Gluten-Free and Dairy-Free Dark Chocolate Cake with Strawberry Buttercream

Dive into the rich and satisfying flavors of dark chocolate paired with the sweet, summery taste of strawberries in this gluten-free and dairy-free cake. It’s the perfect way to enjoy the end of summer with a decadent, yet health-conscious dessert.

Cake Ingredients:

• 2 cups gluten-free 1:1 baking flour
• 1 cup dark cocoa powder (or regular cocoa powder if preferred)
• 1/2 tsp salt
• 1 tsp baking soda
• 1 3/4 tsp baking powder
• 1/3 cup avocado oil
• 1/4 cup brown sugar
• 1 1/2 cups granulated sugar
• 1 cup almond milk (or any dairy-free milk)
• 3/4 cup boiling water
• 1 tsp apple cider vinegar
• 1 tbsp and 1/2 tsp vanilla extract
• 3 large eggs, room temperature

Strawberry Buttercream Ingredients:

• 1 cup dairy-free butter (softened)
• 1 cup freeze-dried strawberries
• 3.5 cups powdered sugar
• 2 tsp vanilla extract
• A pinch of salt
• 1/4 cup plus 2-3 tbsp of dairy-free heavy cream (or any dairy-free milk to adjust consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a bowl, whisk together the gluten-free flour, dark cocoa powder, salt, baking soda, and baking powder.
3. In a stand mixer, combine the eggs, vanilla extract, almond milk, apple cider vinegar, and avocado oil. Mix on medium speed until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture on medium speed until combined.
5. Slowly add the boiling water to the batter, mixing until well incorporated. The batter will be slightly runny.
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. Allow the cakes to cool in the pans for a while before transferring them to a wire rack to cool completely.

For the Strawberry Buttercream:

9. Process the freeze-dried strawberries in a food processor until they turn into a fine powder. Sift through a mesh sieve to remove any large pieces.
10. In the mixer, beat the dairy-free butter on high for 2 minutes until creamy.
11. Add the powdered strawberry, vanilla extract, salt, half of the powdered sugar, and half of the dairy-free heavy cream. Mix until fully combined.
12. Add the remaining powdered sugar and heavy cream. Beat on high for 2 to 4 minutes until you reach the desired consistency.
13. Once the cakes are cool, spread the strawberry buttercream between the layers and over the top and sides of the cake.

Notes:

• Ensure all your ingredients, especially the eggs and dairy-free milk, are at room temperature to achieve a smooth, even consistency in your batter.
• If you’re not a fan of dark chocolate, you can substitute it with regular cocoa powder without affecting the moisture and fluffiness of the cake.
• The strawberry buttercream frosting can be adjusted in terms of thickness by adding more or less dairy-free heavy cream or milk.

Enjoy this luscious dark chocolate cake with its unique strawberry buttercream frosting that’s as visually appealing as it is delicious. It’s sure to please all palates and fit various dietary needs without sacrificing flavor or texture.