Egg Free Jam Slice Cake Recipe

Want a slice of of this tasty snowy winter treat?

My jam slice recipe is not only an egg free cake recipe but a gluten free cake recipe and a vegan cake recipe.

I do not use any butter or margarine in my cake instead I use oil which gives the cake a lovely moist texture.

This cake recipe is so fabulous I just know you will love it. You can serve the jam cake in slices or cut the cake into bite sized pieces and place onto a platter.

Dusting this cake with powdered sugar gives it an extra sweetness and a beautiful appearance (don't you just love the tastes of powdered sugar dusted on top of cakes and pastries?).

My cakes look so lovely on a platter to serve as the cake does not crumble when sliced, it stay neat and moist, perfect.

Ingredients for Eggless Jam Slice Cake Recipe
4oz Rice Flour
2oz Ground Almonds
4oz Powdered Sugar
6 Tbsp or 50ml Rapeseed Oil (or other flavourless vegetable oil)
1 tsp Vanilla Essence
1 tsp Baking Powder
1/2 tsp Bi carbonate of soda
100ml Soya Milk
1 Tbsp Lemon Juice
2 Tbsp Flax Seeds
4 Tbsp Hot Water

How to make Chef Jeenas Gluten and Egg Free Jam Slice Cake

Mix together rice flour, ground almonds, powdered sugar, bi carb and baking powder.

Add oil and rub together with finger tips to produce a very light crumb texture.

Add the milk, vanilla essence and lemon juice.

Mix well.

Grind the flax seeds to a powder and mix with the hot water, leave for a minute.

Add flax seed mixture to the cake batter and mix very well.

Pour into a greased and floured square cake tin.

Place into a hot oven at 180C for 30 minutes or until golden and a skewer comes out clean.

Leave to cool a little then place onto a cooling rack.

Leave to fully cool then cut into four, slice the edges off the cake.

Slice each cake in half spread with strawberry jam and sandwich together.

Dust with powdered sugar and cut into slices or bite sized pieces.

Enjoy Chef Jeenas egg free, gluten free and vegan jam slice cake.

Vegan Strawberry Tart Recipe (Gluten Free)

I really enjoyed cooking my vegan and gluten free strawberry tart recipe it was so much fun and looked fabulous served up on a plate.

With my easy step-by-step picture recipe you too can make this wonderful gluten free and vegan treat.

I use a brown rice biscuit base and fill the tart with a moist strawberry cake mixture topped with thick vanilla icing, glazed cherries and angelica.

Ingredients for Vegan Strawberry Tart Recipe
2 oz White Rice Flour
1oz Fine Cornmeal Flour (fine polenta)
2oz Ground Rice
2oz Ground Almonds
1oz Soya Flour
1 tsp Baking Powder
1/2 tsp Bi Carbonate of Soda
2 + 1/2 oz Light Brown Sugar
2 tsp Vanilla Essence
2oz Sunflower Margarine
400g Tin Strawberries
Chef Jeenas Gluten Free Biscuit Dough


How to make a Vegan Gluten Free Strawberry Tart

Mix together rice flour, corn flour, ground rice, ground almonds, soya flour, baking powder and bi carb.

Add light brown sugar, mix well.

Add margarine and mix or rub together using your fingers.

Drain the strawberries and keep the juices from the tin to the side.

Add the strawberries and vanilla essence.

Mix well.

Add strawberry syrup, mix very well.

Mix well.

Take the biscuit pastry and line a greased and floured flan tin with it.

Press the dough with your fingers and spread it to cover the flan tin base.

Use your fingers to make all of the sides of the tin even.

Bake in a hot oven at 200C for 7-8 minutes.

Pour the strawberry cake mixture into the flan tin.

Spread evenly with the back of a spoon.

Cook at 180-200C (depending on the heat of your oven) for 60 minutes or until a skewer comes out clean.

Leave the strawberry tart to cool in the flan tin for a while. This is prevent the tart crumbling whilst still hot.

Place the tart onto a cooling rack to finish off cooling down completely.

Mix sieved powdered sugar with a few drops of vanilla essence and small drops of cold water to form a thick icing paste.

Spread on top of the cooled down strawberry tart.

Place glazed cherries and angelica on top of the iced tart.

Leave to set then slice and serve.

For more vegan recipes see my vegan recipes index page or for more gluten free recipes see my gluten free recipes index page.