Dairy free + Gluten Free + Refined Sugar Free Recipes
Chocolate Cake with Strawberry Buttercream Frosting
This dreamy and delicious fruity chocolate cake is perfect for Mother’s Day or weekends, all occasions or basically any time! This moist and tender dessert is filled with strawberry jam, strawberries and covered with strawberry buttercream frosting, yum! Last but not least, it’s gluten and refined sugar free!😊
The main ingredients you’ll need to make this recipe:
Flour: I used gluten free, but all-purpose flour is fine too if you’re not on a gluten free diet.
Eggs: they provide moisture and structure to the cake; medium sized eggs are fine here.
Cocoa powder: choose unsweetened organic cocoa powder, if you can.
Strawberries: they can be easily swapped with raspberries. The same applies to the strawberry jam, just replace it with any other flavour, if you prefer.
Milk: I used plant milk but any milk works fine.
Butter cream frosting: you can substitute it with cream cheese.
TIPS
*Make sure all of your cake ingredients are at room temperature before baking, take them out of the fridge for about 2 hours before starting to bake.
*The cake layers are tender and soft, be careful when assembling the cake!
*This cake is easily customizable, you can use different fruits if you don’t happen to have strawberries at home, or make a chocolate filling and frosting instead.
*The baking time might differ depending on your oven, always check with a skewer inserted into the center of the cake, it should come out clean, when ready.
*If your cake rose too much, cut its rounded top with a knife to make it flat, but it’s up to you!
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Perfect cake for occasions
✅Cupboard ingredients
✅Meal prep friendly
✅Budget friendly
✅Customizable
✅Irresistible
✅Satisfying
✅Delicious
OTHER DESSERT RECIPES TO TRY:
Other delicious desserts you may like to try:
Vegan Spiced Sweet Potato Bread
Poached Pears with Vanilla and Cinnamon
More Easy Dessert Recipes:
CHOCOLATE CAKE with STRAWBERRY BUTTERCREAM FROSTING
(gluten, dairy and refined sugar free)
Preparation: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Serves: 8-10
Ingredients
For the cake base:
*225g unsalted butter, plus extra for greasing
*50g cocoa powder
*250ml plant milk
*1 tsp vanilla extract
*3 eggs, at room temperature
*300g GF self-raising flour
*1tsp baking powder
*1tsp bicarbonate of soda
*300g sweetener
For the filling:
*4 tbsp strawberry jam
*4-6 fresh strawberries
For the frosting:
*3 fresh strawberries
*300g unsalted butter, softened
*150g sweetener
*1tsp vanilla extract
For the decorating:
*3 fresh strawberries
Optional:
*shredded chocolate
Method
1. Preheat oven to 350F/180C/Gas mark 4. Butter the base of a deep 20cm cake tin and dust with cocoa powder, tapping the tin slightly to remove any excess.
2. Heat the milk in a saucepan and add butter on medium heat, jut until butter melts, don’t boil. Add cocoa powder, stir until dissolved. Let it cool. Add vanilla extract.
3. Mix flour, sweetener, baking powder and bicarbonate of soda.
4. In a mixing bowl whisk eggs with an electric hand mixer for a few minutes.
5. Mix the milk and the flour mixture. Add in the eggs, folding in gently until combined.
6. Pour the mixture into the cake tin and bake for about 30-35 minutes (depending on your oven-this might take longer), or or until a skewer inserted into the center comes out clean.
7. Allow to cool for 10 minutes in the tin, then transfer the cake to a wire rack to cool completely.
8. Filling: cut the cake in half horizontally through the middle and with the help of a spatula spread the jam on one half of the cake. Place the sliced strawberries on top making an even layer and gently place the cake layer on top.
9. Frosting: Beat butter and vanilla together then add sweetener. Mash the washed strawberries with a fork or pulse them in a food processor until pureed. Add to the butter mixture. Spread it all over the cake evenly.
10. Decorate the top of the cake with fresh strawberries and shredded chocolate if you prefer.
Enjoy! 😊
Notes
*To Store: store cake in sealed container in the fridge for up to 3 days.
*To Freeze: freeze for up to 3 months. Bring to room temperature before serving.
***
Did you make this recipe?
Tag any photos on Instagram @check_my_pulse and hashtag it #check_my_pulse
Follow and stay in touch for more delicious food on social media!
***
Let me know what you think of this recipe in the comments below. If you know anyone who would like this recipe, please share it. Thank you!
©2024 Check My Pulse. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
When you buy through links on our site, we may earn an affiliate commission,
at no extra cost to our readers.
Affiliate Disclaimer.
RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
RECOMMENDED RECIPES
SHARE ON SOCIAL
You may also like...