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Peanut Butter and Strawberry Jelly Poke Cake
[Vegan, Gluten-Free]

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A slice of vegan and gluten-free peanut butter and strawberry jelly poke cake on a plate, showing the jelly-filled holes and thick peanut butter frosting.

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Peanut Butter and Strawberry Jelly Poke Cake [Vegan, Gluten-Free]

Dairy Free

Who doesn’t love peanut butter and jelly? It’s one of the best flavor combinations ever and hearkens back to childhood lunches. This peanut butter and jelly poke cake brings all the flavors of the classic sandwich into a delicious and gluten-free cake. The cake is moist and is filled with... Read More

Ingredients You Need for Peanut Butter and Strawberry Jelly Poke Cake [Vegan, Gluten-Free]

For the Cake:

2 cups gluten-free flour
3/4 cup coconut oil, melted, plus more for greasing the baking dish
1 teaspoon baking soda
1 teaspoon baking powder
1 cup non-dairy milk
1/2 cup coconut blossom sugar
1 tablespoon organic vanilla

For the Filling:

12 ounces strawberry jelly
4 ounces vegan cream cheese

For the Frosting:

1 cup plain peanut butter
4 ounces vegan cream cheese
3 tablespoon coconut blossom sugar
1/4 cup water
2 teaspoon organic vanilla powder, optional

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How to Prepare Peanut Butter and Strawberry Jelly Poke Cake [Vegan, Gluten-Free]

Preheat oven to 400°F. Start with making the dough. Combine all ingredients for the cake, then pour it into a baking dish. Bake for 20 minutes.
While the cake is baking prepare the filling. Mix the strawberry jelly with vegan cream cheese together and set aside.
When the cake dough is done, it’s time to poke. You can do it with a spatula or fork, just dig in and making big holes.
Add the filling to the poked holes and cover the cake.
To make the frosting, combine peanut butter, vegan cream cheese, and coconut blossom sugar. Spread the frosting over the cake, then serve or refrigerator for later.