The perfect gluten-free vegan summer cake with moist sponge, strawberry chia jam and coconut yogurt frosting.
Special thank you to Daniel Wellington for sponsoring this post.
Today I have a gorgeous Strawberry Pistachio Layer Cake recipe that I’ve made for a collaboration with Daniel Wellington and their brand new vegan friendly watch collection Classic Petite.
It’s the perfect gluten-free vegan summer cake with beautiful moist sponge, strawberry chia jam and coconut yogurt frosting.
This recipe is a variation of my Raspberry Matcha Celebration Cake, but this time I’m not using an oat flour in the mix that some of you are intolerant to and so I hope you will find this recipe useful.
I had a frosting failure when assembling the cake, my coconut milk didn’t get solid for some reason and so I only used coconut yogurt which worked out great for my frosting effect after all, although it didn’t look like it at first! Because raw strawberry chia jam and coconut yogurt are both fairly runny, they will come out through the sides of the layers. I’ve used this to create the frosting effect, which I think looks quite different and effective. Failure into success :)
If you don’t fancy using strawberry chia jam, just use coconut yogurt and freshly sliced strawberries between the layers and spread some coconut yogurt around the top and the sides of the cake. You could also make the frosting that I used for the Raspberry Matcha Celebration Cake which I originally planned to use. My decoration is very simple and I’ve used one large open pink peony, but you could also top the cake with strawberries, chopped pistachios and fresh edible flowers.
- 1/2 cup ground almonds (50 grams)
- 1/2 cup ground pistachios (50 grams)
- 1/2 cup brown rice flour (70 grams)
- 1/4 cup buckwheat flour (35 grams)
- 1/4 cup arrowroot (30 grams)
- 3/4 cup coconut sugar (100 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- pinch of sea salt
- 1/2 lemon, zest
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/3 cup olive oil (80 ml)
- 1/2 cup + 2 tablespoons almond milk (150 ml)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Strawberry chia jam:
- 11 cup, strawberries (150 grams)
- 1 teaspoon lemon juice
- 1/2 tablespoon maple syrup
- 1 1/2 tablespoons chia seeds
- 1 1/2 cups coconut yogurt (350 grams)
- chopped pistachios
- fresh flowers
- Mix 2 ground flaxseed with 6 tablespoons water and set aside to thicken.
- Preheat the oven to 350 °F (180 °C)
- Grease and line 6" round cake baking tin.
- In a large bowl whisk together ground almonds, ground pistachios, brown rice flour, buckwheat flour, arrowroot, sugar, baking powder, bicarbonate of soda and sea salt. Whisk in lemon zest and set aside.
- In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and vanilla.
- Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
- Spoon the mixture into the cake tin and level out the surface.
- Bake for about 45 minutes or until a cocktail stick comes out with just few crumbs left on.
- Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
- To make the strawberry chia jam place strawberries, lemon juice and maple syrup into a blender and blend until smooth. Place into a glass jar, stir in chia seeds and place into a fridge to set.
- Once the cake is completely cool, very carefully slice into three layers. I use a cake cutter. Be careful as gluten-free vegan cakes are more fragile. It's best to use something flat to transfer the individual layers.
- Whisk the coconut yogurt.
- Place the bottom layer onto a cake stand, spread half strawberry chia jam on top and top with generous layer of coconut yogurt. Repeat with the second layer. Place the last layer on top.
- Using spatula frost the top of the cake. Once the strawberry jam and yogurt run out the sides, use a spatula to smooth it around the sides. Add more coconut yogurt where needed.
- Just before serving decorate the cake with some fresh flowers or strawberries and chopped pistachios.
- Will keep in fridge for up to 3 days.
If you like to use coconut oil instead of olive oil, make sure the almond milk is at room temperature before whisking.
You can replace the buckwheat flour with 1/2 cup oat flour (50 grams).
I've used one 6" cake tin, but if you like you can use two and make a two-layer cake or use three tins to save yourself cutting the cake. Adjust the baking time accordingly.
Amount Per Serving:Calories: 410Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 1mgSodium: 393mgCarbohydrates: 43gFiber: 5gSugar: 26gProtein: 10g