Thank you to the wonderful people at The Happy Foodie for sponsoring this giveaway!
I was recently asked by The Happy Foodie to review and recreate a recipe from one of their vegan cookbook picks (see the article here) and I used the opportunity to bake a recipe I’ve had my eye on for a long time now… Vegan Jaffa Cakes from Ms Cupcake’s ‘Naughtiest Vegan Cakes in Town!’
(They’ve also generously provided THREE copies to giveaway so scroll down for details on how to win!)
Honestly, I didn’t know it was possible to be this excited over a Jaffa Cake recipe.
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.
Until now! Oh, how I missed them so.
Taking that first bite, I couldn’t tell the difference between these homemade ones and the shop-bought originals. So I can’t recommend this recipe enough!
And they’re not as fiddly as you might expect either. OK, so they might not look ultra-pretty but you’ll forgive that once you taste them.
- 100g (scant 1 cup) self-raising flour
- 60g (1/4 cup + 1 tbsp) caster sugar
- 100ml (1/3 cup + 4 tbsp) soya or rice milk
- 50ml (3 tbsp + 1 tsp) light rapeseed or other flavourless oil
- 1 tsp vanilla extract or essence
- 150g (3/4 cup) dairy-free chocolate chips, or a bar broken into pieces
- 50g (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.
The Giveaway (UK)
Three winners! To be in with a chance of winning a copy of ‘Ms Cupcake: The Naughtiest Vegan Cakes in Town’, provided by The Happy Foodie, enter via the widget below. If no widget appears, please use this link (but don’t share this link elsewhere).
Closes 15/2/2017. Open to UK only. Full T&Cs in the widget.
More Veganuary Cookbooks
Along with ‘Ms Cupcake: The Naughtiest Vegan Cakes in Town’, The Happy Foodie feature some other wonderful books that are perfect for Veganuary, such as; Peace and Parsnips, Oh She Glows, The World of The Happy Pear, Fresh India, & Livia’s Kitchen so if you’re in need of some cookbook inspiration – go take a look :-)