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Japanese Jelly Fruit Cake
These fun little gluten free, nut free, and vegan shortbread cakes are topped with a coconut jelly and studded with berries.
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
1 1/2" squares
Ingredients
Shortbread Base
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
1 1/2" squares
Ingredients
Shortbread Base
Instructions
Shortbread
  1. Preheat the oven to 350 degrees. Grease and line a 9"x9" baking pan with parchment paper
  2. In a medium bowl, mix buttery spread with the sugar for 3-5 minutes until light and smooth.
  3. Add the Yummy Pancakes Mix and stir to combine. Do not over mix. The mixture will be crumbly, but that's ok.
  4. On the kitchen counter lay out a piece of parchment paper and pour out the shortbread mixture. Using your hands, press the mixture into a disc. Cover with a second piece of parchment paper and gently roll out about 1/2" thick.
  5. Cut out a 9" square of shortbread and place in the bottom of the baking pan. Bake for 20 minutes.
  6. Remove from oven and let cool completely before adding the jelly layer.
Jelly
  1. In a saucepan, heat agar agar and water to just boiling. Add coconut milk and sugar, return to a boil and simmer for 2 minutes.
  2. Pour jelly over the shortbread and place your berries. Let the jelly set up in the fridge for at least an hour before cutting and serving.