Gluten-free strawberry jelly cake
Sometimes it is nice to bake something fresh, light, and fruity, just like this gluten-free strawberry jelly cake. This cake is perfect for any sunny afternoon. It is super light, moist and so refreshing. Such a perfect spring/summer cake.
Ingredients
Vanilla cake
- 100 g rice flour
- 50 g gluten-free oat flour
- 50 g brown sugar
- 1 tsp baking powder
- 1/3 tsp baking soda
- A pinch of salt
- 150 g water
- 1 mashed banana
- 1 flax "egg" / 1 tbsp flax meal + 8 tbs water
- 1 tsp vanilla
Coconut cream frosting
- 1 can coconut milk / only the solid part
- 2 tbsp powdered sugar
- 1 tsp vanilla
Jelly layer
- 1 cup chopped strawberries
- 10 g agar
- 500 ml water
Instructions
- First, let's make our base, which is vanilla cake batter. In a large bowl combine dry ingredients, which are flours, baking powder, baking soda, sugar, and a pinch of salt. Next, add in water, banana, flax "egg", and vanilla. Create a smooth batter and pour into a round baking pan. Bake at 175°C (350F) for 30 minutes.
- Next, beat the coconut cream with sugar and vanilla. The frosting should be thicker. If its watery put it into a fridge for about 30 minutes.
- The last step is to boil the agar powder with water for 1 minute and then remove it from the heat.
- When everything is ready, we can put together our strawberry cake. On the vanilla cake add coconut frosting, then sliced strawberries, and lastly our jelly.
- Refrigerate for at least 2 hours before serving but preferably overnight. Enjoy!