Vegan Peanut Butter and Jelly Cake
Every bite of this vegan peanut butter and jelly cake is like taking a bite of your favorite childhood sandwich - but even better because it's cake. Streaks of raspberry jam swirled into the cake batter make this loaf cake extra special.
Servings: 10 slices
Ingredients
- 1 cup non dairy milk such as almond, soy, oat or light coconut
- 1/3 cup cane sugar or coconut sugar other vegan sugar - 2 tbsp more for sweeter
- 1/2 tsp vanilla extract optional
- 1/4 cup smooth peanut butter or use almond or cashew butter, - heaping 1/4 cup
- 1 tbsp oil optional add if using natural Pb or omit for Oilfree
- 1.5 cups flour , I use all purpose
- 1/4 cup almond flour (or use 2 tbsp more all purpose and don’t skip the oil)
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1/8 tsp baking soda
- 1/3 to 1/2 cup raspberry preserves
Instructions
- Preheat the oven to 365°F.(185 c ). Line a 9 x 5 inch Loaf pan with parchment.
- Warm the non-dairy milk until warm-hot. Add the sugar, peanut butter, and oil and mix well until combined.
- In another bowl mix the flours with the salt, baking powder, and baking soda. Combine the wet and dry until you get a nice thick batter. Depending on your nut butter and flours the batter might be muffin-like or thicker. If it is too thick, add in a few tsp non dairy milk and mix.
- Warm the raspberry preserves until they are more liquidy.
- Add half of the batter to the pan, add half of the preserves in and swirl into the batter using a toothpick. Add the remaining batter and even it out. Add remaining preserves in the same swirling method.
- Bake for 50 to 55 minutes. (For muffin check at 25 mins). Check with a toothpick from the center. Cool in the pan for 10 minutes then take it out and let the cake cool completely before slicing. Serve as is or with some peanut butter or preserves. Store covered on the counter for up to three days or refrigerate for up to two weeks.
Notes
- Glutenfree: use the following blend and bake into muffins for 25 mins. Mix 3/4 cup white rice flour Or oat flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid or eno and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
- If using natural peanut butter, add 1 tbsp of oil to the wet mix. Omit the oil for oil-free.
- You can also use a mix of strawberry and raspberry jam, but any variety will work nicely. Red currant would also taste amazing.
- Commercial berry jams tend to be on the thicker side, so heat it up just slightly so it loosens a little before dolloping it over the cake batter.
- As for the swirling part, just have at it with the swirls. You can make a mess with the jam—as it baked it'll look great regardless of how haphazardly you do it.
- You could also bake the batter into muffins.
Nutrition
Calories: 180kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 148mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg