Peanut Butter and Strawberry Cake (vegan, gluten-free)
A vegan, gluten-free cake with a poke-cake base filled with strawberry-cream cheese and topped with a peanut butter cream cheese glaze.
Ingredients
| 2 ч.ч. | gluten-free flour (for base) |
| ¾ ч.ч. | melted coconut oil (for base) |
| 1 ч.л. | baking soda |
| 1 ч.л. | baking powder |
| 1 ч.ч. | nut milk of choice |
| ½ ч.ч. | brown sugar (for base) |
| 1 с.л. | vanilla (for base) |
| 350 гр | strawberries (for filling) |
| 120 гр | vegan cream cheese (for filling) |
| 1 ч.ч. | peanut butter (for glaze) |
| 120 гр | vegan cream cheese (for glaze) |
| 3 с.л. | brown sugar (for glaze) |
| ¼ ч.ч. | water (for glaze) |
| 2 ч.л. | vanilla (optional, for glaze) |
Instructions
Preheat the oven to 200°C. Mix all the ingredients for the dough and pour into a round baking tin. Bake for 20 minutes.
While the base bakes, prepare the filling. Chop the strawberries finely (or puree them in a blender) and mix with the cream cheese. You can make a jam from the strawberries, but in the season of fresh fruit we recommend a filling without heat treatment.
When the base is ready, let it cool a little and poke holes the size of a tablespoon in it. Fill the holes with the filling.
Time to make the glaze. Mix all its ingredients and beat well in a food processor. Spread the creamy mixture evenly over the cake.
Leave in the fridge for about an hour to set.