Vegan Peanut Butter and Jam Sandwich Cake
By OcadoLife
Published on 23 December 2024
Excellent news for PB&J sarnie fans – now you can enjoy the iconic flavour combo in delicious cake form, thanks to this Vegan Peanut Butter and Jam Sandwich Cake from Philip Khoury, head pastry chef at Harrods and author of plant-based baking bible A New Way To Bake. Time and servings
1 hr 15 minsTotal time
8Servings
20 minsPrep time
55 minsCooking time
Ingredients
- 150g plain flour
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 100g unsalted roasted peanuts, plus extra, chopped, to finish
- 120g caster sugar
- 1.5 tsp apple cider vinegar
- 1 tsp vanilla extract
- 200ml plant-based milk (any), warmed, plus extra for the frosting if needed
- 100g raspberry jam
- 100g smooth peanut butter
- 50g maple syrup
- 1 pinch sea salt flakes, to finish (optional)
Method
Step 1
Preheat the oven to 180°/160°C fan/gas 4; line the base of a 20 cm springform tin.Step 2
Whizz the flour, baking powder, bicarb, 100g peanuts and sugar with a pinch of salt in a high-speed blender, until the mixture starts to clump together slightly.Step 3
Stir the vinegar and vanilla into the warm milk; add to the mixing bowl. Beat with an electric whisk to a smooth batter. Pour into the tin, cover with foil and bake for 40 mins.Step 4
Remove the foil; bake for 10-15 mins more, until golden and springy to the touch. Remove and cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.Step 5
Cut the cake in half horizontally. Spread one half with jam; sandwich the two layers.Step 6
For the frosting, put the peanut butter and syrup in a bowl. Mix with a spoon until smooth and spreadable; if it feels too thick, add milk 1 tsp at a time to thin it slightly.Step 7
Spread it over the cake; decorate with chopped peanuts and sea salt flakes, if liked. Store leftovers loosely wrapped in the fridge for up to 4 days.Step 8
Recipe Tip: Allow extra time for cooling.