Jam Cake with Carob Frosting

If you like cakes that are packed with protein, antioxidants, vitamins, healthy fats, complex carbohydrates, are not too sweet and are very filling then this is the cake for you! Although jam cakes are popular in Iceland (sponge cakes with jam layers) I could never eat them as a kid because I found the cakes actually tasted like....sponge and they were way to sweet. This is my healthy version of a sponge cake (although a lot denser) and it is egg free, lactose free, gluten free and vegan. You can use any type of organic jam you prefer, seasonal is of course the best way to go. 

Note that you will need a food processor to make this recipe. You will also need a spring form cake tin 23 centimetres (9 inches) in diameter, 4 centimetres (1.5 inches) deep. Also keep in mind that you will need to let the cake to firm up in the fridge (before adding the jam) so plan approximately 2 hours ahead when making the cake.

Jam cakes are popular in Icelands, this is a very health version

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Jam Cake with Carob Frosting

Makes 1 cake


For the cake:

  • 500 grams (17½ oz) dried figs, short stalk cut off, figs chopped coarsely and soaked
  • 80 grams (3 oz) pitted dates, chopped coarsely and soaked
  • 50 grams (1¾ oz) puffed rice (or rice cakes)
  • 10 grams (¼ oz) almond slivers
  • 10 grams (¼ oz) desiccated coconut
  • 3 tablespoons carob powder
  • 285 grams (10¼ fluid oz oz) organic jam (such as raspberry or strawberry)
  • 120 grams (4¼ oz) raisins
  • 100 grams (3½ oz) cashew nuts
  • 4 tablespoons orange juice
  • 2 tablespoons agave nectar

For the carob frosting:

  • 50 grams (1¾ oz) carob powder
  • 60 millilitres (2 fluid oz) agave nectar


  1. First prepare the cake: Cut the small stalks off the 500 grams figs. Chop coarsely and in a medium bowl soak the figs in warm water for 20 minutes.
  2. Chop the 80 grams dates coarsely and add to the fig bowl.
  3. Place 10 grams almond slivers, 10 grams desiccated coconut, 100 grams cashew nuts and 50 grams puffed rice (or rice cakes) in a food processor. Blend for 1 minute or until finely ground without being oily. Add the 3 tablespoons carob powder and blend for 30 seconds. Transfer to a large bowl.
  4. Drain the figs and the dates and transfer to the food processor. Add the 120 grams raisins, 4 tablespoons orange juice and 2 tablespoons agave nectar. Blend for 1 minute or until very finely chopped (although not completely smooth). Transfer to the large bowl.
  5. With a large wooden spoon, stir everything well together. The mixture should be fairly coarse but should stick together when pinched with your fingers.
  6. Divide the mixture into two equal parts.
  7. Line a spring form cake tin 23 centimetres (9 inches) in diameter, 4 centimetres (1.5 inches) deep, with baking parchment or cling film.
  8. Press half of the mixture, firmly into the bottom of the cake tin.
  9. Place the cake in the fridge and let cool for 30 minutes.
  10. Transfer to a cake plate/dish.
  11. Spread the 285 millilitres jam over the cake bottom.
  12. Now line the cake tin again and press the other half of the mixture into the cake tin. Allow to cool for 30 minutes.
  13. Remove the cake top from the cake tin and place on top of the jam. Place the cake in the fridge for 20 minutes.
  14. Now prepare the frosting: Mix together 50 grams carob powder and 60 millilitres agave nectar. Allow to cool for 20 minutes.
  15. Spread the frosting over the cake (it should run down the sides as well).
  16. Serve at room temperature.


  • You can use any type of organic jam you prefer, although seasonal berries and fruits are always the best way to go.
  • You can use macadamia nuts or Brazil nuts instead of the cashew nuts.
  • You can use cocoa powder instead of the carob powder if you prefer.