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.
Servings Prep Time
1loaf 10minutes
Cook Time
60minutes
Servings Prep Time
1loaf 10minutes
Cook Time
60minutes
Ingredients
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.