Dewberry Jam Cake (AIP, Paleo, Vegan, Gluten-Free)
This delicious cake pairs the rich flavor of berries with a vanilla cake base. This recipe is surprisingly easy to assemble and is perfect for brunch or dessert!
Ingredients
Cake Ingredients
- 2/3 Cup Cassava Flour
- 1/3 Cup Coconut Flour
- 1/3 Cup Tapioca Flour (may substitute arrowroot starch)
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/3 Cup Maple Syrup
- 1/4 Cup Coconut Oil
- 1 1/4 Cup Coconut Milk
- 2 tbsp Lemon Juice
Dewberry Compote
- 2 Cups Dewberries (may substitute blackberries)
- 3 tbsp Honey
- 1 tbsp Cassava Flour
Instructions
For The Cake Preparation
- Preheat oven to 350
- Add Lemon to coconut milk and allow to sit for 5 minutes to curdle the milk. Make sure the coconut milk is room temperature so that when you add it to the cake batter it doesn't harden the coconut oil.
- In a large mixing bowl mix together flours and baking soda and salt.
- In a smaller bowl mix the curdled coconut milk, maple syrup, and coconut oil.
- Slowly add wet ingredients to dry and stir continually to avoid clumping, batter will be thick.
- Bake in an 8 inch pan for 25-30 min or a 9 inch pan for 20-25 min. Use 8 inch pan if you want the cake to be “double layered”
Dewberry Compote
- While cake is baking add 2 cups of frozen or fresh berries to a sauce pan along with the 3 tablespoons of honey on medium low heat.
- Cook for about 10-15 minutes stirring occasionally or until the mixture gets juicy and starts to simmer.
- Add the tablespoon of Cassava and cook for another 5 min. Stir consistently at this point as the mixture will start to thicken.
- Once thick, take off of burner immediately and allow to cool.
Assembly Notes
- When the cake is finished allow it to cool completely before topping with the berry compote. If you want to create the layer effect, cut the cake in half layer with berry compote in the middle and on top. Garnish with a few fresh berries.