Vegan Jammie Dodger Traybake Recipe

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This Vegan Jammie Dodger Traybake recipe is an easy one-bowl vanilla cake swirled with sweet raspberry jam and topped with mini Jammie Dodgers. Inspired by the classic biscuit, this simple traybake is soft, fruity and not overly sweet, making it perfect for afternoon tea, bake sales or an everyday treat.

TL;DR

• Soft vegan vanilla traybake with raspberry jam swirls.
• Topped with baked mini Jammie Dodgers.
• Easy one-bowl recipe with simple ingredients.
• Perfect for bake sales, afternoon tea and everyday baking.
• Ready in just 45 minutes.
• Makes 9 generous slices.

Vegan Jammie Dodger Traybake Recipe

Ingredients

• 100g caster sugar
• 35g light brown sugar
• 200g self raising flour
• ⅔ tsp baking powder
• ⅔ tsp bicarbonate of soda
• 200ml soya milk
• 65ml vegetable oil
• ⅔ tsp white wine vinegar or cider vinegar
• 1 tsp vanilla extract
• 100g seedless raspberry jam
• Mini Jammie Dodgers

How to Make Vegan Jammie Dodger Traybake Recipe

Step 1: Prepare

Place the mini Jammie Dodgers in the freezer for 1 hour before baking. This helps prevent them from over-browning in the oven.

Preheat your oven to 170°C (340°F) and grease and line a 15 x 15cm baking tin.

Step 2: Make the cake batter

In a large bowl, mix together the caster sugar, light brown sugar, self raising flour, bicarbonate of soda and baking powder.

In a separate jug, whisk together the soya milk, vegetable oil, vinegar and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter with no lumps.

Step 3: Add the raspberry jam

Pour the batter into the prepared tin.

Spoon blobs of raspberry jam over the surface of the cake. Use a cocktail stick or skewer to gently swirl the jam through the batter, taking care not to overmix so the ripples remain visible.

Step 4: Bake

Remove the mini Jammie Dodgers from the freezer and arrange them evenly across the top of the cake so each slice will have at least one biscuit.

Bake for around 30 minutes, or until a skewer inserted into the centre comes out clean.

Leave the traybake to cool completely in the tin before slicing into 9 squares.

Top Tips

• Freezing the Jammie Dodgers helps them keep their shape while baking.
• Don’t over-swirl the jam or you’ll lose the ripple effect.
• Use seedless raspberry jam for the smoothest finish.
• Allow the cake to cool fully before slicing for cleaner portions.
• Store in an airtight container to keep the sponge soft.

Serving Suggestions

This Vegan Jammie Dodger Traybake is perfect with a cup of tea or coffee and makes a brilliant addition to bake sales, picnics, lunchboxes and afternoon tea. For an extra indulgent dessert, serve a slice with vegan custard or a scoop of dairy-free vanilla ice cream.

Storage

Store the traybake in an airtight container at room temperature for up to 4 days.

It can also be frozen for up to 3 months. Wrap individual slices well before freezing, then thaw at room temperature when you’re ready to enjoy them.

FAQs

• Are Jammie Dodgers vegan?

Recipes Similar to Vegan Jammie Dodger Traybake Recipe

• Jammie Dodger Cupcakes
• School Cake
• Mini Jammie Dodger Cheesecakes

Jammie Dodger Traybake

Difficulty: Easy

Servings

9

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

45

minutes

This vanilla traybake is swirled with raspberry jam for a fruity, not too sweet homage to the Jammie Dodger.

Ingredients

• 100g Caster Sugar

• 35g Light Brown Sugar

• 200g Self Raising Flour

• 2/3 tsp Baking Powder

• 2/3 tsp Bicarbonate of Soda

• 200ml Soya Milk

• 65ml Vegetable Oil

• 2/3 tsp White Wine Vinegar or Cider Vinegar

• 1 tsp Vanilla Extract

• 100g Seedless Raspberry Jam

• Mini Jammie Dodgers

Directions

• Freeze your mini Jammie Dodgers for an hour before starting the recipe. This will mean you can bake them in the oven without burning them.
• Preheat the oven to 170ºc/340ºf and grease and line a 15x15cm baking tray.
• Mix the caster sugar, brown sugar, self raising flour, bicarbonate of soda and baking powder in a large bowl until well combined.
• In a separate bowl mix together the soya milk, vegetable oil, vinegar and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix well until there is no lumps.
• Pour the cake mix into the prepared tin. Spoon blobs of raspberry jam over the cake and use a cocktail stick to swirl it around so that every slice will have swirls of jam.
• Take the Jammie Dodgers out of the freezer and put them on top of the cake so that each slice will get at least one.
• Bake for 30 minutes or until a skewer come out clean.
• Leave to cool completely in the tin.
• Slice into 9 and serve.

Comments

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