Gluten-Free Chocolate Strawberry Cake With Nutella

My Gluten-Free Chocolate Strawberry Cake with Nutella is going to be your new favorite indulgence. This holiday cake caters to both your palate and dietary needs. Made with a chocolate Victoria Sponge cake base along with fresh strawberries and creamy Nutella filling, this gluten free cake recipe is simple and delicious. 

Whether it’s Christmas or Valentine’s Day – this Chocolate Strawberry nutella Cake is perfect for any Nutella lover.

This cake is inspired by my Gluten Free Lemon Victoria Sponge Cake with Berries.

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Why this recipe works

1. You can never go wrong with Nutella, chocolate and strawberries. 

2. It’s completely gluten free which is great for anyone who has celiac or gluten sensitivities. 

3. It’s an easy layered cake with minimal decorating. 

4. It can be made into a mini 6 inch cake or a regular 9 inch size cake. 

5. This Nutella cake is versatile. You can change out the fruit to other berries or sliced banana or leave the fruit off all together and add more Nutella! (Because who can say no to the sweetness of the Nutella?!) 

Check out these other gluten free desserts to satisfy your sweet tooth: Gluten Free Cranberry Orange Cake with Almonds and also Gluten Free Flourless Peanut Butter and Jelly Cookies.

Ingredients 

•  Gluten free all purpose flour. I like to use 1:1 with the xantham gum already in it. Trader Joe’s makes one and also King Arthur or Bob’s Red Mill.

• Cocoa powder. 

• Baking powder.

• Fine sea salt. 

• Unsalted butter.

• White sugar.

• Eggs. You will the eggs to be at room temperature. 

• Milk. I use 2% but whole milk works too. 

• Pure vanilla extract.

• Nutella. Store brand hazelnut spread is good too. 

• Fresh strawberries. If the strawberries are out of season or not as sweet to your liking, you can toss them with a tablespoon of sugar. 

• Powdered sugar. For dusting the cake.

How to make Gluten-Free Chocolate Strawberry Cake with Nutella

1. Start with preheating your oven to 350 degrees F. Grease the cake pans with some butter and place the parchment inside. 

2. In the bowl of a stand mixer, add the room temp butter with the sugar and combine using a paddle attachment until it becomes nice and fluffy.

3. Add the eggs- one a time, making sure the eggs are fully incorporated before adding the next. Then add the vanilla and milk.

4 Add the dry ingredients-  Start with the gluten free flour along with the cocoa powder, baking soda, and salt. Make sure the flour mixture is fully combined with the wet ingredients and that there is no flour remaining. 

5. Divide the chocolate cake batter between the 2 pans and even it out with a spatula. Place in the oven and bake for 25 minutes. (or until a toothpick comes out clean from the center)

6. Carefully remove the cakes when done and set aside to cool for about 20 minutes. Then gently remove the lining from the cakes and place the cakes on a cooling rack to cool completely. 

7. To make the nutella easier to spread, take about a 1/2 cup of nutella and place it in a microwave safe dish and mircrowave for about 30 seconds or until it is more softened but not runny. 

8. When the cake is ready, take a serrated knife and level out the cakes gently. Place one cake on a serving platter and spread a layer of Nutella over the top of one cake. Then place the sliced strawberries in an even layer through out the middle of the first cake layer. 

9. Place the other cake layer upside down on top so that the serrated side, Nutella and strawberries are in the middle. Gently press down on the cakes to make sure they are joined. Dust the top of the cake with powdered sugar and more sliced strawberries.

10. Store any leftovers in an airtight container in the fridge for up to 3 days. 

Helpful tips

I use Trader Joe’s All Purpose Gluten Free Flour which has Xantham Gum already included in it. If you create your own blend or use a different brand that doesn’t include Xantham Gum, then you will want to include 1 teaspoon of Xantham Gum for this recipe. 

You can use standing electric mixer or a large mixing bowl with a hand mixer. 

For the parchment paper, I like to trace the cake pan around it then cut the parchment to fit the cake pan. That way it doesn’t mess with the edges of the cake. 

This is a 2 layer cake. You can use regular cake pans or use 2 mini ones. I have baked both ways and for my oven, the bake time was about the same. 

Serving suggestions for Gluten-Free Chocolate Strawberry Cake with Nutella

There are a number of things you can so with sponge cakes! They are so amazing since you can switch out their flavors seasonally. Here are some other ideas what you can use in this chocolate strawberry nutella cake. 

Spread nutella on the top layer of the cake and use milk or dark chocolate shavings to garnish. 

If fresh berries aren’t looking too pretty at your grocery store, use strawberry puree or jam in the middle. 

You can add cool whip and Nutella in the cake layers. (ok, I’m gonna make myself drool!)

Top a slice off with chocolate ganache or homemade whipped cream. 

Add a decedant scoop of chocolate gelato to the top! (now we’re talking!)

Recipe inspiration

I love Nutella and wanted to create something special using my mini cake pans. The flavor combination is a winner and also a classic! I hope you enjoy this  Gluten-Free Chocolate Strawberry Cake with Nutella!

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