Transform the classic peanut butter and jam sandwich into a delightful dessert with this Vegan Peanut Butter and Jam Cake. It’s a harmonious blend of buttery, nutty, sweet, and salty flavors that will quickly become a new favorite. The peanut sponge is tender and infused with the rich taste of peanut butter, while the sweet strawberry jam oozes with each bite, adding a fruity contrast. The frosting, a creamy blend of peanut butter, powdered peanut butter, and dairy-free yogurt, perfectly complements the sponge. This cake is an imaginative and delicious take on a beloved combination, offering a vegan-friendly option that is sure to impress both peanut butter lovers and cake enthusiasts alike.
Ingredients:
- Cake:
- 325g self-rising flour
- 50g vegan vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar (coconut milk recommended)
- 90g dairy-free yogurt
- 50g neutral oil
- 100g peanut butter
- Centre:
- 200g strawberry jam
- Frosting:
- 70g peanut butter
- 30g vegan vanilla protein powder
- 30g powdered peanut butter
- 300g dairy-free yogurt
- 2-3 tbsp almond milk
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into a bowl.
- In another bowl, mix the wet ingredients.
- Combine wet and dry ingredients, mixing gently until just combined.
- Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the frosting by mixing all ingredients until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading frosting, and piping a ring of frosting around the edge. Fill with strawberry jam and top with the second cake layer. Frost the top and sides.
Enjoy this delightful Vegan Peanut Butter and Jam Cake, a perfect treat for any occasion!
