SUBSCRIBE TO OUR WEEKLY DIGITAL JOURNAL, IN FULL BLOOMJOIN NOW

Strawberry Jam and Vanilla Bean Layer Cake by Colorful Eats

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting

posted:

4/11/2017

@caroline__potter

MEET

Caroline

FREE DOWNLOAD

EXPLORE OUR FAVORITE POSTS IN

A grain-free strawberry jam cake with layers of fluffy vanilla bean frosting, sweet strawberries and toasted coconut!

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

Something about layer cakes just forever have my heart…and fascination! I could honestly browse layer cakes for hours on Pinterest and other blogs!  When you eliminate the refined sugars like powdered sugar, frosting becomes a bit difficult because it just doesn’t hold together.  I am still attempting to figure out a good version of “frosting” but for now I just adore a whipped cream type of frosting.  Plus it eliminates a lot of extra sugar, which is always a good thing!

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

The strawberries here in Spain have been nothing short of fabulous!  And so have the hydrangeas! I have to resist the urge of scooping up all the hydrangea trees at our local nursery because honestly if it was up to me I would fill a room full! I can’t wait to have a garden one day, and a gardener because let’s be real, I do not have a green thumb!

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

I decided Easter would be the perfect time to make another layer cake for you all! My grain-free lemon curd wedding cake is one of your all time favorites, but this strawberries and cream version is just a little lighter and fluffier with layers of fresh entirely fruit sweetened strawberry jam nestled in between clouds of whipped cream. I also adore my orange and rosemary layer cake and my mini berry stuffed dairy free cheesecakes would also make a perfect Easter treat!

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

 

This grain-free strawberry jam cake is also nut-free so perfect for anyone with allergies! The combination of grain-free flours, maple sugar and whipped egg whites make this cake light and fluffy with the perfect hint of sweetness.

What are your favorite spring time desserts or flavors?! I would love to know in the comments below! Enjoy darlings!

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting by Colorful Eats

Grain-Free Strawberry Jam Cake with Vanilla Bean Frosting

serves 12 | approximately 17 g carbs per slice

Strawberry Jam Filling

  • 1 lb fresh strawberries
  • 1/4 cup water
  • 2 tsp fresh lemon juice
  • 3/4 tsp grass-fed gelatin

Cake

Vanilla Bean Whipped Cream

  • 8 oz mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 tbsp raw honey
  • 1 vanilla bean, split open and seeds scraped

1 cup sliced strawberries for layering and garnish

toasted coconut flakes for garnish

*substituting with coconut sugar will create a different result to texture, color and fluff factor

 

Directions

  • Warm the oven to 350 degrees F and arrange the baking rack to the lowest possible position.  Grease a 9 inch round cake pan with coconut oil or butter and set aside.
  • Start by preparing your strawberry jam.  Wash and remove the stems off the strawberries, slicing into quarters.  Warm a large skillet to medium-low heat, adding the strawberries and water.  Once the mixture starts to simmer, allow it to lightly simmer for 15 minutes, staring a few times.  Add in the lemon juice and gelatin and stir again.  Crush the strawberries with the back of a large wooden spoon and set aside to cool.
  • To make the cake: add the dry ingredients to a large mixing bowl and sift together with a fork.
  • In a small saucepan melt together the butter and honey.
  • Add the 8 egg whites to a clean large mixing bowl and use a hand mixer to whip until soft, foamy peaks form.  Add the melted butter, honey, yogurt, vanilla, lemon juice and 4 egg yolks to the bowl with the flour.  Use a hand mixer to mix together. Stir in the egg whites until well incorporated, just making sure to not completely flatten.
  • Pour the cake mixture into the greased cake pan and give the pan a light shake to even out the batter.
  • Bake for 32-35 minutes or until the center is still a bit jiggly, but a toothpick comes out clean, watching carefully at the end as grain-free goods burn easily.  (It is ok for the center to jiggle a bit as the egg white cause this and the cake will continue cooking once removed from the oven).
  • Cool for 30 minutes before running a knife around the edges and inverting onto a cooling rack.
  • Meanwhile, add all the whipped cream ingredients to a clean large bowl and whip until soft peaks begin to form.
  • Once completely cool, carefully slice the cake in half.
  • Place the first layer on your serving platter layering half of the strawberry jam, the whipped cream frosting and a handful of sliced strawberries.
  • Repeat with the second layer, garnishing with toasted coconut if desired.
  • Slice and enjoy!

colorful-eats-podcast-subscribe

leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

CAROLINE’S PICKS

EXPLORE THE TOOLKIT

In Full Bloom is a digital journal encouraging you to thrive, not just survive, and find joy in nourishing your whole self—mind, body and soul. Imagine we were sipping iced matcha lattes together and catching up like lifelong friends. Let's cultivate conscious living together.

Always in my inbox with a reminder I need in the moment. Thank you for your words!

Natalie