Print Recipe
5 from 3 votes

Vegan Peanut Butter & Jelly Swirl Snack Cake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: soy free, tree nut free option, vegan
Servings: 12 slices
Author: Gena Hamshaw

Ingredients

  • 2 1/2 cups (300 g) whole wheat pastry flour or unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1 cup peanut butter (substitute sunflower seed butter)
  • 1 cup applesauce
  • 1 cup brown sugar
  • 4 T melted vegan butter or vegetable oil
  • 1/2 cup non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberry or strawberry jam

Instructions

  • Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).
  • Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
  • In another bowl, whisk together the applesauce, peanut butter, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.
  • Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!