May 22, 2019

1-Bowl Lime & Cherry Jam Traybake (Vegan)

1-Bowl Lime & Cherry Jam 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, 1-Bowl Lime & Cherry Jam Traybake (Vegan) 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.

1-Bowl-Lime-Cherry-Jam-Traybake-Vegan

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 1-Bowl Lime & Cherry Jam 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 1-Bowl Lime & Cherry Jam Traybake

1-Bowl Lime & Cherry Jam Traybake

The perfect single layer cake for sharing, this vegan traybake is full of citrusy flavours and the sweet tang of cherry jam. The ultimate nostalgic treat for grown-ups and kids alike.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert, Snack
Keyword: baking, cake, cherry, dairy free, jam, lime, vegan
Servings: 16
Author: Sanjana

Ingredients

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

To decorate:

  • 120 g black cherry jam
  • 30 g desiccated coconut toasted in a dry pan
  • Sliced limes to decorate

Instructions

  • 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.
Pin it for later!

Did You Make This?

I love to see your recipe remakes. If you make a recipe from my blog, tag me on social media using the hashtag #sanjanafeasts

Follow me on social media for extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
Facebook- https://www.facebook.com/sanjanafeasts

Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

Love Sanjana x

Did you make this?

Follow me on social media to tell me how you liked this recipe + get extra recipes!

#SanjanaFeasts

Leave a Reply

Your email address will not be published. Required fields are marked *