Melt-in-the-mouth Soft Shortcrust Jam Cake

soft shortcrust jam cake vegan Questa ricetta è disponibile anche in italiano.

Hi guys! soft shortcrust jam cake vegan

A few days ago I received an unexpected birthday parcel from my parents and my lovely mum had sent 2 jars of homemade plum jam, straight from my grandpa’s trees. What a pleasent surprise! <3

So I felt like I had to make justice to it. Initially I thought of making a traditional jam pie, simple and delicious, then I remembered that there was one particular recipe that I used to love when I was a veggie, and this consisted of a softer pastry that falls in between the shortcrust and a classic sponge dough. It is in fact less firm than the first and less runnier than the second. And the taste is literally devine!

I decided to try to veganise it, and I must say that I’m very very happy with the result, hence I wanted to share the recipe with all of you.

How to make this fabulous vegan Soft Shortcrust Jam Cake

Ingredients:
200 gr All purpose Flour
100 gr Vegan Butter (melted)
60 gr Brown Sugar
60 gr Caster Sugar
2 tbs Cider Vinegar
2 tbs Tap Water
2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract
1 Lemon Zest (grated)
1 pinch Himalayan Salt

Favourite Jam to taste*

*This recipe works perfectly also with sweet spread, such as chocolate, biscoff and so on 😉

Method:
1. Preheat the oven at 180° C.
2. Combine in two different bowls the solid and the liquid ingredients.
3. Carefully pour the wet ingredients into the bowl with the dry, and mix until well combined.

4. Arrange the dough in a tray, and with the back of a spoon or a shot glass form little caves, that we are going to fill with the jam.

5. Fill each cavity with a generous teaspoon of jam.

6. Bake for 30 to 40 minutes. If the top of the cake starts to become dark cover it with some foil in the last 15-10 minutes.
7. Allow to cool completely and serve for tea or breakfast with some icing sugar on top.

Print Recipe

Soft Shortcrust Jam Cake

Surprise your guest with this gorgeous plum jam filled soft shortcrust cake and its melt-in-the-mouth texture. This vegan cake is such a treat!

Prep Time

15 minutes

Cook Time

15 minutes

Servings

slices

Ingredients

• 200 gr All purpose Flour
• 100 gr Vegan Butter melted
• 60 gr Brown Sugar*
• 60 gr Caster Sugar
• 2 tbs Cider Vinegar
• 2 tbs Tap Water
• 2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Vanilla Extract
• 1 Lemon Zest grated
• 1 pinch Himalayan Salt

Prep Time 15 minutes Cook Time 15 minutes Servings slices Ingredients 200 gr All purpose Flour 100 gr Vegan Butter melted 60 gr Brown Sugar* 60 gr Caster Sugar 2 tbs Cider Vinegar 2 tbs Tap Water 2 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Vanilla Extract 1 Lemon Zest grated 1 pinch Himalayan Salt

Instructions

1. Preheat the oven at 180° C.
2. Combine in two different bowls the solid and the liquid ingredients.
3. Carefully pour the wet ingredients into the bowl with the dry, and mix until well combined.
4. Arrange the dough in a tray, and with the back of a spoon or a shot glass form little caves, that we are going to fill with the jam.
5. Fill each cavity with a generous teaspoon of jam.
6. Bake for 30 to 40 minutes. If the top of the cake starts to become dark cover it with some foil in the last 15-10 minutes.
7. Allow to cool completely and serve for tea or breakfast with some icing sugar on top.

Recipe Notes

This recipe works perfectly also with sweet spread, such as chocolate, biscoff and so on