenly between the prepared pans. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Prepare the Strawberry Buttercream:
- Prepare the Strawberries: Pulse freeze-dried strawberries in a food processor until finely ground. Sift through a fine mesh sieve to remove large pieces.
- Whip the Butter: In a large bowl, beat the dairy-free butter on high for about 2 minutes, until light and fluffy.
- Add Flavor and Sugar: Add strawberry powder, vanilla extract, half the powdered sugar, and half the heavy cream. Mix for 1 minute.
- Finish the Frosting: Add the remaining powdered sugar and cream, and beat for another 2–4 minutes, until smooth and creamy.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides.
How to Make Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream (Overview)
Making this cake is simpler than pie—well, maybe easier than gluten-free pie! Start by mixing your dry ingredients separately, then whisk together the wet ones. Don’t be alarmed by the thin batter; that’s what moist cakes love! Just remember to bake until a toothpick comes out clean—nobody likes a soggy bottom!
Pro Tip: Keep a close eye on the baking time; every oven is unique!
How to Serve Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream
Serve this cake in style! A thin slice layered with creamy strawberry buttercream tempts your taste buds, while its glossy, dark chocolate exterior draws you in. To make it extra special, sprinkle some crushed freeze-dried strawberries on top for a pop of color and a satisfying crunch. Pair with a dollop of whipped coconut cream for added indulgence. Your dessert table will never look so good! 🎉
How to Store Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream
Planning to savor leftovers? This cake can chill in the fridge for about 4–5 days or in the freezer for up to 3 months. Just make sure it’s well wrapped! If you freeze it, let it thaw in the fridge overnight before you dig in for the best texture.
Make-Ahead Tip: You can bake the cake layers a day in advance—just store them tightly wrapped until you’re ready to frost!
Tips to Make Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream
- Use Room Temperature Eggs: They mix better and help create a fluffy batter.
- Don’t Skip the Boiling Water: It enhances the chocolate flavor and makes your cake super moist.
- Sift Your Powdered Sugar: This helps achieve that silky smooth buttercream consistency.
- Switch Up the Flavor: Use orange zest instead of strawberries for a zesty citrus twist!
- Baking Pans Matter: Make sure your pans are the right size—too small, and you risk overflow; too big, and the cake will be flat.
Variation
Feeling adventurous? You can swap out the chocolate for other flavors! Try using vanilla cake as your base and pairing it with a raspberry or lemon buttercream for a refreshing summer cake. You can even make it vegan by replacing the eggs with flax eggs and ensuring your ingredients are completely dairy-free. Explore and enjoy!
FAQs
1. Can I use regular flour instead of gluten-free flour?
Certainly! Just make sure to adjust the measurements accordingly, as regular flour may require different amounts.
2. How long does this cake last?
In the fridge, it lasts about 4–5 days, but in the freezer, it can stay good for up to 3 months.
3. Can I make the cake ahead of time?
Absolutely! Bake it a day or two in advance and frost it right before serving for freshness!
4. Can I substitute the avocado oil?
Sure thing! Coconut oil or any light vegetable oil will work just fine.
5. Is this cake suitable for vegan diets?
Yes, with a few swaps like using flax eggs and ensuring all your ingredients are dairy-free, it’s a winner for everyone!
📌 Pin this recipe for your next cozy dinner night!
Chocolate Cake with Strawberry Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together gluten-free flour, cocoa powder, salt, baking soda, and baking powder.
- In a large mixing bowl, combine eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Mix on medium speed until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Pour in boiling water last and mix until smooth (the batter will be thin).
- Divide the batter evenly between prepared pans. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Pulse freeze-dried strawberries in a food processor until finely ground. Sift through a fine mesh sieve to remove large pieces.
- In a large bowl, beat dairy-free butter on high for about 2 minutes, until light and fluffy.
- Add strawberry powder, vanilla extract, half the powdered sugar, and half the heavy cream. Mix for 1 minute.
- Add the remaining powdered sugar and cream, and beat for another 2–4 minutes, until smooth and creamy.
- Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides.