Something between a cake and a biscuit, the British classic Jaffa Cakes are a base of sponge cake, topped with orange marmalade and coated in chocolate. This vegan recipe tastes just like the original!
Thank you to the wonderful people at The Happy Foodie for providing this recipe
These incredible vegan Jaffa Cakes come from Ms Cupcake’s ‘Naughtiest Vegan Cakes in Town!’ cookbook, which is one of the first vegan baking books I bought and has provided much inspiration over the years.
What are Jaffa Cakes?
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.
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- 100 g (scant 1 cup) self-raising flour
- 60 g (¼ cup + 1 tbsp) caster sugar
- 100 ml (⅓ 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
- 150 g (¾ cup) dairy-free chocolate chips, or a bar broken into pieces
- 50 g (3 tbsp + 1tsp) dairy free margarine
- ½ orange, grated zest
- 12-15 tsp orange marmalade
- 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.
- Melt the chocolate and margarine in a pan on a low heat, stirring constantly until combined. Remove from the heat and add the orange zest.
- Once the cakes have cooled, and before removing them from the wire rack, spoon a dollop of orange marmalade on top of each one. Spoon the chocolate evenly over the cakes so that the tops are completely covered. The excess chocolate can drip through the wire rack leaving the bottoms free of chocolate. Refrigerate on the rack for about 20 minutes until set. Keep these bad boys refrigerated until you are ready to serve them.