Cake with jam

When I first made this cake, I was in a hurry, with only half a jar of jam on hand, and I wanted something sweet quickly, without eggs, without milk, and without any hassle. I don't even know how I got the quantities right — I just eyeballed everything, and honestly, the first batch turned out a bit dry, but the next time I figured out where I went wrong. That's how it is — you learn as you go! Now I make it almost every time I have leftover jam because it's simple; I don't measure each spoon with a ruler, and it still turns out great. It goes well with anything; for example, yesterday I used plum jam, but other times I've made it with apricots or even thicker marmalade, and it was still devoured.

Let me get straight to the point so you don't get lost in details like I did.

Quick info

Preparation takes about 15 minutes (not counting cooling time, since you won’t touch it then), and baking takes about 40-50 minutes. It yields a small tray, around 20x20 cm, which makes 4 large squares or, if you have guests, you can cut it into 8 smaller pieces. You don’t need any special experience, seriously. Just don’t forget the cake in the oven, like I did once when someone called me, and I completely forgot about it.

Why I make this cake often

In my kitchen, there’s always a jar of leftover jam, whether it’s from my mom or something started and forgotten on a shelf. This cake is perfect for those days when I don’t feel like beating eggs or buying plant-based milk. And the best part — no one realizes it’s vegan! It works for picky guests and for a late-night craving. Plus, it doesn’t dirty many dishes — just a spoon and a bowl, and you’re done. I also love it because it’s forgiving to mistakes — you can add the jam by eye, improvise with what you have in the cupboard, and it still turns out well.

Ingredients and their roles

Base:

One jar of jam (about 400 g; I use plum jam, but I’ve tried it with other fruits). The jam provides sweetness, flavor, and helps with consistency. If it has large pieces, blend it a bit.

3-4 tablespoons of sugar (I use 3 if the jam is sweet, but I have friends who go for 4). This adds extra flavor so it doesn’t taste bland.

2-3 tablespoons of oil (I use sunflower oil, but any light oil works). The oil helps create a fluffier texture so the base isn’t like a brick.

2 heaping tablespoons of flour (regular wheat flour, about 60-70 g, to bind the dough). The flour holds everything together.

1 teaspoon of baking powder. This adds a bit of volume to the base so it doesn’t turn out gummy.

Glaze:

5 tablespoons of water

1 tablespoon of oil (again, sunflower oil, so it doesn’t alter the taste)

3 tablespoons of sugar (you can adjust if you have sensitive teeth, but otherwise... 4 works if you want it sweeter)

1 tablespoon of cocoa powder (I use plain cocoa, not instant, to keep it bitter and tasty, not milky)

Preparation method

1. In a large bowl, put all the jam from the jar. If it has large pieces, take an immersion blender and pulse it a few times. It should be like a paste, not completely smooth but also not with huge chunks.

2. Add the sugar and oil to the jam, and mix well with a wooden spoon (or whatever you have handy). The mixture should be smooth and shiny, meaning you shouldn’t see any unincorporated sugar.

3. In another small bowl, combine the two heaping tablespoons of flour and the teaspoon of baking powder. Mix them with a fork; otherwise, the baking powder might stay clumped and the base won’t rise evenly.

4. Start adding the flour and baking powder mixture to the wet mixture in two batches, and mix gently to avoid lumps. Don’t overdo it; just mix enough until you don’t see any dry flour. The dough will be quite thick, but if it doesn’t come together, you can add 1-2 tablespoons of water. I didn’t need to, but it depends on how runny your jam is.

5. Line a square tray, 20x20 cm (18x18 or 22x22 also work if you don’t have exactly that size), with parchment paper. Pour the batter into the tray and level it with a spatula or the back of a spoon. It should be somewhat even, without one side being thicker.

6. Place the tray in a preheated oven at 180°C, on the middle rack. It takes about 45 minutes in my oven, but I start checking around 40. Don’t open the oven unnecessarily, or the base will sink. Once it smells like cake and you see it’s slightly browned on the edges, insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. If it’s wet, leave it for another 5-10 minutes.

7. Let the cake cool in the tray for about 10-15 minutes, then carefully transfer it to a cooling rack or directly onto the countertop to cool completely. Otherwise, if you rush and cut it while it’s still warm, it will stick and won’t look presentable.

8. While the base cools, make the glaze: put the water, sugar, and oil in a small saucepan over medium heat. Stir to dissolve the sugar. Once it boils and you no longer feel any sugar granules, remove the saucepan from the heat, quickly add the cocoa, and whisk rapidly with a small whisk or fork to prevent lumps. Put it back on the heat for another 2-3 minutes to thicken slightly. Be careful, it thickens a lot as it cools, so don’t let it boil too long.

9. When the cake is completely cool, cut it into 4 large squares (or smaller, depending on your craving). Carefully place them on a tray or parchment paper and pour a tablespoon of glaze on top of each. It will spread on its own, but if you want, you can level it with a knife.

10. Let the glaze set for about 20-30 minutes. If you’re in a hurry, pop the pieces in the fridge for 10 minutes.

Tip: if you want, you can sprinkle a bit of ground nuts or coconut over the glaze, but usually, I don’t get to that; it gets eaten right away.

Tips, variations, and serving ideas

Useful tips

Don’t be alarmed if the base turns out denser; it doesn’t have eggs or milk, so it’s not like a sponge cake. However, it shouldn’t be gummy. If the dough seems too runny, add another tablespoon of flour. If it’s too thick, 1-2 tablespoons of water will help.

Most often, people add too much jam, and then the base doesn’t rise, remaining wet in the center. I don’t exceed the 400 g jar. Don’t try to double the recipe without increasing the tray size; it will come out raw in the middle and burnt on the edges.

When making the glaze, don’t leave the cocoa on the heat for too long, or it will turn bitter. I’ve had that happen once, and no one wanted to taste it; it all stayed with me.

Ingredient substitutions and adaptations

The jam can be anything — plums, sour cherries, apricots, berries. It’s important that it’s somewhat homogeneous and not too runny; otherwise, the base will turn out weird.

You can replace the flour with a gluten-free option if you have an intolerance, but you might need to adjust the quantity, as some mixes absorb liquid differently. I haven’t tried almond flour, but a rice + corn blend works fine.

Sugar can be substituted with a sweetener, but honestly, you can taste the difference. You can use honey if you’re not strictly vegan (but then it’s not vegan, obviously).

Variations

You can add a layer of chopped nuts between the base and the glaze for a subtle crunch.

If you want extra flavor, a teaspoon of cinnamon or a pinch of cardamom in the dough works well, especially with plum or apple jam.

Some people drizzle the baked base with a little lemon syrup before adding the glaze to make it a bit tangy and moist.

If you have kids, you can make the glaze without cocoa, just with sugar, water, and lemon (it turns out like a thin fondant).

Serving ideas

I like it plain with coffee, but it pairs perfectly with black tea or even plant-based milk. If you want a more visually appealing dessert, add a dollop of plant-based whipped cream on top or serve it with vanilla ice cream. You can serve it for breakfast, as an afternoon snack, or packed for lunch, as it keeps well.

Frequently asked questions

Is the base supposed to be sticky?

If the base isn’t baked in the middle or has too much liquid jam, yes, it can be sticky. Next time, add a bit more flour or leave it in the oven for an extra 5-10 minutes, but cover it with foil so the top doesn’t burn.

Can I double the quantities?

Yes, but use a larger tray and adjust the baking time — for deeper trays, it might take up to an hour. Try to keep the same thickness of the base.

I don’t have parchment paper. What do I do?

Grease the tray well with oil and dust with a bit of flour. It might stick a little to the bottom, but it will come out with a wide spatula.

Can it be made without any sugar?

It can work if the jam is very sweet. Just know the base will be a bit tangy, not quite like a classic dessert. However, I suggest making the glaze with a bit of sugar; otherwise, it won’t hold together as well.

How long does it last and how should it be stored?

2-3 days at room temperature in a covered container. If it’s very hot in the house, it’s better to refrigerate it, but the glaze might harden too much. It can also be frozen without the glaze and then thawed at room temperature.

Can I use a different type of oil?

Yes, but make sure it doesn’t have a strong smell (like extra-virgin olive oil or sesame oil). Sunflower or grape seed oil is the most neutral.

Nutritional values (approximate)

A large piece (from four) has about 250-300 kcal, depending on how much sugar and how sweet the jam is. Of these, about 50-60 kcal come from oil, the rest from carbohydrates (sugar plus jam plus flour). There are also some fibers from the fruits and flour, but don’t think of it as a diet dessert.

It’s still lighter than many cakes with eggs and butter, and it doesn’t contain animal fats, so it can be a good option if you want something vegan or for fasting. If you make it without added sugar, the calories go down, but the tanginess increases. The glaze adds extra sugar and, automatically, calories, but if you cut back on it, you can reduce the intake.

From an allergen perspective, it contains gluten and, depending on the jam, possibly traces of seeds or fruits. If you use gluten-free flour and allergen-free jam, you can adapt it for sensitive individuals.

How to store and reheat

The simplest way is to keep the pieces in a covered container at room temperature, away from moisture. It will be just as good in 2-3 days. If it’s kept in the fridge, the glaze will harden, so let it sit for 10 minutes at room temperature before eating.

I haven’t tried reheating it in the oven, but it works in the microwave for 10-15 seconds if you want it slightly warm. If you’ve added glaze, be careful; it might melt and run. The safest option: the cake at room temperature, it gets eaten quickly anyway!

This is how I make it every time, with slight variations depending on what I have in the cupboard and how much patience I have that day.

The jam is mixed with sugar and oil; if the pieces of plum are too large, they are blended. Flour mixed with baking powder is added, and the mixture is placed in a square baking pan (20x20) lined with parchment paper. It is baked for 40-50 minutes. After cooling, it is cut into 4 squares. Glaze: Water, sugar, and oil are heated; when it boils and the sugar is dissolved, cocoa is added while continuously stirring to avoid lumps. It is boiled for 3-4 minutes until it thickens, and the cake pieces are glazed. Any kind of jam can be used!

 Ingredients: BASE a jar of plum jam (400 g) 3-4 tablespoons of sugar 2-3 tablespoons of oil 2 tablespoons of flour with a peak 1 teaspoon of baking powder GLAZE 5 tablespoons of water 1 tablespoon of oil 3 tablespoons of sugar 1 tablespoon of cocoa

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