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Peanut Butter and Jelly Layer Cake

This impressive layer cake features layers of GF sponge cake, jam and peanut butter frosting with a secret hidden ingredient...Sweet Potato!
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 16
Author: Lisa

Ingredients

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

Jam

  • 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

Instructions

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.

Jam

  • 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.