Gluten Free Dairy Free Cake With Strawberries
Classic flavors come together in the ultimate decadent dessert crowned with a swish of pink frosting with this gorgeous Gluten Free Dairy Free Cake With Strawberries. Rich, moist, and impossibly tender, it will be love at first bite.
Servings: 10
Calories: 729kcal
Equipment
Ingredients
- 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 sugar
- 1 cup almond milk or milk
- ¾ cup boiling water
- 1 teaspoon apple cider vinegar
- 1 tablespoon Singing Dog Vanilla extract and ½ tsp
- 3 large eggs room temp
Strawberry buttercream
- 1 cup dairy free butter
- 1 cup freeze dried strawberries
- 3.5 cups Powdered Sugar
- 2 teaspoon Vanilla Extract
- 1-3 tbsp dairy free heavy cream
Instructions
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.
Buttercream 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.
Notes
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.
Nutrition
Serving: 1slice | Calories: 729kcal | Carbohydrates: 119g | Protein: 5g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 56mg | Sodium: 462mg | Potassium: 395mg | Fiber: 5g | Sugar: 95g | Vitamin A: 81IU | Vitamin C: 289mg | Calcium: 111mg | Iron: 7mg
