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–+ servings
strawberry jam cake on a black tray with one slice kept down to show the texture.
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4.50 from 2 votes

Strawberry Jam Cake

This Strawberry Jam Cake is soft, buttery, and brimming with a delightful old-fashioned charm. Made with pantry staples and a generous swirl of strawberry jam, this cake is all about easy, heartwarming indulgence!
Prep Time15 minutes
Cook Time45 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 8 Servings
Calories: 305kcal
Author: Natasha Minocha

Ingredients

  • 1 cup Wholewheat flour
  • 1/2 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Raw sugar You can use granulated or caster sugar as well
  • 2 tbsp Chia seeds
  • 1/3 cup Coconut oil, melted and cooled You can use any neutral-tasting oil you prefer
  • 1/2 cup Greek yogurt You can use plain thick yogurt too
  • 1/3 cup Strawberry chia jam
  • 2 tsp Vanilla extract
  • 1/2 cup Strawberries, chopped Plus extra for topping
  • 1/3 cup Almond flakes Plus extra for topping
  • Icing sugar, for dusting on top
US Customary - Metric

Instructions

  • Preheat your oven to 180C. Grease an 8" cake tin well and line the bottom with parchment paper.
  • In a large bowl, sift together wholewheat and all-purpose flours, baking powder, baking soda, and salt.
  • Stir in raw sugar and chia seeds.
  • In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and vanilla extract.
  • Pour over the dry ingredients and combine well. Don't overmix.
  • Fold in the chopped strawberries and almond flakes. This is a thick batter.
  • Spoon into the prepared pan. Smoothen the top. Sprinkle some more chopped strawberries and almond flakes if you like.
  • Bake at 180C for 45 -50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
  • Dredge with icing sugar and serve warm. Enjoy!

Notes

  • Don't overmix the batter. That will give a dense cake instead of a light and fluffy one.
  • Sift the dry ingredients well to ensure there are no lumps in the batter.
  • Check the cake after 35 minutes in the oven as all ovens are different.
  • If you are using a regular jam, double the amount of chia seeds in the recipe.
  • Toss the strawberries with 1 teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.

Nutrition

Serving: 1 Serving | Calories: 305kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 114mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg