Description
A moist and flavorful chocolate cake with a fresh strawberry buttercream, perfect for those with dietary restrictions.
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 (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.
- 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.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. This cake is also suitable for freezing for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg