Strawberry Jelly Cream Cake

This Strawberry Jelly Cream Cake is the correct light and summery treat! It’s now not most effective one hundred% vegan however also can be made gluten-unfastened for the ones of you who are touchy! Imagine an airy sponge cake as a base, accompanied through a fluffy cream layer, crowned with a delicious fruity strawberry layer that’s surrounded by means of jelly – are you drooling but? 🙂

While the flavor of this Strawberry Jelly Cream Cake is spot on and a strong 10/10 the presentation is rather difficult. Despite the reality that I used a spherical cake tin to layer this cake I suppose it’ll be a good deal simpler to use a rectangular baking dish to even out the layers a bit and make it greater solid for presentation. I’ll virtually do that next time I make this cake which need to be very quickly as it’s just heavenly! 

If you’re wondering how on the earth one would possibly achieve a jelly layer without using gelatin, permit me let you know it’s sincerely terrific smooth. There are numerous plant-based thickening retailers with a view to achieve exactly the identical end result, just without the nasty animal stuff in it. The key is seaweed! Agar agar flakes/powder or carrageenan each paintings perfectly great on this recipe, without leaving a peculiar taste.

INGREDIENTS

Vanilla Sponge Cake:

• 1 cup all-purpose flour (or gf all-purpose flour)
• ¼ cup almond flour
• ¼ cup coconut sugar
• ½ tsp baking powder
• pinch of salt
• ½ cup non-dairy milk
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 3 Tbsp oil (neutral tasting)
• 1 tsp apple cider vinegar

Whipped Cream:

• 1 15oz can full fat coconut cream, chilled (the firm part only)
• 1 Tbsp maple syrup
• ½ tsp vanilla extract

Strawberry Jelly:

• 500g strawberries, halved
• 300ml natural grape juice
• 1 Tbsp plant-based thickener (I used carrageenan powder, but agar agar powder will also work)

INSTRUCTIONS

1. Combine the dry cake ingredients in a large bowl and the wet ingredients in another small bowl. Pour the wet into the dry ingredients and combine with a spatula (be careful not to over mix). Preheat the oven to 175°C (350°F) and line a square baking dish with parchment paper (make sure that the parchment hangs over on the sides so you can use it as handles). Pour the batter into the baking dish and spread evenly. Place into the oven and bake for 18-20 minutes until a toothpick inserted comes out clean, then remove from the oven and let cool down.
2. In the meantime, prepare the whipped cream. Take your chilled coconut cream out of the fridge and scoop the firm part into a medium-sized bowl. Add the maple syrup and vanilla extract and use a hand mixer to whisk everything together until fluffy, then place back into the fridge to firm up.
3. Once the cake has cooled down completely, spread the whipped cream in an even layer on top and place into the fridge. Wash, de-stem and halve your strawberries and arrange them on top of the cream, pressing down slightly. Place back into the fridge.
4. For the jelly, place all ingredients into a small saucepan or pot and whisk together. Bring to a boil over high heat, then reduce the heat and let simmer for 10 seconds, then take off the heat. Let the jelly mixture cool down a bit, whisking constantly so it doesn’t firm up. You want it to be warm to the touch but not hot, so it won’t immediately melt the whipped cream. Pour it over the strawberries in an even layer and immediately place back in the fridge for 45 minutes - 2 hours to firm up, then serve!

Adapted from HERE