Strawberry Jelly Cream Cake
Ingredients
- 1 cup all-purpose flour (or gf all-purpose flour)
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup non-dairy milk
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 3 Tbsp oil (neutral tasting)
- 1 Tbsp apple cider vinegar
- Whipped Cream
- 1 15oz can full fat coconut cream, chilled (the firm part only)
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
- Strawberry Jelly
- 500g strawberries, halved
- 300ml natural berry juice
- 1 Tbsp plant-based thickener (carrageenan or agar agar powder)
Preparation
Combine the dry cake ingredients in a large bowl and the wet ingredients in another small bowl. Pour the wet into the dry ingredients and combine with a spatula
Preheat the oven to 175°C (350°F) and line a square baking dish with parchment paper. Pour the batter into the baking dish and spread evenly. Place into the oven and bake for 18-20 minutes until a toothpick inserted comes out clean, then remove from the oven and let cool down
Take your coconut cream out of the fridge and scoop the firm part into a medium-sized bowl. Add the maple syrup and vanilla extract and use a hand mixer to whisk everything together until fluffy, then place back into the fridge
Once the cake has cooled down completely, spread the whipped cream in an even layer on top and place into the fridge. Wash, de-stem and halve your strawberries and arrange them on top of the cream, pressing down slightly
Place all jelly ingredients into a small saucepan or pot and whisk together. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute, then take off the heat. Let the jelly mixture cool down a bit, whisking constantly so it doesn’t firm up. Pour it over the strawberries in an even layer and immediately place back in the fridge to firm up
