About the Recipe
Imagine the luxurious indulgence of a chocolate-covered strawberry, beautifully reimagined as a cake. This is not just any Gluten-Free Chocolate Cake with Strawberry Frosting—it’s a true celebration of flavors and textures that will tantalize your taste buds and leave you craving more! We’ve carefully crafted it to be gluten-free, ensuring that each and every bite is filled with sheer delight and satisfaction, making it suitable for everyone to enjoy without any dietary concerns. A smooth, moist chocolate cake serves as the ideal foundation, providing a rich and decadent base that melts in your mouth. This cake is made with the finest quality cocoa, ensuring a deep, intense chocolate flavor that perfectly complements the whimsical layer of fluffy, naturally pink strawberry frosting. This frosting is not only visually appealing, with its soft, pastel hue that adds a touch of elegance to any table, but also bursting with the fresh, fruity taste of strawberries, capturing the essence of summer in every bite. The combination of these two exquisite elements creates a harmonious blend of flavors that will impress even the most discerning dessert lovers. No one will guess that this cake is gluten-free, and no one will be able to resist going back for seconds, making it the perfect centerpiece for any special occasion or gathering, whether it’s a birthday, wedding, or simply a delightful treat to enjoy with loved ones.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
Frosting
½ cup freeze-dried strawberries puréed save 1 tablespoon for garnish
2 sticks of unsalted butter
1 stick of salted butter
4 cups powdered sugar
2 teaspoons vanilla extract
¼ cup heavy whipping cream
Preparation
Prepare and Bake
Preheat your oven to 350 degrees Fahrenheit.
Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until just combined.
Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
For the frosting
Prepare the freeze-dried strawberry powder. In a blender or food processor, pulse the freeze-dried strawberries until they form a fine powder. For the smoothest frosting, pass the powder through a fine-mesh sieve to remove any seeds.
Whip the butter. Beat the softened butter with an electric mixer until it is smooth and creamy.
Add ingredients. Gradually add the powdered sugar, strawberry powder, vanilla, and salt. Mix on low speed until combined, then increase the speed to high and beat until light and fluffy.
Adjust consistency. If the frosting is too stiff, add milk one tablespoon at a time until you reach your desired consistency.
Assemble the cake
Level the cakes. If the tops of your cakes are domed, use a serrated knife to level them.
Place one cake layer on your serving plate. Spread a generous amount of strawberry frosting over the top.
Stack and frost. Place the second cake layer on top. Apply a thin layer of frosting all over the cake for a “crumb coat,” then chill in the refrigerator for 20 minutes to set.
Apply the remaining frosting to the cake.
For a simple and elegant finish, top with a few fresh strawberries.
Notes