Captain America Cake

The first recipe for what will eventually be my Novelty Bakes page! I love superheroes, comics, games etc… so it’s been so much fun combining my love of baking with these. This is a nice simple one to start with, and doesn’t require any nasty food dyes or colourings.



For the cake

  • 100g of buckwheat flour
  • 100g of ground almonds
  • 100g of coconut sugar
  • 3 tablespoons of coconut oil, melted
  • 4 tablespoons of smooth peanut butter
  • 250ml of brown rice milk
  • 1 teaspoon of vanilla extract or 1 vanilla pod
  • 1 teaspoon of baking powder

For the Jam

  • 200g of fresh strawberries
  • 2 tablespoon of coconut sugar
  • 4 tablespoons of water

For the fruit topping

  • 250g of fresh raspberries
  • 100g of fresh blueberries
  • 100g of desiccated coconut


First preheat your oven to 180C/160C (fan)/Gas Mark 4. In large bowl, mix together all of the dry ingredients for the cake. Add the rice milk and stir until everything has combined. Mix in the rest of the cake ingredients, stir and then pour the mix into a greased cake tin. Place in the oven for 40/45 minutes, and leave to cool for 20 minutes before turning out the cake. Once turned out leave on a cooling rack for about 30 minutes, or until the top has completely cooled down, we will be spreading a layer of jam over the top and don’t want it to melt off.


While the cake it cooking, you can start to make the jam. Chop the strawberries into small pieces and place into a saucepan with the coconut sugar and water. Bring to the boil and stir, then reduce to a simmer for 20-30 minutes, or until the water has evaporated and you are left with a thick jam. Make sure to stir every few minutes, as the jam can stick to the bottom and burn very quickly. When the jam appears ready, take off the heat and leave to one side to cool along with the cake.

When your jam is cool, spread evenly over the top of the cake. Now time to decorate! I started by using a star shaped cookie cutter to make the star in the center with desiccated coconut. Next I made the 2 circles using the fresh raspberries, then filled the rest with the blueberries and desiccated coconut. Now you’re ready to enjoy! Because the cake is made with fresh fruit, it is best enjoyed within about 3 days. Keep in an airtight container, and store in the fridge to keep the fruit and jam fresh. Enjoy!


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