Chocolate Strawberry Cake

Photo & Recipe Credit @goldengracekitchen

Ingredients

2 cups GF 1:1 flour

1 cup OliveNation Fat Dutched 22/24 Cocoa Powder

1/2 tsp salt

1 tsp baking soda

1 3/4 tsp baking powder 

1/3 cup avocado oil 

1/4 cup brown sugar

1 1/2 cups brown sugar

1 cup almond milk or milk of choice 

3/4 cup boiling water 

1 tsp apple cider vinegar 

1 tbsp and 1/2 tsp OliveNation Organic Madagascar Bourbon Pure Vanilla Extract 

3 large eggs room temp 

For the strawberry buttercream:

Strawberry buttercream 

1 cup dairy or dairy  free butter 

1/4 cup OliveNation Strawberry Freeze Dried Fruit Powder

3.5 cups powdered sugar 

2 tsp OliveNation Organic Madagascar Bourbon Pure Vanilla Extract

Pinch of salt 

1/4 cup plus 2-3 tbsp of heavy cream dairy or dairy free 

For the chocolate strawberry buttercream

1 cup butter (dairy or dairy free) 

3 1/2 cups powder sugar 

1/2 cup OliveNation Fat Dutched 22/24 Cocoa Powder 

1 tbsp dark cocoa powder 

1 tsp OliveNation Strawberry Emulsion 

2 tsp OliveNation Organic Madagascar Bourbon Pure Vanilla Extract

1/8 tsp salt 

5 tbsp heavy cream (dairy or dairy free) 

Directions

For the cake:

Combine almond milk and vinegar together in a medium cup and set aside. Preheat the oven to 350° and lightly grease the bottom of two 8-inch round cake pans then a line with parchment paper rounds. In a large mixing bowl add all dry ingredients and whisk together. In mixer, combine eggs, vanilla extract, milk mixture, and avocado oil. Mix on medium until well combined. Slowly add all dry ingredients to the wet ingredients and mix on medium until combined. Next, add the boiling water and mix again until well combined.  The batter will be slightly runny. Evenly distribute between the two cake pans and bake for 27 to 30 minutes until a toothpick comes out clean. 

For the strawberry buttercream:

In mixer, beat the butter on high for 2 mins until creamy. Then add strawberries powder, vanilla extract, salt, half the powdered sugar and half of the heavy cream. Mix for 1 minute until fully combined. Then add the remaining powdered sugar and heavy cream and mix on high for 1 to 3 mins until desired consistency is met. 

For the chocolate strawberry buttercream:

Cream the butter on high in a large mixing bowl or stand mixer with the paddle attachment for about 90 seconds until creamy. Add the vanilla extract and salt and mix on low speed until just combined. Gradually add the powdered sugar, mixing on low until combined. Add 2 tablespoons of heavy cream and mix until combined. Add both cocoa powders and the strawberry emulsion and mix on low. Then, increase to medium and continue mixing until combined. Add 2 more tablespoons of heavy cream and mix for 2 minutes or until you reach your desired consistency. Adjust with more cream to thin out the frosting if necessary. Frosting will frost 2 8-inch cake rounds. To frost a cake that has been cut into 4 like this one, use both frostings. Or choose one frosting and just do a regular two-layer cake.