Vegan Jammie Dodger Traybake

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If you love the classic flavours of a Jammie Dodger biscuit but prefer cake over cookies, this Vegan Jammie Dodger Traybake is the perfect bake for you. With a light and fluffy vanilla sponge swirled with sweet raspberry jam, it delivers all the nostalgia of the much loved biscuit in soft, cake form. Topped with mini Jammie Dodgers for a fun and decorative finish, this traybake is simple yet utterly delicious. It is ideal for those who prefer their cakes without icing but still want something indulgent.

This easy to make traybake serves nine generous squares, making it perfect for sharing at gatherings, enjoying with an afternoon cup of tea, or as a quick, fuss free bake for the weekend. Because it is completely vegan, it is suitable for a range of dietary needs while still being just as soft, sweet, and satisfying as a traditional sponge cake.

The swirls of raspberry jam not only add bursts of fruity flavour but also keep the sponge beautifully moist, meaning there’s no need for extra frosting. And with the added crunch from the mini Jammie Dodgers on top, each bite has the perfect balance of soft sponge, sticky jam, and a little biscuit crunch.

I put the Jammie Dodgers in the freezer for an hour before baking. This stops the Jammie Dodgers from browning or burning in the oven.

If you’re looking for a simple, nostalgic bake that’s easy to make and perfect for all occasions, this Vegan Jammie Dodger Traybake is a must try. Whether you’re baking for family, friends, or just for yourself, it’s a guaranteed crowd pleaser that brings together the best of both biscuits and cake in one delicious treat.

If you liked this Vegan Jammie Dodger Traybake recipe you might also like my Vegan 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.