Vegan Italian Jam Cake (Torta alla Marmellata)

Name: Vegan Italian Jam Cake (Torta alla Marmellata)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: Strong wheat flour (Italian W260 type, similar to bread flour): 1¾ cups (220 g); Apricot jam: about 1 cup (320 g), divided; Corn oil: 3½ tbsp (50 g); Sugar: ¼ cup (50 g); Lemon, juiced: 1; Baking powder: about 1 tbsp (1 packet/16 g)

Craving a slice of Italian home baking without eggs, butter, or milk? This jam cake comes together in one bowl with just six pantry staples, baked until golden with a glossy layer of apricot jam on top — simple, honest, and ready in about an hour.

Info:

Difficulty: Easy
Total time: 1 hour
Servings: 4 people

Ingredients:

Strong wheat flour (Italian W260 type, similar to bread flour): 1¾ cups (220 g)
Apricot jam: about 1 cup (320 g), divided
Corn oil: 3½ tbsp (50 g)
Sugar: ¼ cup (50 g)
Lemon, juiced: 1
Baking powder: about 1 tbsp (1 packet/16 g)

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Step-by-Step Instructions

In a bowl, combine the flour, sugar, 100 g (3.5 oz) of the jam, the lemon juice, and the oil.
Mix well with a spatula until smooth.
Add the baking powder and stir to combine.
Preheat a conventional (static) oven to 350°F (180°C), rack in the middle position.
Line a 24 cm (9.5-inch) cake pan with parchment paper.
Pour the batter into the pan and spread the remaining jam evenly on top.
Bake for about 45 minutes.
Remove from the oven and let cool completely on a wire rack.

... and now, let's enjoy!

Tips:

Use a good-quality jam and spread it in an even layer so it bakes into a smooth, glossy topping rather than pooling unevenly. Let the cake cool completely before slicing — it firms up as it cools, giving a cleaner cut and a more compact crumb.

Additional Info:

Torta alla marmellata is a staple of Italian home baking — a simple, no-fuss cake built around basic pantry ingredients rather than butter or eggs. It belongs to the same family as the pastry-based crostata di marmellata, but skips the shortcrust base entirely for a quicker, one-bowl batter, which is why it’s such a common everyday bake in Italian kitchens rather than a special-occasion dessert.

Substitutions & Variations

The jam itself is the main variable: apricot is classic, but cherry, strawberry, and mixed berry versions are just as common. Some home bakers add a handful of chopped nuts to the batter, or use a shortcrust pastry base instead of a simple batter for a more crostata-style result.

Serving Suggestions

Serve at breakfast with milk, tea, or coffee, or as an afternoon snack — its delicate sweetness also makes it a fitting simple dessert to close a meal.