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Mini Almond Butter & Jam Layer Cakes

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Mini ABJ Layer Cakes // The Pancake PrincessWhile on our way to my friend’s annual lobster boil (possibly the best event of the year) the other day, Erik asked something to the effect of whether I had “best blogger friends.” Babe, let me tell you. I started rattling off a list of my favorites, but had to stop close to the top to explain about NORA.

Mini ABJ Layer Cakes // The Pancake Princess

Mini ABJ Layer Cakes // The Pancake PrincessMini ABJ Layer Cakes // The Pancake PrincessMini ABJ Layer Cakes // The Pancake PrincessI am such a big fan of Nora (of A Clean Bake) for so many reasons, not the least of which is the fact that she graduated from business school fairly recently and doles out b-school advice whenever I ask like it’s her JOB. She is a hero for all non-gluten/dairy/refined sugar eaters everywhere and had the major cojones to ditch her former, very successful blog in favor of a brand-new one once she realized her old premise didn’t fit any longer.

Since Nora’s getting married in a few short weeks, the joyous occasion obviously calls for cake and a virtual wedding shower! I can’t wait to see what kind of amazing wedding dessert(s) she ends up with on her big day, but my contribution to her virtual wedding shower are these little mini chickpea/coconut flour cakes layered with almond butter, jam, and chocolate. In honor of her dietary restrictions, there’s no gluten or dairy in the cake, and traditional refined sugar is omitted in favor of coconut sugar. (I can’t take credit for this genius; the original recipe on Power Hungry and I adapted it to make these mini cakes.)

Mini ABJ Layer Cakes // The Pancake Princess

Mini ABJ Layer Cakes // The Pancake Princess

Mini ABJ Layer Cakes // The Pancake PrincessMini ABJ Layer Cakes // The Pancake PrincessMini ABJ Layer Cakes // The Pancake PrincessThis is one of those posts where I tell you what I did to adapt the recipe and what I might suggest for you since I didn’t develop the recipe myself. The only alterations I made to the recipe was to use almond milk instead of coconut milk and cornstarch instead of potato starch. I used all coconut sugar and my cake turned out darker than the recipe photos with strong undertones of an earthy sweetness. For these reasons, I would suggest using raw sugar next time, or perhaps a mix of coconut and raw sugar. Though I wasn’t bowled over by the taste straight out of the oven, I was IN LOVE with the texture. The moist, soft crumb is not at all spongy or gluten-free-ish, and after layering cake rounds with almond butter, jam and chocolate, my roommate and I declared them delicious and I proceeded to eat two.

I made super-thin cake layers that were kind of reminiscent of pancake stacks, which I actually really liked (surprise surprise). But feel free to make them thicker to enjoy more of the luscious cake crumb.

Mini ABJ Layer Cakes // The Pancake Princess

Congratulations, Nora! Wish you were here to eat these with me, and I wish you all the best (and no stress!) on your special day <33

Check out these other beautiful eats in celebration of Nora’s wedding!

Pumpkin Maple Crème Brulee from Blahnik Baker
Toasted Almond Granola Bars from Chez Catey Lou
Chocolate Coconut Macaroons from Gotta Get Baked

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Mini ABJ Layer Cakes (GF, V)

Ingredients

  • 1 recipe this cake see subs in notes
  • 1/2 recipe easy chocolate icing from the same post
  • almond butter
  • sour cherry preserves

Instructions

  • Line a small baking sheet with greased parchment paper. Spread the cake batter evenly across the baking sheet to your desired thickness (the batter is extremely thick, so even if the baking sheet is too large for the amount of batter, you can simply spread it as far as you like to achieve your desired thickness of cake layers. Cake will rise just barely during baking). Bake for 30 minutes at 350 degrees F. Test for doneness with a fork, your finger or a toothpick--depending on thickness, the cake may not be done at this point. Continue baking for 5-10 minute increments until the cake is done.
  • Let cool completely. Cut out circles using a biscuit cutter or, if you're lacking in biscuit cutters, you can use a sheet of acetate (flexible plastic sheets or transparencies) rolled up and stapled into a makeshift cutter (my ghetto cutter is pictured in the second photo). Not quite as accurate as a biscuit cutter, but it will work. I don't recommend using an upside-down glass as a cutter because the edges are not sharp enough to get a clean cut.
  • Layer a cake round with a smear of almond butter, a smear of preserves, and repeat as desired, finishing with a smear of chocolate icing and sprinkles.

Notes

Substitutions: You can sub almond milk for coconut milk and cornstarch for potato starch. I recommend using at least half raw sugar instead of all coconut sugar.
Adapated from here.

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  6. Alana

    I kind of love everything about this, from the virtual shower, to the thin layers of cake. That top shot is money!! Also, almond butter + jam + cake?! YES YES YES.

    Reply

  8. Lyndsay // Coco Cake Land

    the things we can do on the interwebs these days – VIRTUAL SHOWER! i love your party styled pics, erika!! seriously looks like the cutest raging-est party happened by which i was there too, and i crammed 3-4 of those delicious almond butter and jam layer cakes into my mouth…! congratulations to nora! ^__^

    Reply

  17. laurasmess

    Oh, what a gorgeous celebration of deliciousness in honour of Nora!! I haven’t actually ‘met’ her in the blogosphere so the first thing I have to say is that I’m glad for the introduction! She sounds beautiful and I adore her blog… about as much as I adore these gorgeous little cakes Erika! Almond butter and jam is such a winning combination, particularly when adorned with gloriously deep, dark, glossy chocolate. Congrats to Nora and thanks Erika for the lovely recipe (eep, cannot wait to make these!!!!) xx

    Reply

    • erika

      Ooh YAY I’m so glad you’ve discovered Nora!!! (You’re right up next to her in my blogosphere of favorite people, btw :)) This cake is seriously one of my favorite ways to use up chickpea flour because, like you said, almond butter, jam, chocolate, and CAKE!

      Reply

      • laurasmess

        I cannot believe it’s taken me so long to reply to this…! Ah, that’s what happens when you have no internet after travelling half way back across the world! You’re one of my faves too Erika, I get the biggest smile whenever I see a comment from you! Sending you electronic hugs until the day when we can have coffee, have a huuuuge catch up, something delicious followed by a proper hug somewhere in the world! xxxx

  18. Nancy @ gottagetbaked

    All of these photos are so incredibly gorgeous, classy and chic, Erika. And I want to cram these mini little cakes into my mouth. They’re perfect for Nora! Damn, I wish we lived closer together and could actually attend a party together. It’d be amazing.

    Reply

  20. cynthia

    These are so, so beautiful!!! AHHH I love everything about them. And love those pearls — could not be a more perfect touch for a virtual bridal shower. Yay for Nora and yay for these gorgeous mini cakes!

    Reply

  21. Nora (A Clean Bake)

    Ohh man I wish I were there to eat these with you too!! I saw these on IG when you posted that teaser picture and I was pretty darn mesmerized by them. Tiny layer cakes? Yes, please! I had absolutely no clue that they were for … well, this! The flavors! The styling! Don’t mine me, I am just I am bursting out of my skin a little bit over here. OMG you are such a rockstar and this recipe is killer and ***thank you**** so much for your sweet words and generally for being so awesome. Anytime you need school advice or you know, just to vent, I’m all yours. Oh and COME TO CHICAGO so we can bake together! 🙂

    Reply

  22. Karen @ The Food Charlatan

    These are freaking gorgeous Erika!! Love the pearls. How fun! I especially love the shot with the neighbors bike in the background. I’m always trying to cut out the window sill and window in my pics. Now I know I just need to get cooler neighbors.

    Reply

    • erika

      BAHAHAHA Karen you never fail to crack me up. I did not even notice that there was a bike in one of the photos. Now I have to go find it. We’ll pretend I meant for that to happen.

      Reply