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, my sheet cake/traybake recipe is completely vegan and 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 has to be placed 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.

Once baked, the warm cake is spread with black cherry jam and sprinkled with toasted coconut.

MORE IDEAS: 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.

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


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


  • 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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