• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour & 10 minutes

Ingredients 

For the cake:

• 1 & 1/2 cups almond milk or other dairy free milk alternative
• 1 tablespoon lemon juice/vinegar
• 3 cups gluten free all-purpose flour
• 3 cups granulated sugar
• 1 & 1/2 cups cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs
• 1 & 1/2 cup warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the frosting:

• 4 cups powdered sugar (sifted)
• 1 & 1/2 cup dairy free butter (softened) (I use Earth Balance)
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1/3 cup seedless strawberry preserves
• few drops of natural/artificial food dye (optional)

For the ganache:

• 1 & 1/4 cup dairy free dairy chocolate chips
• 1/2 coconut cream (or other dairy free milk)

For the garnache:

• 8 chocolate covered strawberries of similar size

Procedure 

Make the cake:

1. Preheat oven to 350 F.
2. Fill a measuring cup with the milk and vinegar. Let sit for 10 min.
3. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer.
4. Add eggs, milk mixture, warm water, oil, and vanilla and beat on medium until smooth, about 2 min.
5. Divide batter between 3 greased 9-inch round cake pans.
6. Cake for 30-35 minutes or until a toothpick comes out clean.
7. Let cakes cool in the pan for 5 minutes. Transfer to a wire cooling rack until cool.

Make the frosting:

1. In a stand mixer fitted with a paddle attachment or with a hand mixer, combine the sifted powdered sugar and softened butter. Mix on low until well combined; increase the speed to medium and beat for 1 minute.
2. Add strawberry preserves, salt, and vanilla. Beat on medium for another minute. Add coloring of your choice and mix on low until the desired color is reached and the coloring is even.
3. Gather a cake stand or a cake board. Dab a small amount of frosting on the surface to act as “glue”. Place the first layer of cake on top.
4. Place about half of the frosting in a piping bag fitted with an icing decorating tip or no tip (cut a wide hole at the bottom of the icing bag).
5. Spread an even ring of frosting on top of the first layer of cake. Spread the frosting evenly with an offset spatula.
6. Add another layer of cake. Repeat previous step. Add final layer of cake.
7. Cover the sides of the cake with a very thin layer of frosting in order to catch the crumbs (only the sides because the top will be covered with the ganache).
8. Freeze cake until it is solid (about 30 min-1 hour).
9. Add 3/4 of the remaining frosting into the piping bag. Remove the cake from the freezer and cover with an even layer of frosting. Use a station scraper to ensure the frosting is smooth.

Make the ganache:

1.  Place chocolate and coconut cream in a saucepan over low heat.
2. Stir frequently until melted. Place in a jar until cool (it is very important that the ganache is smooth to ensure it does not melt the cake).
3. Place the ganache in a piping bag (a plastic bag will also work). Cut a very small hole in the tip (it is necessary to make sure not too much comes out at one time because that will cause too much to drip over the side of the cake). Start by using an offset spatula to aid even distribution.
4. After the top is covered, slowly start to drip the ganache over the side. Only use a little at first, because you can always add more later!
5. Freeze cake until the ganache is set (no longer wet to the touch).
6. Add the rest of the frosting into a piping bag fitted with a star tip. Pipe 8 dollops of frosting in a circle on the top of the cake. Place one chocolate covered strawberry of each of the dallops.
7. Enjoy!