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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.

Course: Dessert
Servings: 5 inch cake (6 slices)
Author: Sabrina @ Straits Road Kitchen
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
To Assemble
  • 2-3 no strawberries, sliced
  • Handful mix berries, for garnish
For the Almond Arrowroot Sponge Cake
  1. 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.

  2. In a large bowl, whisk together the almond flour, gluten-free flour, arrowroot starch, coconut sugar, flaxseed powder, baking powder, and salt.

  3. 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.

  4. 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.

  5. 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.

  6. 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
  1. 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.

  2. Transfer the mixture into a bowl and place it in the freezer for approximately 30 minutes to set.

For the Berry Ombre Frosting
  1. 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.

  2. 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.

  3. Place it in the freezer for approximately 30-45 minutes to set.

Assembling the Fault Line Cake
  1. Frost the two 4-inch cakes with peanut butter frosting on the top and sides.

  2. 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.

  3. Frost the two 5-inch cakes with the light-coloured berry frosting (without beetroot powder) on the top and sides.

  4. On one 5-inch cake, stack the peanut stack on top, the cover with the second 5-inch cake.

  5. 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.

  6. Decorate the top of the cake with leftover frosting and/or fruits.

  7. Place the cake in the refrigerator to set for at least 4 hours. Slice and serve.

  8. Store any leftover cake in the refrigerator for up to 3 days.