Peanut Butter and Jelly Snack Cake
This simple peanut butter and jelly snack cake, with swirls of sweet raspberry jam woven into a tender peanut butter sheet cake has officially become a back to school tradition in our house. This dairy free cake is easy to throw together and makes a great afternoon snack or dessert.
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Why you’ll love this peanut butter and jelly cake
I have literally no idea how I first landed on the idea of a peanut butter and jelly cake, but I’ve been thinking about it non-stop for the last few years. In my head it was always going to be this beautiful snack cake that was packed with jammy filling and delicate peanut butter crumbs.
But, after a few variations, this cake turned out even better than I imagined. I’ve taken a super basic, peanut packed cake and swirled it with dollops of bright, tangy raspberry jam and actual raspberries for even more flavor.
As the cake rests, it gets moister and more intense, making it perfect for snacking all week long. This cake was the hit of our first week at school, and we might be making it a back-to-school family tradition.
If you love peanut butter, try these recipes: peanut butter cornflake cookies, and these peanut butter and jelly wings, chocolate peanut butter frozen bananas, Thai noodle salad with peanut dressing.
More dairy free cake recipes: chocolate lava cakes / chai spice cake / french yogurt cake / orange poppy seed cake
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Peanut butter – You can use your favorite peanut butter—we went with a creamy natural one. To make measuring easier, spray your measuring cup with a bit of cooking spray before scooping the peanut butter.
- Jelly – You can use your favorite flavor, anything that pairs well with peanut butter. I love how the raspberry offers a more tart flavor than some others, it contrasts nicely with the peanut butter flavor.
- Dairy free milk – You can use any type of unsweetened dairy-free milk you have on hand. We used almond milk, but oat or soy would work just as well.
More dairy free dessert ideas: red velvet brownies / cinnamon apple bread with walnuts / banana cupcakes with banana frosting / blueberry crumble pie
Ingredients
- 2 1/4 cups all-purpose flour 270-275g
- 2 teaspoons baking powder 10g
- 1/2 teaspoon coarse salt
- 1 1/4 cups sugar 250g
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dairy free milk
- 1/2 cup peanut butter
- 1/2 cup vegetable oil
- 3/4 cup seedless raspberry jam
- 3/4 cup fresh raspberries
Instructions
- Mise en place. Preheat oven to 350˚F and grease a 9×13-inch baking dish. Then, measure and prep all of your ingredients before starting.
- Mix the dry ingredients. In a medium mixing bowl, whisk the flour, baking powder and salt together until combined. Set aside.
- Beat the wet ingredients. In a large bowl with an electric mixer, beat the peanut butter with sugar until light and fluffy. Add oil and mix until combined. Next, beat in the eggs, one at a time, until each in incorporated. Then, mix in vanilla.
- Combine wet and dry. Alternate between adding the flour mixture and dairy-free milk to the mixer, making sure each addition is incorporated before adding the next.
- Make the jam swirl. Heat the raspberry jam in the microwave for about 1 minute. Then, mash or chop raspberries and stir them into the warmed jam.
- Assemble the cake. Pour the batter into the cake pan and dollop the jam mixture on top. Use a toothpick or chopstick to swirl the jam into the batter.
- Bake the cake. Place the cake into the oven for 35 – 40 minutes, or until the top of the cake has set and an inserted toothpick comes out clean.
Video
I have not made, but probably will. I will bake as muffins as that is what we eat.