Egg Free Jam Slice Cake Recipe

Want a slice of of this tasty snowy winter treat?

My jam slice recipe is not only an egg free cake recipe but a gluten free cake recipe and a vegan cake recipe.

I do not use any butter or margarine in my cake instead I use oil which gives the cake a lovely moist texture.

This cake recipe is so fabulous I just know you will love it. You can serve the jam cake in slices or cut the cake into bite sized pieces and place onto a platter.

Dusting this cake with powdered sugar gives it an extra sweetness and a beautiful appearance (don't you just love the tastes of powdered sugar dusted on top of cakes and pastries?).

My cakes look so lovely on a platter to serve as the cake does not crumble when sliced, it stay neat and moist, perfect.

Ingredients for Eggless Jam Slice Cake Recipe
4oz Rice Flour
2oz Ground Almonds
4oz Powdered Sugar
6 Tbsp or 50ml Rapeseed Oil (or other flavourless vegetable oil)
1 tsp Vanilla Essence
1 tsp Baking Powder
1/2 tsp Bi carbonate of soda
100ml Soya Milk
1 Tbsp Lemon Juice
2 Tbsp Flax Seeds
4 Tbsp Hot Water

How to make Chef Jeenas Gluten and Egg Free Jam Slice Cake

Mix together rice flour, ground almonds, powdered sugar, bi carb and baking powder.

Add oil and rub together with finger tips to produce a very light crumb texture.

Add the milk, vanilla essence and lemon juice.

Mix well.

Grind the flax seeds to a powder and mix with the hot water, leave for a minute.

Add flax seed mixture to the cake batter and mix very well.

Pour into a greased and floured square cake tin.

Place into a hot oven at 180C for 30 minutes or until golden and a skewer comes out clean.

Leave to cool a little then place onto a cooling rack.

Leave to fully cool then cut into four, slice the edges off the cake.

Slice each cake in half spread with strawberry jam and sandwich together.