Mini Peanut Butter and Jelly Cake (vegan, cheap, easy)

I usually make the chocolate version of this cheap cake, but I was being extremely minimal here to show how you can make a cake with very cheap pantry staples. You can frost it however you'd like, but since I had bought peanut butter in this particular cheap grocery haul, I decided to make a peanut butter glaze. And since the blackberries were still ripe in October (actually, there's even some stragglers on the vines now, in November) I foraged some blackberries to make it into a peanut butter and jelly cake.

Is this the tastiest cake ever? No. Not by a longshot. But it's cheap and uses pantry staples, so it can be a nice morale-booster during hard times.

Mini Vegan Depression Era White Cake:

Preheat oven to 350.

[REDUCED RECIPE - as shown in the video. For an 8x8" chocolate cake with the exact same method, check out my Wacky Cake video here: https://www.youtube.com/watch?v=ymISX7PZxCQ To make an 8x8" version of this cake, make that cake, replacing the cocoa powder with flour.]

Dry: (mix together in a 6" round cake pan)
1/3 cup sugar
1/2 cup plus 1 tbs flour
1/8 tsp salt
1/2 tsp baking soda

Wet: (mix together in a glass)
1/3 cup water
1 tsp vinegar
2 tbs plus 1 tsp oil
1/2 tsp vanilla (optional)

Dump the wet mix into the dry mix and mix until no big lumps of flour remain. There can be some little lumps - it's important to not over-mix. This will give you a tough cake.

Bake at 350 for 20 minutes, then cool completely on a wire rack in the pan, then carefully remove from the pan...or don't! traditionally, you're supposed to leave this cake in the pan, frost it in the pan, serve it out of the pan. For my presentation, I'm layering it with jelly, so I removed it. Ideally, if you're going to serve the cake out of the pan, it's best to grease the sides and add parchment paper on the bottom, but if all of this sounds too complicated, just leave it in the pan.

The Peanut Butter Glaze:

In a small pot on medium-low heat, combine:
1/4 cup sugar
1/4 cup water

Cook and stir until the sugar is completely dissolved and the water is simmering. Then stir in:
2 TBS peanut butter

Cook until the glaze is your desired consistency. Note that it will be a lot thicker once it's cooled.

To assemble the cake:

If you want to be fancy, remove the cake from the pan, carefully slide it in half (like you'd open up a bagel), spread blackberry jam on this layer, top with the other cake layer, and spread the top with peanut butter glaze and garnish with blackberries.

If that sounds too complicated, leave the cake in the pan, cut yourself a slice, then dollop some blackberry jam and peanut butter glaze on your slice.

This is part of a series on stoking a pantry for cheap at Target:
Main video: https://youtu.be/uH1c3jW4GkE
Blanched spinach: https://youtu.be/Hx9B6FEqf2M
Spinach falafel: https://youtu.be/onTMHgoohvY
Peanut Butter and Jelly Cake: https://youtu.be/YslhHKsC7Bg

Patreon: https://www.patreon.com/sarahktranslate
FB for food pics, recipes, short videos: https://www.facebook.com/SarahKLovesFood
My Japanese anime/game translating channel:
https://www.youtube.com/user/ahhboom42

Disclaimers: all opinions are my own, sponsors are acknowledged. Links in the description are typically affiliate links that let you help support the channel at no extra cost.

Видео Mini Peanut Butter and Jelly Cake (vegan, cheap, easy) канала Sarah Loves Food