If you’ve not heard of Jaffa Cakes before, they’re a classic
British treat that is something between a cookie and a cake (a heavily debated
topic) and consists of a spongey base, topped with a mound of orange marmalade
and coated in chocolate. Pure chocolatey-orangey heaven.
Going vegan, over two years ago now, was always much easier
than I thought it would be. It didn’t take me long to realise that most of the
things I loved to eat had equally delicious alternatives, from dinners to
desserts. However, Jaffa Cakes were one of the few things that there was
no replacement for.
INGREDIENTS
- 100 g scant 1 cup self-raising flour
- 60 g 1/4 cup + 1 tbsp caster sugar
- 100 ml 1/3 cup + 4 tbsp soya or rice milk
- 50 ml 3 tbsp + 1 tsp light rapeseed or other flavourless oil
- 1 tsp vanilla extract or essence
FINISHING TOUCHES:
- 150 g 3/4 cup dairy-free chocolate chips, or a bar broken into pieces
- 50 g 3 tbsp + 1tsp dairy free margarine
- 1/2 orange grated zest
- 12-15 tsp orange marmalade
INSTRUCTIONS
- Grease a bun tray. Preheat the oven to 180c/350F/gas 4.
- In a medium bowl, mix together the flour and caster sugar. Add the milk, oil and vanilla, stirring until just combined. Drop a small spoonful of the batter into each of the holes in the prepared tray and bake for about 8 minutes. Remove from the oven and cool in the tray for 2 minutes before turning the bases out onto a wire rack to cool completely.
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full recipe : wallflowerkitchen.com
