Dairy Gluten Free Cake With Strawberries

Classic flavors come together in the ultimate decadent dessert crowned with a swish of pink frosting with this gorgeous Dairy Gluten Free Cake With Strawberries. Rich, moist, and impossibly tender, it will be love at first bite.

Chocolate and strawberries just belong together. Whether it’s strawberry-topped cheesecake with an Oreo crust of this sumptuous cake, it’s always a magical pairing. Combining the natural sweetness of freeze-dried strawberries with luxurious dark cocoa, this cake will instantly win over the chocolate lovers in your life.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How to Make Gluten Free Dairy Free Cake
• Equipment
• Storage
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why You’ll Love This Recipe

• Easy Process - Baking can be easy and rewarding. These steps to creating this beautiful gluten-free dark chocolate cake are simple. Skip the box mix and use quality ingredients you can control to bake up this impressive cake. 
• Make Ahead - Not only can the cake be made ahead of time, but so can the strawberry buttercream frosting. Need a dessert to bring to a party or for a special occasion? This is it. 
• Balance of Flavors and Texture - The cake itself is tender, moist, and decadent without being overly sweet. The frosting brings just the right touch of creaminess and delicate sweetness.

Ingredients

• Gluten-Free Flour - Bob’s Red Mill Gluten-Free 1 to 1 Baking flour is my go-to flour. It makes it easy to measure without having to add any additional ingredients and it always gives baked goods an amazing texture. 
• Dark Cocoa Powder - Use a high-quality cocoa powder for the best flavor. 
• Salt
• Baking Soda/Powder
• Nutiva Avocado Oil - This gives the cake its incredible texture while having a neutral flavor profile. It contains heart-healthy oleic acid and antioxidants. 
• Sugar - In addition to the white and brown sugar in the cake you’ll need powdered sugar for the frosting. 
• Milk - Milk is combined with vinegar to create buttermilk. You can use dairy milk or dairy-free milk such as almond milk. 
• Boiling Water - Adding boiling water to chocolate cake intensifies the flavor of the cocoa powder while giving the cake a tender texture. 
• Apple Cider Vinegar - This is combined with the milk to create buttermilk.
• Vanilla Extract - Use the highest vanilla for the most pronounced flavor. Singing Dog Vanilla is my go-to. 
• Eggs 
• Dairy-Free Butter - This is the base for the strawberry buttercream frosting. Make sure that it is at room temperature before mixing. 
• Freeze-Dried Strawberries - In addition to giving the frosting its delicate strawberry flavor, it also gives it a beautiful color. 
• Dairy-Free Heavy Cream - This gives the frosting its incredible silky creaminess.

How to Make Gluten Free Dairy Free Cake

• Preheat the oven to 350 ℉. Grease two 8" cake pans. Line the bottoms with two parchment paper rounds.
• Next, add all of the dry ingredients to a bowl and whisk them together.
• After that add the eggs, vanilla extract, avocado oil, milk, and vinegar to a mixing bowl, and mix on medium speed until well combined.
• Slowly add the dry ingredients to the wet ingredients and mix on medium until just combined. 
• Next, add the boiling water and mix until combined. The batter will be on the runny side.
• Divide the batter between the two prepared cake pans.
• Allow the cakes to bake for 27-30 minutes, or until a toothpick comes out clean.
• Let the cakes cool completely before frosting.
• Begin making your frosting. Add the freeze-dried strawberries to a food processor and blend until they’re a fine dust and powdery. Pour them through a fine sieve to remove any large pieces.
• Next, add the butter to a mixing bowl and mix on high for 2 minutes until fluffy.
• After that add the strawberry powder, vanilla, half of the powdered sugar, and half of the heavy cream. Mix for 1 minute until fully combined.
• Next, add the remaining powdered sugar and heavy cream and mix for 2-4 minutes until you’re desired consistency. 
• Place a cooled cake on a cake stand or plate. Spread frosting across the top.
• Finally, stack the second cake on top and frost the cake.

Equipment

• Two 8” cake pans
• Mixing bowls
• Mixer
• Measuring spoons/cups
• Parchment paper
• Food processor
• Offset spatula
• Piping bag

Storage

• Allow the cakes to cool completely before wrapping them securely in plastic wrap. Place them in an airtight container. They will last for up to a week in the freezer.
• You can also freeze the unfrosted cakes. Once they’ve cooled, wrap them tightly in plastic wrap and then place them in freezer-safe bags. Make sure to let out as much air as possible. They will last for up to three months in the freezer. 
• Once the cake has been frosted you’ll want to keep it stored in an airtight container or cake keeper. Keep it refrigerated when not serving. It will last for up to five days.

Top Tips

• Make sure all of your ingredients for both the cake and also the frosting are at room temperature. This includes the eggs and milk. This will allow everything to mix together smoothly and quickly without over-mixing.
• Don’t skip the step of lining the cake pans with parchment paper. This is a very moist cake and it will make it easier to remove the cake from the pans.
• To make dividing the batter easier you can use a scale.

FAQ

Is this cake dairy-free?

Yes, this cake is made with all dairy-free ingredients. However, you can use regular dairy products for it. The measurements will be the same.

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