Strawberry Jam Cake

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www.theconsciousplantkitchen.com

This Strawberry Cake is a healthier, egg-free, dairy-free dessert with a soft and moist crumb made with only 4 simple ingredients and with no-added-sugar strawberry preserve.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/strawberry-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

cool down1

Total Time1 50

Servings: slices

Calories: 229.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour (note 1)
1 cup Strawberry Preserve (note 2)
½ cup Almond Milk (note 3)
⅓ cup Mild-Flavor Olive Oil (note 4)

Optional - recommended for flavor

2 teaspoons Vanilla Extract (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch or 8-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
In a large mixing bowl, add jam, almond milk, oil, and vanilla extract if used. Whisk a few times to evenly combine.
Fold in self-rising flour and use a rubber spatula to stir, and form a smooth strawberry cake batter.
Pour the batter in the prepared pan.
Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan or 35-40 minutes for an 8-inch pan. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
Cool down on a cooling rack before at room temperature for 1 hour before serving.

Notes

Note 1: You can also use 1 1/2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe won't work with almond flour or coconut flour.

Note 2: You can use strawberry jam for a sweeter cake. Strawberry preserve is healthier when made with 50% fruits and 50% fruit juice, no added sugar. Any jam flavor works.

Note 3: You can use any milk you like, including oat milk or soy milk.

Note 4: Any low-flavor oil works, like canola oil, light avocado oil, or melted plant-based butter.

Note 5: You can skip the vanilla extract or swap for 1 teaspoon of almond extract.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in the refrigerator in an airtight cake box for up to 4 days or freeze up to 1 month. Thaw at room temperature the day before.

Optional: Add fresh strawberries - add 1/2 cup of finely diced strawberries in a bowl, toss with a tablespoon of flour, and stir into the cake batter to evenly combine.

Nutrition