Peanut butter cookie crumble, raspberries and vegan whipped cream make a delicious and cute dessert! This peanut butter and jelly cake in a jar can also be a breakfast jar. Just switch a few ingredients to make a more wholesome version.Jump to Recipe
Peanut butter and jelly – a versatile classic
What I love most about this cake in a jar is the peanut butter flavored cookie crumble together with fresh raspberries. Instead of store bought raspberry jam which can be very sweet, I just smash a handful of raspberries to make “jam”.
You can also add chia seeds to the jam for an even jammier consistency. Start by simmering raspberries on low medium heat until they’re all smashed and gooey. Mix chia seeds and sweetener if needed and store in a clean container. Let it set for about 15 minutes in the fridge or longer.
How to make a simple cake in a jar?
It all starts with cravings and creativity. Think of two flavors you would most like and make the cake in a jar with these flavors! Peanut butter and jelly is a classic, but it could be anything…strawberries and tahini, blueberries and cardamom, chocolate and cherries.
When you’ve decided the flavors, just follow this simple formula to make the cake in a jar:
- Make the crust with either cookies or nuts/seeds/oats/buckwheat groats and nut/seed butter/coconut oil. Add sweetener and pinch of salt to balance the flavors. To make a chocolate cake in a jar add chocolate.
- Add the flavor in different ways to add more flavor layers to the cake: berries as both crushed / jam and fresh berries, nut butter flavor in both the cake “crust” and then in a caramel layer sauce, chocolate in both the cake “crust” and as shaved chocolate or melted chocolate when decorating the cake.
- Layer the crust, flavor and whipped cream in as many layers as you like! I love to use cute small jars so I only have about five layers.
- Use vegan whipped cream for a more authentic cake version and creamy vegan yogurt for a more wholesome breakfast parfait. You can also use a mixture of these two. Vegan whipped cream is what makes these cakes look and taste like dessert. Especially if you pipe the cream on top. This time I chose berries as decoration so these cakes in a jar are more refreshing but still taste like cake.
I hope you enjoy them as much as we do!
As a big fan of easy-to-make cakes in a jar I have several recipes on the blog:
Recipe for peanut butter and jelly cake in a jar
Peanut butter and jelly cake in a jar
Peanut butter cookie crumble
- 50 grams / 4 digestive biscuits or alternatives For a more wholesome version, use 1/4 cup rolled oats and 1/4 cup of nuts and/or seeds. You might have to adjust the amount of nut butter and maple syrup.
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- pinch of salt (depending on the saltiness of the biscuit used)
- 2/3 cup raspberries (and golden raspberries) 1/3 cup smashed and 1/3 cup for decoration
- 1/2 cup vegan whipped cream or vegan yogurt
- 1-2 tbsp peanut butter
- Make the cookie crumble by blending all ingredients until you have a coarse cookie crumble. Add more sweetener / peanut butter if needed.
- Smash about 1/3 of raspberries. You can also use homemade or store bought raspberry jam (if using store bought, use less jam as it's going to be very sweet).
- Make the layers for two jars: 1.cookie crumble 2.smashed raspberries 3.whipped cream or yogurt 4.cookie crumble 5.peanut butter 6.rest of the raspberries for decoration