Peach Jam Loaf Cake
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!
Ingredients
- 1 large egg
- ⅓ cup extra virgin light olive oil
- ⅓ cup maple syrup
- ⅓ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- ½ teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon pure vanilla extract
- ¼ cup peach jam
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
- In a medium size bowl, sift the flour, baking soda, and baking powder and set aside.
- In a separate bowl, whisk the egg until light and a little fluffy.
- Add maple syrup, olive oil, yogurt, almond milk, and vanilla extra and whisk until all ingredients are well combined.
- Add the dry ingredients to wet and mix until everything is well combined, but do not over-mix.
- Add the batter to the pan. Add the jam on the top and using a fork or toothpick swirl the jam and bake for 35-40 minutes or until toothpick comes out clean and until cake is lightly golden.