Gluten Free Peanut Butter and Jam Cake (Dairy Free) - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-peanut-butter-and-jam-cake-dairy-free

Posted On: 7th June 2026

This gluten free peanut butter and jam loaf cake is naturally dairy free, making it a great bake for anyone avoiding both gluten and milk. Made with ripe banana, smooth peanut butter and swirls of strawberry jam, it's a simple loaf cake that's packed with flavour and perfect for sharing.

Gluten Free Peanut Butter and Jam Cake (Dairy Free)

Ingredients

80g banana
100g smooth peanut butter
60g light brown sugar
2 large eggs
75ml vegetable oil
190g gluten free self raising flour
200g strawberry jam

Preparation Time: 15 Mins
Cooking Time: 1 Hour

This recipe contains

Egg, Peanuts

Method

1. Peel and break the banana into a large bowl and mash using a fork.

2. Add the peanut butter (you can use chunky if you like but I prefer using smooth in cakes), light brown sugar, eggs, oil and gluten free self raising flour, whisk together using an electric whisk until you get a thick cake batter.

3. Set your gluten free cake batter aside while you grease and line a 2lb cake tin. Pour in half the gluten free batter, then add 100g of the strawberry jam in dollops across the top of the batter. Use a skewer or knife to drag the jam through the batter to marble it slightly.

4. Pour the rest of the batter on the top, and repeat with the jam as in step 3.

5. Place your tin in an oven preheated to gas mark 5/190c for 45-60 minutes until well browned on the top and a skewer comes out clean. It can be hard to tell with the skewer if it is just jam coming out, if you can see peanut butter streaks it is likely to need a bit longer in the oven.

6. Once cooked, allow to cool in the loaf tin, once cold it can be sliced up.

This recipe makes 10 slices
Nutritional info per slice