Every bite of this vegan peanut butter jelly cake is like a bite of your favorite childhood sandwich—only better because it’s cake. Splashes of raspberry jam in the cake batter make this cake something very special.
Ingredients
Preparation
Preheat oven to 365°F. (185c). Line a 9″ x 5″ loaf pan with parchment.
Heat the plant milk, until it’s lukewarm. Add the sugar, peanut butter, and oil and mix well.
< span style="display: block;"> In another flour mix with salt, baking powder and baking soda. Mix the wet and dry together until you get a nice thick paste. Depending on your nut butter and flour, the batter may look like a muffin or be thicker. If it’s too thick, add a few teaspoons of plant-based milk and mix.
Reheat the raspberry jam until it becomes more liquid. < /span>
Add half of the batter to the pan, add the Reduce by half and fold into the batter with a toothpick. Add the rest of the batter and smooth out. Add the remaining preserves in the same panning method.
Cook for 50-55 minutes. (For muffins, check after 25 minutes). Check with a toothpick from the center. Allow to cool in pan for 10 minutes, then remove and allow cake to cool completely before slicing. Serve as is or with peanut butter or canned food.
Store covered on the counter for up to three days or in the refrigerator for up to two weeks.
