These are actually, legitimately, just like real jaffa cakes. No corners were cut – these are bomb. AND they’re actually ridiculously quick and easy to make.
MAKES 15 JAFFA CAKES
1 cup self raising flour
1/4 cup caster sugar
1/4 cup coconut sugar (sub for brown sugar if necessary)
3/4 cup non-dairy milk (I used oat milk)
1/3 cup flavourless oil (I just used vegetable)
1 tsp vanilla extract
1 pot of orange jelly (I use Hartleys 10 cal)
250g dark chocolate
1tbsp vegan butter
2 tsp single soya cream (or just non- dairy milk will do)
- Pre-heat your oven to 180.
- Grease a cake tin.
- Combine the dry ingredients (the flour and sugar) and in a separate bowl combine the wet cake ingredients (the milk, oil, vanilla).
- Pour the wet ingredients into the dry and QUICKLY mix together.
- Spoon about a tablespoon of mixture into each hole in the cake tin.
- Bake for 10 minutes.
- To make the melted chocolate, use a bain-Marie by heating water in a saucepan and place a bowl over the top with the chocolate and butter. Heat until melted, then stir in the milk/cream bit by bit until the consistency is thin until to drip but thick enough to settle over the jelly.
- Cut the jelly into little pieces to fit on top the cakes.
- To assemble, place the jelly on the cake then drop the chocolate, don’t try to move the chocolate on the jelly as it will fall off so gently pour over it instead. It’s a bit finicky but you’ll definitely get the hang of it.
- Leave in the fridge to set.