Preheat oven to 350 F (180 C) and prepare a 9 x 2 inch round cake pan with a non stick spray. Line the bottom of the cake pan with parchment paper.
Place all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl. Hand whick together to evenly distribute the ingedients.
Pour in the sunflower seed oil, lightly beaten egg, and vanilla. Stir with a rubber spatula just to lightly mix in.
Add the espresso powder to a cup of hot water and stir.
Slowly pour the espresso mixture into the cake mixture while stirring with a rubber spatula. At first it may look very watery, but as you gently stir the ingredients will blend into a silky pourable cake batter. Scrape the bottom and side of bowl as needed.
Add the fruit preserves by spooning the ¼ cup into 4 small dollups in the batter. Fold the preserves into the batter until incorparated.
Transfer batter to prepared cake pan.
Bake on middle oven rack for 30-35 minutes until a toothpick inserted into the center come sout with clean or with moist crumbs.
Place cake pan on wire rack to completely cool before removing.
Slice cake and serve with a drizzle of creme anglaise.