Peanut butter berry cake in fault line design. I wanted to try out the fault line design just for fun. It was a trending design back in 2019. To create this style, you make a four layer cake, with the middle two layers slightly smaller than the top and bottom layers. You frost and decorate the middle two layers, stack them between the top and bottom, and spread a thick layer of frosting on the sides of the top and bottom layers so that it is visibly thicker than the middle.
Dietary Notes for Peanut Butter Berry Cake Recipe
This recipe is
- Gluten Free; contains Grains from gluten-free flour blend
- Refined Sugar Free
Tips for Almond Arrowroot Sponge
- I found a combination of gluten-free flour blend + arrowroot worked the best. For paleo version, you can use all arrowroot, but it will be more chewy. Reduce the amount of water slightly if using all arrowroot.
- For nut-free version, you could replace the almonds with sunflower seed flour (I have tested it out).
- You can choose to bake in multiple cake tins, multiple rounds if you have only one cake tin, or one large cake and then slice horizontally into four cakes (this will be more unevenly baked).
Tips for Frostings
- Young coconut meat should be tender. If it is too old or thick, do not use as it will give the frosting a gritty texture.
- If young coconut meat is not available, replace with soaked cashews in equal weight.
- Sunflower lecithin will help stabilise and give the frosting a more traditional mouthfeel. This is optional.
Tips for Fault Line Design
- Be generous with spreading the frostings on the top and bottom randomly. Then use an offset spatula to press against it. This help create an undulating fault.
- In most versions of fault line design, the edges of the fault are painted in edible gold. To create a chemical-free version, I use the ombre effect with the darker colour at the fault edge to make it more visible.
Peanut Butter Berry Fault Line Cake (Baked, Vegan, Gluten Free)
Peanut butter berry cake in fault line design. Almond arrowroot sponge layered with peanut butter and berry coconut meat frostings. Vegan, gluten free, refined sugar free.
Almond Arrowroot Water Sponge - makes four 5-inch sponge layers
- 128 g (1 1/4 cups) almond flour
- 51 g (5 1/2 tbsp) 1:1 gluten-free baking flour with xanthan gum (I use Bob's Red Mill)
- 35 g (5 tbsp) arrowroot starch
- 40 g (5 tbsp) coconut sugar
- 13 g (2 tbsp) golden flaxseed powder
- 1 1/2 tsp baking powder
- Pinch Himalayan salt
- 170 g (2/3 cup + 2 tsp) filtered water
- 3/4 tsp vanilla extract
Peanut Butter Frosting - makes 180 g (3/4 cup)
- 45 g (3 tbsp) natural peanut butter
- 40 g (1/4 cup) young coconut meat
- 37 g (2 1/2 tbsp) coconut milk
- 27 g (1 1/2 tbsp) maple syrup
- 15 g (1 tbsp) filtered water
- 22 g (2 tbsp + 1 tsp) cold-pressed coconut oil, melted
- Pinch Himalayan salt
- 1 tsp mesquite powder (optional)
- 1/2 tsp maca powder (optional)
Berry Ombre Frosting - makes 280 g (1 1/6 cup)
- 80 g raw cashews, soaked at least 4 hours to soften (soaked weight)
- 70 g young coconut meat
- 45 g (3 tbsp) raspberry puree, blended and strained to remove seeds
- 45 g (2 1/2 tbsp) coconut nectar
- 15 g (1 tbsp) coconut milk
- 35 g (3 1/2 tbsp) cold-pressed coconut oil, melted
- 1 tsp rose essence (optional, to flavour)
- 1/16 tsp cardamom powder (optional, to flavour)
- 1/2 tsp sunflower lecithin (optional, to thicken)
- 1/2 tbsp freeze-dried beetroot powder
- 2-3 no strawberries, sliced
- Handful mix berries, for garnish
For the Almond Arrowroot Sponge Cake
Preheat oven to 175°C (350°F). Line four 5-inch cake tins with parchment paper. Alternatively, you can bake in multiple rounds if you do not have sufficient cake tins.
In a large bowl, whisk together the almond flour, gluten-free flour, arrowroot starch, coconut sugar, flaxseed powder, baking powder, and salt.
In a cup, measure the water and add the vanilla to it. Pour into the bowl with the almond flour mixture and whisk until blended and smooth. Divide equally into the prepared cake tins.
Bake in the preheated oven for 16-20 minutes until light golden brown and a toothpick inserted in the centre comes out with only moist crumbs attached.
Transfer the cakes to a cooling rack and cool completely in pan. Run a butter knife around edge of pan and invert the cakes onto a rack.
Cut two of the cakes to 4-inch rounds. So in total you should have two 5-inch cakes and 2 4-inch cakes. Cool completely before frosting.
For the Peanut Butter Frosting
In a blender, combine all the ingredients except the coconut oil. Blend on high speed until smooth. Add the coconut oil and blend again until emulsified.
Transfer the mixture into a bowl and place it in the freezer for approximately 30 minutes to set.
For the Berry Ombre Frosting
In a blender, combine all the ingredients except the coconut oil and beetroot powder. Blend on high speed until smooth. Add the coconut oil and blend again until emulsified.
Divide the mixture into two bowls of equal portions, approximately 140 g per portion. Add beetroot powder to one portion and mix well to combine.
Place it in the freezer for approximately 30-45 minutes to set.
Assembling the Fault Line Cake
Frost the two 4-inch cakes with peanut butter frosting on the top and sides.
Cut the sliced strawberries to the height of the 4-inch cake stack, then adhere the strawberries on the side. Place this is the refrigerator to set.
Frost the two 5-inch cakes with the light-coloured berry frosting (without beetroot powder) on the top and sides.
On one 5-inch cake, stack the peanut stack on top, the cover with the second 5-inch cake.
Spread the dark-coloured berry frosting (with beetroot powder) on the sides on the 5-inch cake to create a ombre and fault-line effect. Use an offset spatula to smoothen out the frosting.
Decorate the top of the cake with leftover frosting and/or fruits.
Place the cake in the refrigerator to set for at least 4 hours. Slice and serve.
Store any leftover cake in the refrigerator for up to 3 days.