Jam Cake with roasted hazelnuts

Quick, easy & super delicious

That’s  the best way to describe this Jam Cake with toasted Hazelnuts aka the “quickie” or “lazy” cake with only 10 ingredients. Ingredients you probably already have at home. I was thinking to name this the “lazy cake” because it’s so simple and easy to make, you basically just need one big pan, a measuring cup and a mixing spoon. Ideal to do with kids as well.

Perfect for tea or coffee break

I would say this is a perfect cake to enjoy with a nice cup of coffee or tea. The toasted hazelnuts combine so well with the blueberry jam, it’s sweet, but not too much and has this toasty, nutty flavour. I really enjoy this with my mid-moring Oat Lattes.

Jam Cake with roasted hazelnuts

Swap ingredients

You can adapt this Jam Cake with toasted Hazelnuts the way you or your kids like it most. Just think of your favourite fruit and buy a jar of jam of it and add your favourite nuts and that’s it. My favourite combinations are of course this one, blueberry jam and toasted hazelnuts, or I do also like raspberry jam with almonds, or also with peanuts. The possibilities are endless. In case you have several jars of jam open you can also mix them all together and finish them by making this fantastic Jam Cake. It will turn out well, I guarantee.

Jam Cake with roasted hazelnuts on blue plate

100% plantbased

No dairy or eggs are necessary for this cake. This is actually a very old, non-vegan recipe I had from years ago. But I swapped the butter for vegan butter and the eggs are replaced by a “flax egg”. That’s just crushed flax seeds, mixed with a few tablespoons of water and then set aside for about 5 minutes. This will then turn into a gelly like consistency and is added to the cake dough. It will hold together the whole thing, just as eggs do, but without the saturated animal fat and the colesterol which come with the eggs. And I swear there is no difference in the cake. So go ahead and give it a try, I’m sure you’ll already have these ingredients in your kitchen pantry. Jam Cake with roasted hazelnuts served with coffee Check out my other cake recipes, perfect for your afternoon tea or coffee:  
Print Recipe
Jam Cake with toasted Hazelnuts (vegan)
A recipe can’t get any easier than this one for an incredibly delicious Jam Cake with toasted Hazelnuts! With just 10 ingredients you probably already have at home you can make this amazing vegan cake in record time.
Jam Cake with roasted hazelnuts with cashew butter drizzle
Prep Time 10 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Jam Cake with roasted hazelnuts with cashew butter drizzle
Instructions
  1. Pre-heat the oven to 180ºC.
  2. Make the "flax egg": Mix the crushed flax seeds with 6 tbsp of water in a small bowl and set aside.
  3. Melt the vegan butter in a big pan on low heat.
  4. Once melted take away from the heat and add the jam and the almond milk.
  5. Add the flour, hazelnuts, salt and the flax egg and mix well.
  6. Add the baking powder and baking soda on top and drizzle the apple cider vinegar over it. Let this bubble up a bit and then mix again carefully, just enough that everything is well integrated. Don't mix too much, otherwise your cake won't be fluffy and won't rise when baking.
  7. Transfer to a loaf tin (lined with non-stick baking paper) and bake it during 55-60 minutes at 180ºC.
Recipe Notes

You can swap the blueberry jam for any other jam you like, for example raspberry, cherry or strawberry jam. Also the hazelnuts can be exchanged with almonds if you prefer.

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Click on the links below in order to shop the ingredients or equipment used in this recipe.

BLUEBERRY JAM

TOASTED HAZELNUTS

APPLE CIDER VINEGAR

LOAF / CAKE TIN