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Proudly Australian

Peanut Butter and Jelly Cornmeal Cake

Recipe by  

Serves: 4-6

Prep: 20 Minutes

Cook: 60 Minutes


For the Cake:
  • 1 cup/150g Plain flour
  • 3/4 cup/110g oz cornmeal
  • 1 cup/180g Natvia Sweetener
  • 1 1/2 tsp baking powder
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup/120ml whole milk
  • 2 each Eggs
  • 1/3 cup/80ml Vegetable oil
  • 2 tsp Vanilla
For the Filling:
  • 1/4 cup/60g sugar-free Peanut butter
  • 1/4 cup/60g no added sugar Raspberry Jam


  1. Preheat oven to 180C. Grease two 6" springform cake tin and set aside.
  2. In a large mixing bowl, add flour, cornmeal, Natvia, baking powder, cinnamon and salt. Mix until well combined.
  3. In another bowl, whisk together milk, beaten eggs, melted butter and vanilla. Pour the wet into the dry ingredients. Using a spatula, fold gently until fully incorporated.
  4. Pour and divide the batter evenly between cake tins.
  5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center comes out clean.
  6. Let cool completely before filling.
  7. Cut and slice each cake into three layers. Spread enough peanut butter, then strawberry jam, sandwich the layers to assemble.
  8. Top with a dollop of peanut butter and decorate with strawberry if desire.
No nutritional info supplied

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