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Peanut Butter and Jelly Snack Cake diabetes friendly recipe

Peanut Butter and Jelly Snack Cake

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Makes 20 servings Kilojoules 878.64 Prep Time 15 minutes Total Time 55 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. In a large bowl, sift flour, baking powder, baking soda and salt together until combined.
  2. In a separate large bowl, whisk sweetener, oil, ½ cup peanut butter, eggs and vanilla together until smooth. Add flour mixture and milk in 2 alternating batches, beating well between each addition, until just combined. Pour batter into prepared pan.
  3. Dollop remaining peanut butter and jam on top of batter and gently swirl together with a butter knife or rubber spatula.
  4. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Let cool on wire rack for 1 hour before slicing and serving.


  • Substitute your favorite sugar-free jam for the blackberry jam!

Nutrition Info Per Serving

Serving Size: 1 slice snack cake

Energy 210
Protein 6g
Total Fat 14g
- of which saturates 2g
Cholesterol 30mg
Carbohydrate 18g
- of which sugars 1g
Dietary Fibre 1g
Sodium 220mg