Vegan Boricua

Puerto Rican Vegan Jam Doughnut Cake: A Taste of Tradition with a Modern Vegan Twist

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Sofrito

Puerto Rican Vegan Jam Doughnut Cake: A Delicious Twist on a Classic

When you think of Puerto Rican cuisine, you often imagine vibrant flavors, rich cultural heritage, and dishes that warm the heart. Today, we’re blending the traditional with a modern vegan twist to create a unique and scrumptious Puerto Rican Vegan Jam Doughnut Cake.

The Cultural Significance

In Puerto Rico, sweets and desserts are more than just treats; they are a way to bring families and friends together. The idea of combining the classic jam doughnut cake with the bold flavors of Puerto Rico is a perfect blend of tradition and innovation. This cake is not just a dessert; it’s a celebration of culture and taste.

The Recipe

Ingredients:

  • For the Cake:

    • 21⁄2 cups all-purpose flour
    • 1 cup sugar
    • 11⁄2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 3⁄4 cup non-dairy milk (such as almond or soy milk)
    • 5 ounces vegan butter (melted), or use coconut oil
    • 2 flax eggs* (or other egg substitute)
    • 1 teaspoon vanilla extract
    • 1 jar of your favorite jam or preserve (we recommend a tropical fruit jam like guava or mango)

  • For the Topping:

    • 1/3 cup sugar
    • 11⁄2 teaspoons ground cinnamon

Instructions:

  1. Preheat and Prepare the Pan:

    • Preheat your oven to 350°F (180°C). Butter the inside of an 8-inch cake pan and line the bottom with parchment paper. Dust the sides of the pan with powdered sugar.

  2. Mix the Dry Ingredients:

    • Whisk together the flour, sugar, baking soda, and salt in a large bowl.

  3. Combine the Wet Ingredients:

    • In a separate bowl, whisk together the non-dairy milk, melted vegan butter or coconut oil, flax eggs, and vanilla extract.

  4. Assemble the Cake:

    • Add the wet ingredients to the dry ingredients and stir until just combined.
    • Pour about half of the batter into the prepared cake pan.
    • Spoon the jam over the batter, leaving a half-inch border around the edges.
    • Pour the remaining batter over the jam.

  5. Bake to Perfection:

    • Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Cover the cake with aluminum foil after 30 minutes to prevent excessive browning.

  6. Prepare the Topping:

    • Combine the sugar and cinnamon in a small bowl.
    • Once the cake is done, let it cool for 5 minutes before removing it from the pan.
    • Brush the top and sides of the cake with a little melted vegan butter and dust with the cinnamon sugar.

Tips and Variations

  • Use Local Flavors: For an extra Puerto Rican touch, consider using a tropical fruit jam like guava or mango.
  • Make it Moist: If you want a moister cake, you can add a splash of coconut milk or an extra tablespoon of non-dairy milk.
  • Garnish with Fresh Fruit: Top your cake with fresh tropical fruits like pineapple, mango, or passionfruit for added flavor and visual appeal.

Enjoy Your Masterpiece

This Puerto Rican Vegan Jam Doughnut Cake is a perfect blend of traditional flavors and modern vegan twists. It’s a dessert that will not only satisfy your sweet tooth but also connect you to the vibrant culture of Puerto Rico. So go ahead, bake it, and share it with your loved ones – it’s a treat that’s sure to bring smiles and memories.

*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for a few minutes until it thickens and becomes gel-like before using in place of eggs.

This recipe is a delightful way to enjoy the best of both worlds – the comfort of a classic dessert and the rich flavors of Puerto Rico, all while adhering to a vegan lifestyle. ¡Buen provecho

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