Gluten-Free Chocolate Strawberry Cake with Nutella
Chocolately-rich and nutella filled Gluten-Free Chocolate Strawberry Cake is an easy yet impressive dessert. Inspired by my Gluten-Free Sponge Cake, this has cocoa powder added to the base along with fresh strawberries and a creamy Nutella filling. Whether you're celebrating Valentine's, Christmas or just want to share a delicious dessert with family and friends, this gluten free chocolate cake with strawberries is perfect for all the Nutella lovers
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- 6 inch cake pan You will need 2 pans, either 6 inch or 9 inch.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks at room temperature plus more for greasing
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 2 tablespoons milk 2% or whole
- 1 teaspoon pure vanilla extract
- 1 cup gluten free all purpose 1:1
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup nutella softened
- 1-2 cups strawberries sliced
Instructions
- Start with preheating your oven to 350 degrees F. Grease the cake pans with some butter and place the parchment inside.
- 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.
- Add the eggs- one a time, making sure the eggs are fully incorporated before adding the next. Then add the vanilla and milk.
- 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.
- 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)
- 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.
- 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.
- 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.
- 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.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Notes:
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- 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.
Nutrition
Calories: 418kcalCarbohydrates: 45gProtein: 6gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 116mgSodium: 237mgPotassium: 183mgFiber: 4gSugar: 31gVitamin A: 642IUVitamin C: 11mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!