Can I use regular flour instead of gluten-free flour?

Yes, you can substitute gluten-free flour with all-purpose flour if you don’t have dietary restrictions.

How can I make the cake vegan?

Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure all other ingredients are plant-based.

Can I use fresh strawberries for the buttercream?

Fresh strawberries contain too much moisture and can make the frosting runny. Freeze-dried strawberries are recommended for the best texture.

Chocolate Cake with Strawberry Buttercream: Best Gluten-Free

Name: Chocolate Cake with Strawberry Buttercream
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: — The Chocolate Cake —; 2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum); 2/3 cup blanched almond flour (packed); 2/3 cup arrowroot starch; 2/3 cup sweet rice flour; 1 1/2 cups Dutched cocoa powder (sifted); 3 1/2 cups granulated white sugar; 3 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 4 large eggs, room temperature; 2 cups sour cream, room temperature; 1 1/2 cups canola oil (or vegetable oil); 3 teaspoons vanilla extract; 1 1/2 cups piping hot coffee (or boiling water); — The Strawberry Buttercream —; 2 cups (4 sticks) salted butter, softened at room temperature; 5 cups powdered sugar, sifted; 1/4 cup freeze-dried strawberries, pulverized into a fine powder and sifted; 1-2 tablespoons fresh strawberry puree (optional, for color); 1 teaspoon vanilla extract; Pinch of salt (if needed)

Description

This Gluten Free Chocolate Cake with Strawberry Buttercream is the ultimate celebration dessert. It features three layers of incredibly moist, dark chocolate cake (thanks to a mix of flours and hot coffee) covered in a natural pink strawberry buttercream. The frosting uses freeze-dried strawberry powder for an intense punch of berry flavor that keeps the texture silky and stable.

Ingredients

Scale

— The Chocolate Cake —

2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)

2/3 cup blanched almond flour (packed)

2/3 cup arrowroot starch

2/3 cup sweet rice flour

1 1/2 cups Dutched cocoa powder (sifted)

3 1/2 cups granulated white sugar

3 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

4 large eggs, room temperature

2 cups sour cream, room temperature

1 1/2 cups canola oil (or vegetable oil)

3 teaspoons vanilla extract

1 1/2 cups piping hot coffee (or boiling water)

— The Strawberry Buttercream —

2 cups (4 sticks) salted butter, softened at room temperature

5 cups powdered sugar, sifted

1/4 cup freeze-dried strawberries, pulverized into a fine powder and sifted

1–2 tablespoons fresh strawberry puree (optional, for color)

1 teaspoon vanilla extract

Pinch of salt (if needed)

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper. Grease the parchment as well.

2. Whisk Dry Ingredients: In a large bowl, whisk together the gluten free 1-to-1 flour, almond flour, arrowroot starch, sweet rice flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.

3. Mix Wet Ingredients: In a separate large bowl or stand mixer, whisk together the eggs, sour cream, canola oil, and vanilla extract until smooth.

4. Combine Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined.

5. Add Coffee: With the mixer running on low, carefully pour in the piping hot coffee. The batter will become very thin and liquid—this is normal. Scrape down the sides and mix until glossy and smooth.

6. Bake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool: Allow the cakes to cool in the pans for at least 15–20 minutes (gluten-free cakes are fragile when hot). Turn them out onto a wire rack to cool completely before frosting.

8. Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor or blender and blitz until they form a fine powder. Sift out any large seeds or chunks. Measure out 1/4 cup of the fine powder.

9. Make Buttercream: Beat the softened butter on medium-high speed until pale and creamy (about 3–5 minutes). Gradually add the powdered sugar and the freeze-dried strawberry powder. Add the vanilla and the fresh strawberry puree (if using). Beat on high for another 2–3 minutes until light, fluffy, and smooth.

10. Assemble: Place the first cake layer on a serving platter. Spread a generous layer of strawberry buttercream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream.

Notes

Flour Blend: This recipe uses a specific mix of 1-to-1 flour, almond flour, arrowroot, and sweet rice flour. This combination creates the moistest, most ‘real-cake’ texture possible. Do not substitute the individual flours if possible.

Freeze-Dried Strawberries: Using freeze-dried fruit powder adds intense flavor without adding excess liquid, which can cause the buttercream to separate or become runny.

Coffee: The hot coffee blooms the cocoa powder, deepening the chocolate flavor. You won’t taste the coffee in the final cake.

Make Ahead: The cake layers can be baked, cooled, wrapped in plastic, and frozen for up to a week before assembling.

Prep Time: 45
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650
Sugar: 65
Sodium: 310
Fat: 34
Saturated Fat: 16
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 88
Fiber: 3
Protein: 6
Cholesterol: 105