Gluten free and Eggless Peanut Butter and Jelly Cake


A cake version of the popular sandwich combination, this cake still offers the beautiful combination of sweet and slightly salty. The cake is a gluten free, eggless peanut butter cake, with strawberry jam icing in between the 2 layers. It is frosted with a peanut butter frosting, and on top is drizzled more strawberry jam icing.
Peanut butter cake and frosting from: Piece of Cake by Camilla V. Saulsbury

For the cake:
2 cups all purpose flour (gluten free)
2 cups brown sugar
2 tsp baking powder
1/2 tsp salt
6 large eggs equivalent egg replacer
1 cup creamy peanut butter
2/3 cup unsalted butter, softened
2 tsp vanilla extract
1 cup milk

For the peanut butter frosting:
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
4 cups confectioners sugar
1 cup milk
2 tsp vanilla extract

For the strawberry jam icing:
1/2 cup strawberry jam
2 cups icing sugar
Milk, as needed

Strawberries or salted peanuts, to decorate

For the cake:
Preheat the oven to 180реж C
Grease and flour, or line two 9″ round cake pans.
Whisk together the flour, baking powder and salt in a bowl.
In a separate bowl, beat the butter and sugar with an electric mixer until creamy.
Add the peanut butter, egg replacer and vanilla, whisking until well combined.
Alternate between adding the flour (In 3 additions) and the milk (in 2 additions), mixing in between each addition.
Evenly divide the batter into the two cake pans.
Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs attached.
Let it cool before frosting.

For the peanut butter frosting:
With an electric mixer beat the butter and peanut butter together until smooth.
Slowly add the confectioners sugar, with the mixer running on low speed.
Add the milk and vanilla until the frosting is creamy.
Refrigerate for 20-30 minutes before frosting the cake.

For the strawberry jam icing:
Warm the strawberry jam until it is runny.
Let it cool for 10 minutes.
Slowly beat in the confectioners sugar, with an electric mixer running.
Add enough milk to make the icing of spreadable consistency.

On a cake layer, spread some peanut butter frosting.
Top with half of the strawberry jam icing.
On top, place the second cake layer.
Frost the top and sides of the cake with the peanut butter frosting.
On top, drizzle with the remaining strawberry jam icecream.
Decorate with strawberries or salted peanuts.

Makes a 2 layer 9″ cake.