Gluten-Free Dairy-Free Cake with Strawberries

Looking for a delicious gluten-free, dairy-free cake? This chocolate strawberry cake is a perfect choice! Made with rich, moist gluten-free cake layers and topped with a creamy, dairy-free strawberry buttercream, it’s a treat that’s both allergy-friendly and indulgent. The cake is easy to make and perfect for birthdays, special occasions, or any time you crave a healthier dessert. Whether you’re on a gluten-free diet or need a dairy-free dessert, this cake is sure to impress!

Ingredients:

For the Cake:

• 2 cups gluten-free 1:1 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
• 1 ½ cups granulated sugar
• 1 cup almond milk (or any dairy-free milk)
• ¾ cup boiling water
• 1 teaspoon apple cider vinegar
• 1 tablespoon Singing Dog Vanilla Extract
• ½ teaspoon additional vanilla extract
• 3 large eggs (room temperature)

For the Strawberry Buttercream:

• 1 cup dairy-free butter
• 1 cup freeze-dried strawberries
• 3.5 cups powdered sugar
• 2 teaspoons vanilla extract
• 1-3 tablespoons dairy-free heavy cream (adjust for consistency)

Instructions:

Cake:

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, salt, baking soda, and baking powder.
3. In a separate bowl, mix the eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Beat on medium speed until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Slowly pour in the boiling water, mixing until fully incorporated. The batter will be thin, but that’s okay.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool completely in the pans before removing them. Once cooled, frost with strawberry buttercream.

Strawberry Buttercream:

1. Place the freeze-dried strawberries in a food processor and blend until powdered. Sift the powder through a fine mesh sieve to remove any larger pieces.
2. In a mixing bowl, beat the dairy-free butter on high speed for 2 minutes until fluffy.
3. Add the strawberry powder, vanilla extract, half of the powdered sugar, and half of the dairy-free cream. Beat for about 1 minute until well combined.
4. Gradually add the remaining powdered sugar and heavy cream. Mix for 2-4 minutes until the frosting reaches your desired consistency.
5. Place the first cake layer on a cake stand or plate. Spread a generous layer of frosting over the top.
6. Place the second cake layer on top and frost the entire cake with the remaining strawberry buttercream.

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Why You’ll Love This Recipe

This Gluten-Free Dairy-Free Cake with Strawberries is a rich, decadent dessert that is both allergy-friendly and incredibly delicious. The chocolate cake is moist and flavorful, while the strawberry buttercream adds a sweet, fruity touch. Perfect for special occasions, this cake is sure to impress with its vibrant flavor and smooth texture. It’s an ideal choice for anyone following a gluten-free or dairy-free diet, without sacrificing taste!

Tips

• Room Temperature Ingredients: Ensure the eggs and almond milk are at room temperature for the smoothest batter and fluffiest cake.
• Boiling Water: Adding the boiling water helps create a super moist cake. Don’t worry if the batter seems thin—it will bake perfectly.
• Chill the Frosting: If the buttercream is too soft to spread, refrigerate it for 10-15 minutes before applying it to the cake.
• Test Cake for Doneness: The baking time can vary slightly, so check the cake with a toothpick to ensure it’s fully baked before removing it from the oven.

Variations and Substitutions

• Flour: If you don’t need this cake to be gluten-free, you can use all-purpose flour instead of the gluten-free flour blend.
• Sugar: You can swap the granulated sugar for coconut sugar or another sugar substitute for a healthier option.
• Milk: Any dairy-free milk, such as oat milk or coconut milk, can be used in place of almond milk.
• Fruit Flavor: For a different flavor, swap the freeze-dried strawberries for other fruits like raspberries or blueberries.
• Frosting Add-ins: Add some cocoa powder to the buttercream for a chocolate-strawberry twist.

FAQs

Can I make this cake ahead of time?
Yes! The cake can be baked up to 2 days in advance. Just store it tightly covered at room temperature. Frost the cake just before serving.

Can I make this cake vegan?
Yes, this cake is already dairy-free. To make it vegan, simply substitute the eggs with flax eggs or a suitable egg replacement.

How can I make the frosting thicker?
If the frosting is too thin, add more powdered sugar, a little at a time, until you reach the desired consistency.

Serving Suggestions

This Gluten-Free Dairy-Free Cake is perfect for a variety of occasions, from birthdays to holiday celebrations. Serve it with:

• Fresh berries, such as sliced strawberries or raspberries, for a refreshing touch.
• A drizzle of dairy-free chocolate syrup for extra indulgence.
• A scoop of dairy-free ice cream for a complete dessert experience.

Enjoy this cake with a cup of tea or coffee for a delightful treat!