Eat-The-Whole-Packet Jaffa Cakes
We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.
This recipe was inspired by once of our readers who told us her weakness was "jaffa cakes. whole packet. every time." We thought we owed it to her (and to jaffa cakes), to create a packet of delicious, soft and pillowy vegan Jaffa cakes she could whip up and make when the craving strikes next. What started as a seemingly stressful challenge turned into a happy surprise - they're extremely simple to make and require very little technical challenge. If you're in a huge rush, you can sub the vegan jelly filling for orange marmalade. Untraditional, but just as delicious.
25 mins (+ chilling)
500ml orange juice (4-5 oranges)
3 tbsp caster sugar
1 tbsp orange zest
6.5g plant based gelatine
60g plain flour
50g caster sugar
⅛ tsp baking soda
1/4 tsp baking powder
⅛ tsp salt
70g plant based milk
½ tsp vanilla extract
1 orange, zested
200g dark chocolate
1 tbsp plant based butter
Start by making the jelly. Line a 30cm tin with parchment paper.
Combine the orange juice and 3 tbsp sugar in a small saucepan over medium heat and bring it to a simmer.
In a small bowl whisk together the gelatin and 100ml of cold water. Once the orange juice has reached a boil, stir in the orange zest and the gelatin mixture.
Working quickly, pour the mixture into the prepared tin. Place the tin in the fridge to set for 1 hour.
Preheat the oven to 175˚C fan/200˚C conventional.
In the meantime, make the sponges. Add the flour, sugar, baking soda, baking powder and salt to a bowl and whisk together. To a separate bowl, add the milk, oil, vanilla extract and orange zest and whisk together. Fold the wet ingredients into the dry, until just combined.
Lightly grease a 12-hole shallow muffin tin with butter or oil. Spoon a scant 1 tbsp of batter into every greased hole.
Transfer the tin into the oven and bake for 8-10 minutes, until golden brown around the edges. Let the sponges cool for 5 minutes, then remove them from the tin and place them on a wire rack to cool completely.
Last, chop the chocolate. Place the chocolate into a heatproof bowl and melt the chocolate over a double boiler. Once melted, whisk in the plant based butter. Set aside.
Once the sponges have cooled, the jelly should be set. Remove it from the fridge and invert it onto a chopping board. Peel back the parchment paper. Use a 5cm round cutter to cut 12 rounds of jelly.
Place a round of jelly onto each sponge base. Spoon a headed tbsp of chocolate over each cake, and use the back of a spoon to gently spread the chocolate up to the edges.
Using a fork to create a criss-crossed pattern on top of every cake. Let the chocolate harden for 10 minutes before tucking in.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.