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Preheat oven to 350℉. Lightly lube an 8 x 8-inch Pyrex baking dish with vegan butter.
Line baking pan with parchment, butter the parchment, then dust with flour, knocking out any excess.
In a standing mixer, cream together vegan butter and cane sugar at medium speed for a minute or so until pale and creamy.
Mix in the vanilla, aquafaba, and peanut butter.
In a small bowl, sift together the unbleached flour and baking powder.
Turn mixer on to low and add the flour to the peanut butter mixture just until combined.
Spread two-thirds of the dough so it covers the bottom of the baking dish. Smooth evenly.
Spoon the jam on top and spread to cover the dough.
Drop the remaining dough by spoonfuls on top of the jam.
Bake the PBJ squares for 30 minutes or until the top is tawny and kitchen smells nutty, toasty, and terrific.
Allow to cool completely, then cut into 16 squares.