Vegan Peanut Butter and Jelly Cake

Ingredients

• 1 cup non dairy milk, such as almond, soy, oat or light coconut
• 1/3 cup cane sugar, or coconut sugar other vegan sugar – 2 tbsp more for sweeter
• 1/2 tsp vanilla extract, optional
• 1/4 cup smooth peanut butter, or use almond or cashew butter, – heaping 1/4 cup
• 1 tbsp oil optional, add if using natural Pb or omit for Oilfree
• 1.5 cups flour,, I use all purpose
• 1/4 cup almond flour, (or use 2 tbsp more all purpose and don’t skip the oil)
• 1/4 tsp salt
• 1.5 tsp baking powder
• 1/8 tsp baking soda
• 1/3 to 1/2 cup raspberry preserves

Steps

1. Heat the oven to 365°F (185 c) and line a 9 x 5 inch loaf pan with parchment.
2. Heat the non-dairy milk to warm-hot, then mix in sugar, peanut butter, and oil until well combined.
3. Combine the flours, salt, baking powder, and baking soda in a second bowl. Mix wet and dry ingredients into a thick batter, which may be muffin-like or thicker according to the nut butter and flours. If too thick, mix in a few tsp non dairy milk.
4. Warm the raspberry preserves to a more liquid consistency.
5. Put half the batter in the pan and swirl in half the preserves with a toothpick. Add and level the remaining batter, then swirl in the remaining preserves in the same way.
6. Bake for 50 to 55 minutes; for muffins, check at 25 mins. Test the center with a toothpick. Cool in the pan for 10 minutes, then remove and cool completely before slicing. Serve plain or with peanut butter or preserves. Keep covered on the counter for up to three days or refrigerate for up to two weeks.