Guilt-less Desserts & Treats for your Family
We had to buy a new vacuum cleaner today.
It wasn’t because we wanted to, but more out of not wanting to live in a knee high sea of dog hair, leaves and My Little Pony stickers.
Our many efforts to prolong our Vacuums life, including duct tape and shonky parts bought online, had finally proved not enough. After 12 ½ years of loyal service it was time to move on.
As romantic as it sounds (NOT!) our vacuum was a wedding present. In hindsight, it was probably the best wedding present we received. Our Myer wedding registry also included a Royal Doulton China setting that’s never seen the light of day (the old ‘too good to ever use’ issue) and many wine glasses (luckily back then we were drinkers…now wine glasses are used for Chocolate Mousse!) but it’s the old Dyson that has proved to be the best reason to have a wedding.
What my new vacuum has taught me is that the old vacuum was well past it’s prime and actually pretty useless. The hours I spent vacuuming would have been better served praying to the god’s of immaculate cleaning, as with just one workout I can now see my carpet again…and there’s no rainbow dash sticker in sight!
Hopefully this will give me more time for
eating cake baking watching Netflix reading to further my mind and education.
This Peanut Butter and Jelly Layer Cake is the perfect way to spend the extra time you have in your day (I prefer cake over meditation, stretching and core work!).
This Layer Cake uses the techniques that Christina Tosi teaches in her All About Cake book. She cuts the layers from a large sheet cake to create equal width, not too thick cake layers. I have used this technique in most of my layered cakes as it doesn’t bake a monster cake that takes you all week to eat. Instead you get a perfectly layered, tasty cake filled with flavours and textures.
This Peanut Butter and Jelly Layer Cake is way easier than it looks, and doesn’t taste like there’s hidden veggies in it. The Gluten Free Cake is a 1 bowl simple whisk cake baked in a large baking tray. The pieces are then cut and assembled in a 5 or 6 inch spring form cake tin. The layers in this cake are home made Jam (but you can use 1 cup of commercial jam if you prefer) and Peanut Butter Frosting (based off these ice creams).
Homemade Chia Jam is pretty simple; boil and stew the berries before adding chia seeds and allowing the jam to set. I don’t add any extra sweetener, letting the berries do all the work.
The Peanut Butter Frosting is made from blending all the ingredients until smooth then allowing it to thicken in the fridge. Make sure you use thickened coconut cream as this will thicken and set the frosting in the fridge. Runny cream or coconut milk will make for a tasty peanut butter mousse but a fairly sloppy frosting! If you are concerned about the consistency of your frosting then add 1-2 Tablespoons of melted coconut oil and this will help to hold it stronger.
This Peanut Butter and Jelly Layer Cake is based on the classic American PB&J, and whilst it does feel pretty silly as an Aussie saying Jelly when it’s Jam, it tastes so good I don’t care!!
Peanut Butter and Jelly Layer Cake
Gluten Free Cake
- 6 Eggs
- 1 1/2 Cups Milk of choice
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 3-4 teaspoons Vanilla Extract
- 1 Cup plus 1 Tablespoon Coconut Flour
- 2/3 Cup Arrowroot
- 3 teaspoons Baking Powder
- 2 Cups Berries I used mixed frozen berries
- 2 Tablespoons Water Swap this for maple syrup/rice malt syrup if the berries are too tart
- 2 Tablespoons Chia Seeds
Peanut Butter Frosting
- 3/4 Cup cooked Sweet Potato puree To cook a sweet potato; place a whole unpeeled sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
- 3/4 Cup Peanut Butter Smooth is best
- 3/4 Cup Coconut Cream Thick dairy cream can be substituted- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. place an opened can of coconut cream/milk in the fridge overnight. Scoop off and use the thickened creamdiscarding the watery remains.
- 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup Taste and add an extra 1 Tablespoon if needed
- 3 teaspoons Vanilla Extract
Peanut Butter and Jelly Cake
- This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the Gluten Free sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needeand form the 3rd, bottom layer.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won’t look pretty but it doesn’t matter as there will be lots of layers on top and it will never be seen.
- Spread 1/2 Cup of Jam evenly over the bottom cake layer.
- Spread 3/4 Cup of Peanut Butter Frosting over the jam
- Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer and spread with the same amounts again of jam and peanut butter frosting.
- Place the full cake layer on top.
- Cover the cake in plastic wrap and place the cake in the fridge for at least 2 hours (overnight is ok).
- Remove the cake from the fridge and the tin.
- Spread the remaining Peanut Butter Frosting on top of the cake and decorate with berries and peanuts.
- The cake can be served immediately or placed in the fridge until ready.
Gluten Free Cake
- Preheat the oven to 180C/360F.
- Line and grease a large baking tray (32cm X 27cm) to make a 3 layer cake. You could also cook 3 individual cakes in the 5/6 inch cake tin to serve as individual layers.
- In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
- Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
- Pour the mixture into the tin and smooth the top.
- Place in the oven and bake for 18 minutes, or until cooked through.
- Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
- Place the berries and water in a saucepan and bring to a boil over medium heat. Allow the mixture to simmer for 10 minutes, stirring regulary to prevent the berries from sticking to the saucepan.
- If the berries are still whole/chunky, use a hand blender/masher to squash them.
- Add the chia seeds and stir to combine. Place in the fridge for 2 hours or until set.
Peanut Butter Frosting
- Place all the ingredients into a blender and process until smooth.
- Place in the fridge for 1-2 hours to thicken before using.