I grew up in the Indian subcontinent and so Peanut Butter and Jelly was a combination that I never knew of. With the age of Instagram and food blogging on the rise, I came across this delicious marriage just a few years ago and what do I say? I have been in love ever since. This eggless peanut butter and jelly cake is extremely easy to put together and I promise you it will be gone in no time.
Answers to some questions you may have about the recipe:
What kind of peanut butter did you use?
I used an all natural 100% smooth peanut butter (no sugar, no additives)
Did you use peanut milk? Can I use normal milk?
You can use any milk of choice, I used peanut milk to amp up the peanut flavour.
What is the jelly you used to decorate the cake?
I used store bought mixed berry jam for filling inside the layers of my cake and to decorate it on top.
Which jam can we use?
You can use any berry jam you like to eat as is.
These are the products I have used to make and test this recipe:
I don’t like peanut butter, what can I use instead?
AH! bummer! No worries friend, you can try other recipes on my blog. Here are some I think you’ll like!
Eggless Peanut Butter and Jelly Cake
Ingredients
- 125 gram All purpose flour or maida
- 40 gram peanut butter smooth
- 100 gram Granulated Sugar or Caster sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 gram unsalted butter softened
- 1 tsp Vanilla Extract
- 80 millilitre milk plus a few tablespoons if batter is too thick – I used home made peanut milk for an added kick
- 60 millilitre yoghurt or dahi
Jelly Buttercream:
- 40 gram raspberry jam or any favourite berry jam
- 100 gram salted butter softened
- 180 gram icing sugar sifted
Instructions
Make the cake
- Grease and line one deep 7 inch round cake pan and preheat your oven to 175 C.
- In a bowl, add your soft butter and peanut butter followed by the sugar and whisk really well until combined.
- Now sift in the flour, baking powder, baking soda and salt, whisk until well combined.
- In a small bowl add your yoghurt, milk and vanilla, whisk until smooth. Pour this into the flour mixture. Mix until the batter is smooth. Do not over mix.
- Pour this into the prepared pan, smooth out the batter.
- Bake in a preheated oven for 12-15 minutes for the sheet pan and roughly 28-35 minutes if you are baking in a 7-8 inch round pan. A toothpick inserted into the center of the cake will come out clean.
- Let the cake cool completely before frosting and decorating.
Raspberry buttercream frosting
- In a bowl add soft salted butter and whisk with an electric whisk for 4 minutes.
- Now add the sifted icing sugar in two batches, whisking for 4 minutes after each addition.
- Lastly add 4-6 tbsp of your favourite jam (sieve it to remove seeds before adding) and whisk the frosting for another 2-3 minutes.
- Decorate the cake to your liking and let it chill in the refrigerator for 20 minutes before slicing and serving.
Notes
Nutrition
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