Hey there, baking buddies! If you’ve been searching for a dessert that strikes the perfect balance between indulgence and dietary needs, you’re in for a treat. This Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream is not only delicious but also friendly for those looking to avoid gluten and dairy. Perfect for birthdays, anniversaries, or simply a sweet afternoon pick-me-up, this cake will surely wow you and anyone lucky enough to share it with you. So, grab your apron, and let’s jump into this delightful baking adventure!
Why You’ll Love This Dairy & Gluten-Free Chocolate Cake
This cake is pretty special, and here are the top reasons to give it a whirl. First off, the combination of rich chocolate and fresh strawberry flavors makes every bite feel like a celebration. Even if you’re not actively avoiding gluten or dairy, you’ll appreciate how moist and rich the cake is without those ingredients. Plus, it’s simple to make, requiring basic ingredients that are likely already in your pantry.
What makes this cake truly shine is its versatility. It’s suitable for people with dietary restrictions but doesn’t compromise on taste or texture. The strawberry buttercream frosting adds a sweet, fruity touch that elevates the chocolate cake into the dessert of your dreams!
Step-by-Step: Making Dairy & Gluten-Free Chocolate Cake
Ready to get your bake on? Here’s how to whip up this delightful cake step by step!
Ingredients
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
- 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 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. Add 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 cakes cool completely before frosting.
- For 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.
Best Ways to Serve Dairy & Gluten-Free Chocolate Cake
Ready to impress your friends or family? Here are some fun serving suggestions. Try slicing the cake into lovely wedges and serving them alongside fresh strawberries or even a scoop of dairy-free ice cream for an extra indulgent treat. You can also sprinkle some cocoa powder or crushed freeze-dried strawberries on top for a beautiful presentation. The cake is just as perfect served on its own, allowing the rich chocolate and strawberry flavors to shine.
Storage Tips for Dairy & Gluten-Free Chocolate Cake
Have some leftovers? Don’t worry; storing this cake is a breeze! Keep it covered at room temperature for up to two days if you’re planning to consume it soon. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze individual slices of cake. Just make sure they are wrapped properly to avoid freezer burn, and they should last for up to three months.
Pro Tips for Making Dairy & Gluten-Free Chocolate Cake
- Room Temperature Eggs: For the best texture, make sure your eggs are at room temperature before using them.
- Measure Precisely: Measure your gluten-free flour correctly. Use the spoon and level method; scoop it gently with a spoon, then level it off with a knife.
- Check for Doneness: Since every oven is different, check your cakes a few minutes early to prevent overbaking.
- Flavor Boosts: Feel free to add a hint of espresso powder to the batter, it works wonders in enhancing the chocolate flavor!
Dairy & Gluten-Free Chocolate Cake Recipe Variations to Try
Want to mix things up? Here are a few creative twists you can try! Swap out the strawberry buttercream for a dairy-free vanilla or mocha frosting, or even a velvety dairy-free chocolate ganache for an ultra-decadent touch. If you’re feeling fruity, consider adding a layer of raspberry preserves between the cake layers for an extra burst of flavor.
FAQs
1. Can I use a different type of flour?
Yes! While gluten-free 1:1 baking flour works best for this recipe, you can experiment with almond flour or coconut flour, but make sure to adjust the liquid levels accordingly.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them in the refrigerator. Just make sure to frost the cake closer to serving time for optimal freshness.
3. Is there a vegan option for this recipe?
Yes! This recipe is already dairy-free. Since it uses eggs, consider replacing them with flax eggs or a commercial egg replacer to make it fully vegan.
So there you have it—a delightful Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream that you can easily whip up. I’m so excited for you to try this recipe; I believe it will quickly become a favorite in your dessert rotation. Happy baking, my friend!
Print
Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A moist and indulgent dairy and gluten-free chocolate cake topped with a delicious strawberry buttercream frosting, perfect for any celebration.
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
Instructions
- 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 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. Add 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 cakes cool completely before frosting.
- 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.
Notes
For a fun presentation, serve with fresh strawberries or dairy-free ice cream. Store leftovers covered at room temperature for up to two days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg