Vegan Cherry & Lime Traybake. Holy sheet cake! In a sea of multi-layered skyscraper cakes on the ‘gram how beautifully understated are single layer cakes?
Easy to make, easy to slice, easy to share (if you want to share, that is). Best of all, Vegan Cherry & Lime Traybake is so easy to make.
This lime and black cherry jam cake is perfect as a pudding with custard, or as a sweet cake to enjoy with tea. You don’t have to make a special icing and the batter can be made in one bowl for easy cleaning up.
Fluffy sponge together with jam is high on my list of the best nostalgic foods. One of the lovely things about this cake is that the ultra-moist sponge calls for the zest of four limes.
This not only gives it a zap of citrusy flavour, it also makes the kitchen smell heavenly.
How to make Vegan Cherry & Lime Traybake
This is a bit of a riff on my Vegan Cherry Bakewell Cake. I spread the warm cake with black cherry jam and sprinkle with toasted coconut. It’s like school dinner pudding all over again!
More flavour ideas for this Vegan Cherry & Lime Traybake
- For a decadent, boozy cake, stir a few tablespoons of kirsch through the warm jam before spreading onto the sponge.
- You could also swap cherry jam for a bitter marmalade, strawberry or raspberry jam.
- Lemon or orange zest and juice can also be used in place of lime.
For the sponge:
- 300 g extra-fine self-raising cake flour
- 250 g caster sugar
- 2 tbsp cornflour
- 1/4 tsp fine salt
- 380 ml almond milk room temperature
- Zest of 4 limes
- Juice of 2 limes 30ml
- 180 ml rapeseed oil or any flavourless oil of your choice
- A drop of green gel food colouring optional
- 120 g black cherry jam
- 30 g desiccated coconut toasted in a dry pan
- Sliced limes to decorate
- Preheat the oven to 175°C/350°F. Grease and line a 30cm x 23cm (12" x 9") traybake tin with parchment paper, leaving a slight overhang over the short sides for easy lifting out later.
- In a large bowl, whisk together the flour, sugar, cornflour, salt, lime zest and oil. The mixture should resemble fine breadcrumbs. In a steady stream, add the almond milk and lime juice, plus any food colouring if using and beat until smooth.
- Pour into the tin and bake for 50 minutes, until risen and springy to the touch. Insert a skewer into the centre of the cake and if it comes out clean, it’s ready. Allow to cool slightly.
- Warm the cherry jam slightly and loosen with a splash of water to help with spreading if necessary. Spread the jam all over the surface of the cake. Sprinkle with toasted coconut and serve.
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