Peach Jam Loaf Cake is soft, chewy, moist, and sweet loaf cake. This dairy-free cake is perfect with a cup of tea or coffee, great for breakfast or afternoon snack!

Growing up I use to love apricot cake. The sweetness of the jam of top of the cake, just gives the cake a special taste. This loaf cake is baked with peach jam, but you can use any jam you have at home.

Ingredients You’ll Need for Peach Jam Loaf Cake 

• Egg- for this loaf cake, I used only one egg. Make sure it’s at room temperature.
• Olive oil- I always use extra virgin light olive oil in my baking, because the taste isn’t as strong as the regular olive oil and you can’t taste the oil in the cake. It’s great for baking!
• Almond milk- I used unsweetened almond milk, but you can use any milk you would like.
• Maple syrup- this adds the perfect balance of sweetness and it’s a healthier option to using granulated sugar.
• Greek yogurt- I used Greek yogurt, but you can use plain regular yogurt, but you’ll most likely need ½ cup, since Greek yogurt is more dense.
• Flour- I mixed all-purpose and white whole wheat flour for this cake, but you can use just all-purpose or white whole wheat flour. If you use all white whole wheat flour, just start with adding 1 cup and add more if needed.
• Baking soda and baking powder- they will great the height to the cake. I always use baking soda if I’m using yogurt, so don’t forget the baking soda.
• Vanilla extra- this is a must in all baking!
• Peach jam- I used peach jam, but apricot or even strawberry would be perfect as well.

This dairy-free cake is perfect for breakfast or perfect for an afternoon snack. The jam added extra sweetness, but you can skip the jam if you want to make this cake with no refined sugar. I hope you try this recipe, because you will love this easy, sweet, soft, and moist cake!