Dairy & Gluten-Free Chocolate Cake with Strawberry Buttercream

This dairy-free and gluten-free chocolate cake is rich, moist, and layered with strawberry buttercream made from freeze-dried strawberries. Perfect for birthdays, special occasions, or anyone following an allergy-friendly or gluten-free diet. Made with almond milk, cocoa powder, and avocado oil, this easy cake recipe delivers deep chocolate flavor with a smooth, creamy strawberry frosting. A great option for egg-free and dairy-free baking with simple ingredients and reliable results.

This rich, moist chocolate cake is completely dairy-free and gluten-free, topped with a vibrant strawberry buttercream made from real freeze-dried strawberries. Perfect for birthdays, celebrations, or anytime you need a flavorful, allergy-friendly dessert.

Ingredients

Chocolate Cake

• 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

Strawberry Buttercream

• 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

For the Cake

1. Prep the Pans
   Preheat oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients
   In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, baking soda, and baking powder.
3. Mix Wet Ingredients
   In a large mixing bowl, combine eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Mix on medium speed until well blended.
4. Combine
   Slowly add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Add boiling water last and mix until smooth (batter will be thin).
5. Bake
   Divide the batter evenly between the prepared pans. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.

For the Strawberry Buttercream

1. Prepare the Strawberries
   Pulse freeze-dried strawberries in a food processor until finely ground. Sift through a fine mesh sieve to remove large pieces.
2. Whip the Butter
   In a large bowl, beat the dairy-free butter on high for about 2 minutes, until light and fluffy.
3. Add Flavor and Sugar
   Add strawberry powder, vanilla extract, half the powdered sugar, and half the heavy cream. Mix for 1 minute.
4. Finish the Frosting
   Add the remaining powdered sugar and cream, and beat for another 2–4 minutes, until smooth and creamy.
5. Assemble the Cake
   Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides.

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Tips

• Be sure your eggs are at room temperature for better mixing and rise.
• Sift cocoa powder and powdered sugar to prevent clumps.
• Use parchment rounds to avoid sticking and ensure easy removal from pans.
• Let cakes cool completely before applying frosting to avoid melting.

Variations and Substitutions

• Milk Alternatives: Use oat milk or coconut milk in place of almond milk.
• Sweeteners: Coconut sugar can replace brown sugar for a refined sugar-free option.
• Egg-Free Option: Use flax eggs or a commercial egg replacer for an entirely vegan cake.
• Frosting Flavors: Try raspberry or blueberry freeze-dried fruit for a different twist.

FAQs

Can I use regular flour instead of gluten-free?
Yes, just use a 1:1 substitution with all-purpose flour if you don’t need it gluten-free.

Can I make this cake ahead of time?
Yes, the cake layers can be made a day in advance and stored wrapped at room temperature or frozen for longer storage.

How do I store leftovers?
Store the frosted cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.

Serving Suggestions

• Add fresh sliced strawberries on top for garnish.
• Pair with dairy-free whipped cream or vanilla ice cream.
• Serve with tea, coffee, or sparkling water for a refreshing combo.

Why You’ll Love This Recipe

• Moist and rich chocolate cake without gluten or dairy.
• Real strawberry flavor in a creamy, vibrant buttercream.
• Great for birthdays, special occasions, or allergy-friendly gatherings.
• Simple ingredients, easy steps, and crowd-pleasing taste.