Description
A moist and indulgent dairy and gluten-free chocolate cake topped with a delicious strawberry buttercream frosting, perfect for any celebration.
Ingredients
Scale
- 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