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.
Servings: 12
Calories: 393kcal
Ingredients
For the cake:
- 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
For the swirl:
- 3/4 cup seedless raspberry jam
- 3/4 cup fresh raspberries
Instructions
- Mise en place. Preheat oven to 350˚F and grease a 9x13-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
Nutrition
Calories: 393kcal | Carbohydrates: 57g | Protein: 7g | Fat: 16g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 244mg | Fiber: 2g | Sugar: 33g | Vitamin C: 4mg