Strawberry Rhubarb Jam Cake Vegan Gluten-Free Recipe
Strawberry Rhubarb Jam Cake is moist, rich, delicious, and so easy to make. It’s vegan and gluten-free, too!
Strawberry Rhubarb Jam Cake is Moist and Tasty!
This is an old-fashioned style, rich, moist cake. It’s dense and decadent and you’d never guess it’s both vegan and gluten-free.
Sweet and delicious strawberry rhubarb jam is mixed into the cake batter and is also in between the finished and frosted layers.
Finish, frost, and decorate the cake however you like. I topped mine with a thin later of store-bought vegan frosting for a “naked caked” look along with some edible flowers!
To start, preheat the oven to 350 degrees F and, using vegan butter, grease the bottoms and sides of three 6-inch cake pans (or one 10″ inch). Place a parchment paper circle in the bottom of each pan, grease the top of it as well and then dust some GF flour on the bottom and sides.
In a large mixing bowl, stir together the dry ingredients. In a medium-sized bowl, stir together all the wet ingredients. Stir the wet ingredients into the dry ingredients and mix until well combined. There will still be some lumps. It’s not supposed to be perfectly smooth. I’ve used my own blend of gluten-free flours. If you prefer, use 1 3/4 cups of your favorite flour mix on one like THIS ONE from Bob’s Red Mill instead.
Pour evenly between the three cake pans and bake at 350 degrees F for 35 minutes or until the center springs back and a toothpick inserted in the center comes out clean.
Once completely cooled, make a ring of frosting on the first layer of the cake. This is going to hold some jam.
Fill the middle with about 3 or 4 tablespoons of strawberry rhubarb jam. Add the second layer and repeat. Finish by placing the third layer on top and frosting and decorating as you like.
I used a thin coat of store-bought frosting for a more “naked cake” look and added some edible flowers.
Also, I sliced some strawberries and a bit of the rhubarb and dehydrated them to use along with the edible flowers.
I love the colorful combination!
Make Your Own Strawberry Rhubarb Jam!
This super moist cake can be made deliciously with store-bought jam, but if you’d like to make your own strawberry rhubarb jam, try this easy, quick, and no-pectin recipe!
Strawberry Rhubarb Jam Cake
Strawberry Rhubarb Jam Cake is moist, rich, delicious, and so easy to make. It's vegan and gluten-free, too! Make your own jam or use store-bought.
- 1 cup cassava flour *see notes
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla powder
- 3/4 cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1/2 tsp guar gum or another 1/2 tsp xanthan gum if desired
- 1 cup strawberry rhubarb jam divided
- 5 tbsp oil
- 1/4 cup apple sauce
- 1 cup water
- 1 tbsp vinegar
Preheat oven to 350 degrees F.
Grease the bottoms of three 6-inch cake pans. Place a 6" round of parchment in the bottom of each. Then grease and flour over the parchment paper and up the sides.
*can also use one 10-inch cake pan
In a large mixing bowl, stir together the dry ingredients. In a medium bowl, stir together the wet ingredients including a 1/2 cup of the strawberry rhubarb jam.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir together until ingredients well incorporated. There will still be small lumps. It's not supposed to be perfectly smooth.
Pour batter evenly into three 6-inch pans (or one 10-inch).
Bake at 350 degrees F for 35 minutes, or until the center springs back when touched and/or a toothpick inserted in the center comes out cleans.
Let cool completely, Form a ring of your favorite frosting on the first and second layer and, using the second 1/2 cup of jam, place a dollop of jam in the center of each ring. Decorate the sides and top of the third layer with your favorite frosting as well. Edible flowers look beautiful on this cake.
Store any leftovers covered in the refrigerator for up to 3 days.
If needed, replace the cassava flour, brown rice flour, and tapioca starch with 1 3/4 cups of your favorite gluten-free flour blend.
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