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Strawberry Rhubarb Jam Cake

Irresistibly Moist Strawberry Rhubarb Jam Cake Delight

This Vegan Gluten-Free Strawberry Rhubarb Jam Cake combines sweet strawberries and tangy rhubarb for a uniquely delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cassava Flour Provides structure and moisture
  • 1 cup Brown Rice Flour Adds lightness and texture
  • 1/2 cup Tapioca Starch Contributes to moisture retention
  • 1 tbsp Baking Powder Leavening agent for rise
  • 1 tsp Baking Soda Works with vinegar for lift
  • 1/2 tsp Salt Balances sweetness
  • 1 tsp Xanthan Gum Improves texture and stability
  • 1 tsp Guar Gum Optional for better results
For the Sweetness
  • 1 cup Powdered Sugar Ensures smooth frosting
  • 1/2 cup Light Brown Sugar Adds hint of molasses
  • 1 tsp Vanilla Powder Enhances sweetness
For the Wet Ingredients
  • 1 cup Strawberry Rhubarb Jam Adds flavor and moisture
  • 1/2 cup Oil Use vegetable or coconut oil
  • 1/2 cup Applesauce Acts as a binding agent
  • 1/2 cup Water Adjusts batter's consistency
  • 1 tbsp Vinegar React with baking soda

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • Cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans, line with parchment, and dust with gluten-free flour.
  2. In a large bowl, combine cassava flour, brown rice flour, tapioca starch, powdered sugar, vanilla powder, light brown sugar, baking powder, baking soda, salt, and gums. Whisk until well blended.
  3. In another bowl, whisk together strawberry rhubarb jam, oil, applesauce, water, and vinegar until smooth.
  4. Create a well in the dry ingredients, pour in the wet mixture, and stir gently until just combined.
  5. Distribute the batter among the pans and bake for about 35 minutes, or until golden and a toothpick comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Assemble the cake by layering with frosting and strawberry rhubarb jam in between each layer.
  8. Frost the top and sides of the cake and decorate as desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep the cake fluffy. Adjust ingredients as needed based on personal taste preferences.

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