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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.
You can never go wrong with Nutella, chocolate and strawberries. It’s completely gluten free which is great for anyone who has celiac or gluten sensitivities. It’s an easy layered cake with minimal decorating. This cake can be made into a mini 6 inch cake or a regular 9 inch size cake. 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!
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.
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.
Tips: 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'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!