Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

Name: Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Author: lia

Published: April 26, 2026

Dairy and gluten-free chocolate cake with strawberry buttercream frosting

Jump to Recipe·Print Recipe

why make this recipe

This Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream is perfect for anyone who has dietary restrictions but still wants to enjoy a delicious dessert. The rich chocolate cake is moist and flavorful, while the strawberry buttercream adds a fresh, fruity touch. It’s easy to make and will satisfy everyone’s sweet tooth, whether they’re gluten-free or not!

how to make Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

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

Directions

Prep the Pans: Preheat your oven to 350°F (175°C). 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 everything is well blended.
Combine: Slowly add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Finally, add the boiling water and mix until the batter is smooth (it will be thin).
Bake: Divide the batter evenly between the two 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.
For the Strawberry Buttercream:

Prepare the Strawberries: Pulse the freeze-dried strawberries in a food processor until they are finely ground. Sift through a fine mesh sieve to remove any large pieces.
Whip the Butter: In a large bowl, beat the dairy-free butter on high for about 2 minutes, until it’s light and fluffy.
Add Flavor and Sugar: Add the strawberry powder, vanilla extract, half of the powdered sugar, and half of the heavy cream. Mix for 1 minute.
Finish the Frosting: Add the remaining powdered sugar and cream, then beat for another 2–4 minutes until it’s smooth and creamy.

Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top, then add the second cake layer. Frost the top and sides of the cake.

how to serve Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

Slice the cake into even pieces and serve it on dessert plates. This cake is great on its own or paired with fresh strawberries or a scoop of dairy-free ice cream.

how to store Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, keep it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

tips to make Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

Make sure all your ingredients are at room temperature for better mixing.
Be careful not to overmix the batter; mix until just combined for a lighter cake.
Use high-quality cocoa powder for the richest chocolate flavor.
Adjust the amount of heavy cream in the frosting for your desired consistency.

variation

For a different twist, you can swap the strawberry buttercream for a dairy-free vanilla or chocolate frosting. You can also add chocolate chips to the cake batter for extra chocolatey goodness or layer some fresh strawberries between the cake layers.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cakes in advance. Just let them cool completely, wrap them tightly, and store them in the refrigerator or freezer until you’re ready to frost and serve.

2. Can I use regular flour instead of gluten-free flour?

Yes, you can use regular all-purpose flour if you do not need to avoid gluten. The texture and taste will be slightly different, but it should still be delicious.

3. Can I substitute the eggs in this recipe?

Yes, you can use flax eggs or unsweetened applesauce as a substitute for eggs to make this cake completely vegan. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg, or replace each egg with 1/4 cup of applesauce.